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2018 Dominio Pingus Ribera del Duero #213887105

750ml

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Based on 4 reviews on Cellartracker.com

Reviews 100 points Wine Advocate "I was really looking forward to the bottled version of the 2018 Pingus after a great showing of the cask sample last year. Part of the wine matured in 20,000-liter oak casks, so it's not all barrique. This is the first time they used the vats, and based on the results, Sisseck thinks in the future Pingus will be around 50% in oak vats. The Pingus vines were planted in 1929 in two different sectors of the village of La Horra, Barroso and San Cristobal and contain some 2% other varieties. The vineyards are certified organic and biodynamic and are manicured like few vineyards in Spain. The wine is subtle and harmonious, elegant and insinuating, with all the components in very good balance. This is precise and pure; Sisseck is thorough and meticulous, and the wine shows that precision. This follows the line of the 2016, showing very well even if it was bottled only one month before I tasted it. (LG)"

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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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