1999 Dominio Pingus Ribera del Duero #161279318


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Based on 18 reviews on Cellartracker.com

Reviews 98 points Wine Advocate "It boasts an opaque ruby/purple color, sensational extract, gorgeous concentration, and spectacularly intense blackberry and cherry aromas and flavors infused with incense, coffee, chocolate, and toasty new oak. Enormous levels of extract and richness are accompanied by a full-bodied, glycerin-imbued, thick, viscous finish. The tannin is nearly hidden by the wine's wealth of fruit and concentration. (RP)" 94-95 points Vinous "Full medium ruby. Sexy, high-pitched aromas of cassis, plum, violet, minerals and clove oil. Wonderfully sweet and lush but with superb grip and vinosity, thanks to ripe, harmonious acidity. Already shows explosive inner-mouth flavors of dark berries, minerals and bitter chocolate. Finishes with superb length and sweetness. (ST)"

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Also From Dominio Pingus

Peter Sisseck in the cellar

About Dominio Pingus

Dominio de Pingus, established in 1995 in Ribera del Duero, Spain, by visionary Danish winemaker Peter Sisseck, stands as an unyielding beacon of biodynamic winemaking. Through meticulous management of ancient, head-pruned Tempranillo vines, each producing less than a ton per acre, Sisseck has crafted a singular, transcendent expression of Spanish terroir. His wine, Pingus, was a radical departure from traditional Spanish winemaking and put the region on the map for its unmistakably unique, powerful, and elegant offerings.

The wines' limited production of fewer than 500 cases per year originates from three meticulously cultivated parcels of old vines. The vineyards' yields, ranging from a generous 20 to a scant 9 hectoliters per hectare, underline the extreme attention to detail invested in every aspect of Pingus' creation. Peter's commitment to the health of the gnarled old vines, straightening, lowering, and pruning them back to 1-2 buds per stump, is emblematic of his dedication to expressing the full potential of these cherished plots.

Every step in Pingus' winemaking process, from fermentation in steel or large wooden vats to aging in a blend of new and old French oak, is carefully calibrated. Minimal sulfur usage and controlled oxygen exposure, along with skillful utilization of lees contact, endow the wines with their distinctive, exotic textures.

This meticulous approach extends to the vineyards themselves, which have never been fertilized nor treated with pesticides. Sisseck's belief in the singular quality of Tinto Fino, the local Tempranillo variant, underscores his efforts in crafting an unmistakably Spanish, terroir-driven wine.

Dominio de Pingus also collaborates with local grape producers to create PSI, a unique old vine Tempranillo. Acknowledged by wine critics and connoisseurs alike, Pingus has gained cult status alongside illustrious producers such as Raveneau, Chave, and Giacosa. In short, Pingus stands as a testament to the transformative potential of passion, attention to detail, and reverence for terroir in the world of wine.

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