** WE HAVE TAKEN ABOARD A SMALL AMOUNT OF INCOMING STOCK - ORDERS STILL POSSIBLE! **
** WINES WILL ARRIVE BY THE END OF MARCH. PLEASE NOTE THAT OTHER WINES ORDERED WITH THIS WINE WILL NECESSARILY WAIT UNTIL THIS ONE ARRIVES FOR DELIVERY TO THE CUSTOMER UNLESS AN ADDITIONAL POSTAGE CHARGE IS LEVIED, OR UNLESS DELIVERIES CAN BE OPTIMISED TO AVOID AN EXTRA CARRIAGE. Sorry, at this great price, this really can't be avoided! **
** IT'S MOST UNLIKELY WE WILL BE ABLE TO OBTAIN ANY MORE (CERTAINLY OF THIS EXCELLENT VINTAGE). THIS IS VERY MUCH A CASE OF BUY-IT-NOW-OR-IT-WON'T-BE-THERE, ALAS **
See blue link below for the fiche technique/technical note from the winemakers themselves.
Protos "27" 2015 - fiche technique
See also our Protos visit and wines blog.
Protos have made an excellent 1-minute video clip about the "27" - click here - highly recommended.
To commemorate their 90th anniversary and their first vintage, Protos have recovered their first label for a very special (yet very affordable) release, following 10 years of research in a) viticultural techniques, b) oak barrel characterization and c) indigenous /natural yeasts.
These have emerged and resulted in this unique fine wine. The project researching indigenous yeastshas been one of the most ambitious ones in the history of Bodegas Protos. The objective: using their own yeasts allows the expression in this wine of the real characteristics of Tinto Fino (the local name for the Ribera del Duero clone of Tempranillo) and their different vineyards.
The Tinto Fino comes from from vineyards in excess of 50 years of age and at an altitude of around 850m, located in the Roa-La Horra–Anguix triangle, where the oldest known plots of Ribera del Duero are planted. Soils are clay-based, with occasional chalky concretions.
Hand harvested in small crates of 20 kg. Grapes were cold stored before the selection of the best bunches by hand at two sorting tables. After a few days of pre-fermentation, skin contact/cold maceration (to obtain the most delicate aromas available), alcoholic fermentation took place in 15,000 kg stainless steel vats at a controlled temperature of 25ºC. After 3 weeks of fermentation and maceration, pumping over/pigeage of the wine several times a day, the wine was stored in premium French oak barrels, where malolactic fermentation took place.
The Protos '27 was aged for 16 months in French oak barrels and then one year in the bottle in the winery.
The Protos '27 is intense, complex and elegant on the nose, with a broad range of aromas: black fruit (esp plums/damsons), toasted and vanilla notes; these are well integrated with tertiary aromas like toffee and liquorice. In the mouth its persistence, concentration, roundness and balance reveal a high-end wine for long-term aging that will improve in the bottle for a good time (estimated 10 years).
** WINES WILL ARRIVE BY THE END OF MARCH. **