González Byass Family of Wine Altonzano, Beronia and Finca, Rioja, Spain

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Spring has sprung in the NE Georgia Mountains. Daffodilshave been pushing up since February and more pop up each week. The trees areflowering and some are turning green. Soon I’ll be lightening up my winechoices but before I do, I have several Spanish wines that would work well injust about any climate. Altozano Tempranillo & Cabernet Sauvignon 2009,Beronia Tempranillo 2008 and Finca Constancia 2007. All wines are part of the González Byass Family of Wine portfolio.Warning, website has music you can mute in the lower right corner.

Altozano Tempranillo& Cabernet Sauvignon 2009
Spice and red fruit aromas. Flavors full of black pepper,plum, cola and a hint of nutmeg with a long spicy finish. I find many Tempranillosa bit too dry for me but the addition of the Cabernet really polished the wine.
Varietal – 50% Tempranillo, 50% Cabernet Sauvignon
pH – 3.8
TA – 4.27 g/l
Alcohol – 14%
Sugars – 1.8 g/l
SRP –  $10

Produced at Finca Constancia, Otero where the array of soilsprovides various nuances in each varietal resulting in complex and rich tastingwines.
Beronia Tempranillo2008Robust earthy aromas. Fruity and slightly sweet cherry and strawberrylicorice flavors followed by a spicy finish. A very light and refreshingTempranillo.
Varietal – 100% Tempranillo
pH – 3.65
TA – 5.2 g/l
Alcohol – 13.5%
Sugars – 1.8 g/l
SRP – $15
Located in Ollauri, in the Rioja Alta, the name is takenfrom the Berones, who inhabited the area in the third century BC. The uniquesoil composition provides for quality and award worthy wines.

Finca Constancia 2007Spice and dark fruit aromas. Abundance of currant and richripe red fruit flavors. This was probably my favorite of the three. Rich,complex and smooth it washes over the palate like velvet.
Varietal – 42% Syrah, 41% Cabernet Sauvignon, 7% PetitVerdo, 6% Tempranillo, 3% Graciano, 1% Cabernet Franc
pH – 3.65
TA – 5.2 g/l
Alcohol – 13.5%
Sugars – 1.8 g/l
SRP – $20
Located in Otero, Toledothe soil ranges from moderately acidic to high alkaline and a range ofchalkiness allowing for a unique blend of varietals.

The González Byass Company began as collaboration betweenManual María González �ngel and Robert Blake Byass. Lured to the Jerez region by thethriving Sherry industry, Manual purchased a small winery in 1835. By 1885Manual joined with Byass, his agent from England thus giving birth to theGonzález Byass Company. Manual was also the first in Jerezto have electricity, running water and worked on the first railway project in Spain.
This forward thinking continues with the family today. Thefamily is committed to protecting the environment and the restoration of thehistorical town of Jerez.Many family members sit on local boards and many have held consul positions in Europeancountries. This along with keeping up with innovative winemaking technologywill ensure the The González Byass Company will continue to stand the test oftime. 
If youwould like to send samples for my review, please contact me at kstargaard@yahoo.com.
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