Wine detail

Bodegas Protos

Gran Reserva

Ribera del Duero

2016

Vintage

Varietal

Tempranillo

Peak 2024-2036

Where it is, September 2026

At Peak: inside the peak window (2024-2036), within the full drinking arc.

This bottle is in its peak window through 2036, with a drinking horizon to 2043.

The 16 Gran Reserva.

Bodegas Protos Gran Reserva 2016 is a Tempranillo from Ribera del Duero, Spain.

Cellared Ageability Index (CAI) drinking timeline

Full drinking arcYou are here · at peak, 2026

Storage and bottle condition can shift the experience.

Full drinking arc 2022-2043Peak window 2024-2036

The peak window sits inside the broader full drinking arc.

Tasting note

Bodegas Protos Gran Reserva 2016 has a full body, fresh acidity, and firm tannins.

The 2016 vintage

Bodegas Protos' 2016 Gran Reserva is a Tempranillo from Ribera del Duero, Spain.

About Bodegas Protos

Bodegas Protos' Gran Reserva is a Tempranillo from Ribera del Duero, Spain.

From the cellar: pair with

Bone-in ribeye with rosemary butter

The pairing is scaled to the wine's full body.

Braised lamb chops with garlic confit

The wine's fresh acidity keeps the pairing lively.

Wellington beef with mushroom duxelles

The pairing leaves room for the wine's firm tannins.

More from Ribera del Duero

Frequently Asked

What is Bodegas Protos Gran Reserva 2016?

Bodegas Protos Gran Reserva 2016 is a Tempranillo from Ribera del Duero, Spain.

What does Bodegas Protos Gran Reserva 2016 taste like?

Bodegas Protos Gran Reserva 2016 has a full body, fresh acidity, and firm tannins.

When should Bodegas Protos Gran Reserva 2016 be opened?

The canonical CAI full drinking arc is 2022-2043. Within that arc, the peak window is 2024-2036. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.

What pairs with Bodegas Protos Gran Reserva 2016?

Pair this wine with Bone-in ribeye with rosemary butter; Braised lamb chops with garlic confit; or Wellington beef with mushroom duxelles.