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Protocolo Tinto 2003

Other Red Blends from Spain
  • RP87
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Winemaker Notes

100% Tempranillo from La Mancha. Deep, bright ruby red. Soft, chewy berry fruit with substantial flavor and texture.

"The 2003 Protocolo Tinto is a tank-fermented 100% Tempranillo that spends three months in neutral American oak prior to early bottling. Its dark ruby color is followed by Pinot Noir-like aromas of flowers as well as sweet and sour red cherries. This fresh, lively, youthful red begs to be drunk over the next 1-2 years. It can even be served slightly chilled."
The Wine Advocate

Critical Acclaim

RP 87
The Wine Advocate

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Protocolo

Protolcolo

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Protolcolo, , Spain
Protocolo
Ownership under the Eguren family. Vineyards are located on the northeast edge of the D.O. La Mancha. The grapes come from vineyards that are 2,700 ft. in elevation. They are oriented to the southwest and are planted in traditional vaso and cabeza systems. The soil is calcareous clay soils. The climate is continental climate with high daytime temperatures during the growing season moderated by cool nights. Winters are cold, summers are hot and dry.

Paso Robles

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A rugged, sunbaked plain that has long served as a haven for outlaws and rogues...

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A rugged, sunbaked plain that has long served as a haven for outlaws and rogues, Paso Robles has made a name for itself as a source of rebelliously powerful wines. With 11 smaller sub-AVAs, there is quite a bit of diversity to be found in this inland portion of California’s Central Coast.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, and Rhône varieties both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruity, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SLS1709103_2003 Item# 84848

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