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Protea Rose 2016

Rosé from South Africa
    0% ABV
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    Winemaker Notes

    This Dry Rose is a blend of three classic Rhone varieties that Protea sources from their favorite vineyards in the Darling, Swartland and Wellington regions. The combination delivers a crisp, fresh wine with concentrated flavors and riveting aromas. And of course, the bottle is gorgeous, clear glass showing the lovely pale pink wine through the white floral motif printed all the way around the bottle.

    A vivacious mouthful of juicy strawberry and cherry flavor, along with an appealing flinty nuance. Light, crisp, refreshing, dry and with a sparky peppery finish.

    Critical Acclaim

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    Protea

    Protea

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    Protea, South Africa
    Protea makes wines that dare to be exotic and beautiful, in every way imaginable. You'll see this right away as you discover their uniquely crafted bottles made by designer Mark Eisen. The paisley and Cape Dutch themes on the bottles speak to Protea's South African roots, but more than that they transform the bottles from mere containers to objects of beauty and contemplation. A bottle of Protea won't just sit on your table, it will enliven the table – and probably spark more than a little conversation. The inspiration for the brand is the protea (PROH-tee-uh). It's South Africa's national flower, and it got its name from the shape-shifting Greek god Proteus. These wines are just as exotic and special as the name suggests.

    South Africa

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    With an important wine renaissance is in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

    Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

    South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

    Rosé Wine

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

    Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

    SWS443258_2016 Item# 214496