Bodegas Protos : Gran Reserva 2018

Characteristics and Tasting Tips for the Gran Reserva 2018 from Bodegas Protos

Tasting

Appearance

The wine displays an intense, deep cherry-red color, highlighted by a delicate garnet rim.

Nose

The nose is expressive and complex, driven by notes of stewed fruit, cocoa and tobacco, joined by a mineral touch and subtle smoky, toasty accents.

Palate

On the palate, the tannins are very round and well integrated, giving a structure that is both dense and elegant. The fruit remains present throughout the tasting, leading to a long, silky finish that points to fine aging potential.

Food and Wine Pairing

This wine pairs beautifully with roast meats such as lamb, pork or veal, as well as slow-cooked dishes and game. It is also an excellent match for mature cheeses, dishes featuring truffle or foie gras, and, more broadly, charcuterie and traditional Iberian cuisine.

Serving and Cellaring

The Gran Reserva 2018 is ideally served at 17–18°C, a temperature that allows its aromatic complexity to express itself fully without emphasizing the alcohol or hardening the tannins. Its ripe tannic structure and concentration give it excellent cellaring potential.

A Ribera del Duero Red Shaped by Old Vines and Extended Aging

The Estate

Founded in 1927 in Peñafiel, in Castile and León, by eleven winegrowers united in a cooperative, Bodegas Protos relinquished its name to the Denominación de Origen Ribera del Duero when the Consejo Regulador was created in 1982. Today led by Carlos Villar as managing director, under the chairmanship of Edmundo Bayón, grandson of founder Matías Bayón, the estate combines historic underground cellars with contemporary architecture, and has also extended its presence to the Rueda and Cigales appellations.

The Vineyard

The grapes for this cuvée come from small plots of old vines, over 60 years old and averaging around 0.3 hectares, located in the finest areas of the Ribera del Duero, notably around Burgos. Poor soils, a sandy clay loam over a limestone subsoil, together with extremely low yields of around 1,500 kg per hectare, promote great concentration and slow ripening of the grapes.

Winemaking and Aging

The grapes for the Gran Reserva 2018 are harvested by hand, then fermented in temperature-controlled stainless steel tanks at 26 to 28°C, with a three- to four-week maceration and daily pump-overs. The wine is then aged for at least 24 months in oak barrels, mostly new, 80% French oak and 20% American oak, before resting for a minimum of 36 months in bottle.

Grape Variety

This Gran Reserva is made primarily from Grenache, a variety the estate uses notably for this cuvée, lending it fruity generosity and structure.