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    Dry Rosé

    Protea wines Rose 2023

    Protea Rosé 2023

    Tempting aromas of raspberry, strawberry and ripe red cherries. The palate delivers what the nose promises: ripe, bright red berry fruit. Add crispness from pleasing acidity to the mix along with a dryness that leaves the mouth crisp and clean with a lingering fruit memory. Refreshing and pleasant, it’s ideal for summer.

    Accolades: Tim Atkin MW – Best of South Africa 2023,  Diners Club International – Platters 4 1⁄2 stars.

    Protea wines Rose 2022

    Protea Rosé 2022

    Abundant cherry and strawberry appeal add to the lightly floral and citrus nuanced nose.
    Intense flavours of raspberry, cherry and strawberries presents on the palate. Lively, succulent and fresh but with a gentle and well-rounded body. As with the nose, there’s a light citrus – pink grapefruit – nuance which adds to the overall appeal. Lovely long lingering tail.

    Protea wines Rose 2021

    Protea Rosé 2021

    Tempting aromas of raspberry, strawberry and ripe red cherries. The palate delivers what the nose promises: ripe, bright red berry fruit. Add crispness from pleasing acidity to the mix along with a dryness that leaves the mouth crisp and clean with a lingering fruit memory. Refreshing and pleasant, it’s ideal for summer.

    Vintage Notes

    A warm and dry winter preceded the 2023 harvest, with fairly even budding occurring slightly earlier than the previous year. The warm weather continued throughout the growing season, resulting in an overall lighter crop in most regions. Heavy rains in early December provided much relief and ensured that the vines were in good condition in time for harvest. For the majority of the season, conditions were ideal, and the fruit quality was exceptional. Unusually high and continuous rainfall in March created some challenges for later ripening regions and varietals. Overall, a fantastic vintage that promises to produce outstanding wines.

    Winemaking

    To capture the fresh f avours, each vineyard was harvested separately by hand in the cool early morning hours. The fruit was both de-stemmed and whole-bunch pressed before overnight settling. Individual parcels were fermented separately in stainless steel tanks by selected yeast strains. After fermentation, the wine is left on the lees for 2 to 3 months to develop a full, wellrounded palate before being blended and bottled.

    Varietal

    Cinsault (61%) Grenache (12%) Mourvedre (11%) Carignan (6%) Malbec (4%) Shiraz (4%) Cabernet Franc (2%)

    Vintage Notes

    Another cold, wet winter resulting in good dormancy and water levels prior to the growing season. The cool, wet weather continued into spring which in turn resulted in delayed but relatively even bud break, flowering and fruit set. Very favourable conditions for mildew persisted during the growing season which added emphasis to careful canopy management. Very cool conditions during the early summer period delayed ripening and ensured that the vineyards were in very good condition going into another late vintage. Early January saw the arrival of very hot temperatures which continued throughout the vintage well into March, allowing for good flavour development and ripening, with acid levels coming in lower than usual.

    Winemaking

    Each vineyard was harvested separately by hand in the cool early morning hours to capture the freshest flavours. The fruit was both de-stemmed and whole-bunch pressed before overnight settling. The individual parcels were fermented separately by a selection of cultured yeast strains in stainless steel tanks. After fermentation, the wine spent 2 – 3 months on the lees in order to build a full, well rounded palate before being blended and bottled.

    Varietal

    Mourvèdre (67%), Grenache (15%), Carignan (5%) Ugni Blanc (5%) Cinsault (4%), Malbec (3%), Shiraz (1%)

    Vintage Notes

    “Late, slow and steady” would be the best way to describe the 2021 vintage. The preceding winter was cold and wet, resulting in good dormancy and healthy dam levels prior to the growing season. The cool weather continued into spring which in turn resulted in a delayed but relatively even bud break, flowering and fruit set. The moderate summer temperatures slowed the ripening period and resulted in harvest starting about two weeks later than normal. The usually hot month of February was uncharacteristically cool, allowing for the gradual ripening of fruit with good flavours and acidity. An exceptional vintage which promises to deliver outstanding wines.

    Winemaking

    Each vineyard was harvested separately by hand in the cool early morning hours to capture the freshest flavours. The fruit was both de-stemmed and whole-bunch pressed before overnight settling. The individual parcels were fermented separately by a selection of cultured yeast strains in stainless steel tanks. After fermentation, the wine was allowed to spend time on the lees in order to build a full, well rounded palate before being blended and bottled.

    Varietal

    Grenache 30%, Cinsaut 29%, Mourvèdre 29%, Carignan 11% Syrah 1%