Dominio de Pingus 2016 'Flor de Pingus' Ribera Del Duero DO

Dominio de Pingus 2016 'Flor de Pingus' Ribera Del Duero DO

Item Number: 12364

UPC: None

Country: Spain
Region: Castilla y Leon
Sub Region: Castilla y Leon
Appellation/AVA: Ribera del Duero DO
Vintage: 2016
Grape(s): 100% Tempranillo
Type: Wine - Red
Bottle Size: 750 ml
Pack: 12
Closure: Cork
Alc by Vol(%): 14.5
Viticulture: Practicing Biodynamic

Pingus is produced by the visionary Danish winemaker Peter Sisseck. Peter arrived in Spain in 1993 to manage a new project, Hacienda Monasterio. While planting and developing Monasterio, he began to dream about the old vines he saw dotted around the Ribera del Duero landscape. By the 1995 vintage, Peter had found a group of old vines that spurred him to embark on his own project. He called it 'Pingus,' after his childhood nickname. Peter’s vision was to push Tempranillo to its upper limits.

Soon after its first vintage in 1995, Peter Sisseck’s Pingus joined the ranks of the world’s most coveted wines. But because of its tiny production—and correspondingly high price—few get the chance to experience Pingus’ magic firsthand. The same can be said of the even rarer Pingus 'Amelia,' of which fewer than 25 cases are made. Fortunately, Peter makes a third Ribera del Duero cut from the very same cloth. And its tariff is a fraction of its stablemates’ prices. It’s name is Flor de Pingus.

With the escalating inaccessibility of Peter’s top wines, we’ve seen demand for Flor de Pingus soar. The reason is simple: despite its attractive price, it brings you thrillingly close to a true Pingus experience. In other words, it’s one of the most masterfully expressed examples of old-vine Ribera del Duero to be had. Flor de Pingus is sourced from parcels of old vines in the same La Horra zone of Ribera del Duero as Pingus and Amelia. Peter carefully manages their viticulture, ensuring low yields and fabulous old-vine concentration. The parcels are even biodynamically farmed like the vines of Pingus and Amelia. In the cellar, Peter treats Flor much as he does his elite wines. Following the primary and malolactic fermentations, it is left alone in barrel to develop its brilliant expression of Tempranillo and terroir. And as each year passes, we see greater depth, finesse and classicism due to Peter’s subtle refinements.

In many respects Flor mirrors Pingus itself, with similarly high standards of winemaking. It is no wonder that in 2008, The Wine Advocate’s Jay Miller wrote of Flor de Pingus: “In the price/quality sweepstakes, this might be Spain’s finest wine.”

Reviews

  • The Wine Advocate
    Rating: 95 (8/31/2018)

    I caught the 2016 Flor de Pingus days before it was due for bottling, so what I tasted was the final blend (done after the time in barrel was over) that was just settling in tank before being bottled. The paradox of 2016 is that it was a warm year, but the resulting wines have great freshness, which also happened in 1996 (one of my favorite old vintages of Pingus). The yields were higher, which brought more freshness to the wines; and the wines are airier and not as compact as, for example, 2015. In fact, what they have been doing for some time now is to work in viticulture—the pruning and what you do with the canopy—to achieve slightly higher yields and get the plants to balance, because as you increase the yields, the ripening takes longer. Even though it's young, this shows amazing perfume that should bloom with a year in bottle. This has all the signals to become one of the greatest vintages of Flor de Pingus. They expect to fill some 105,000 bottles in June 2018. I already look forward to tasting this in my next round, after it has spent a year or more in bottle.