Dominio de Pingus Flor de Pingus 2017
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James
Suckling -
Robert
Parker -
Wine &
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Product Details
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Somm Note
Winemaker Notes
The wine is clear and bright with a medium ruby color and presence of legs. The nose is clean and developing, showing medium intensity aromas of cedar, vanilla, chocolate, dark plums, dark cherries, licorice and anise. The wine is dry in the mouth with a medium acidity. It has medium supple tannins and a high alcohol. It has a medium body and flavors of cedar, vanilla, dark plums, dark cherries and licorice. The finish is long.
Professional Ratings
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James Suckling
A chunky and pretty young wine with blueberries and blackberries and chocolate. Chewy tannins that are polished and fresh. Full-bodied. Round and sexy. Shows lots of potential.
Range: 94-95 -
Robert Parker's Wine Advocate
Because of very low yields and a warm and dry season, the 2017 Flor de Pingus was produced from very concentrated grapes with lots of tannin, so they had to do a very soft vinification and an extended élevage, being very careful not to dry out the wine. So, they used less new oak barrels, and the wine was alternatively in barrique and stainless steel, trying to polish the tannins and keep the juiciness and avoid excessive tannins. So, the wine is polished, more than it usually is. It's ripe but without the perfect ripeness of a great vintage. It has character, in a somehow more baroque way. Peter Sisseck compared it to other vintages finished in seven: 1997, 2007. They only produced some 60,000 bottles, when the normal production should have been around 100,000 bottles, which means they lost some 40% of the crop because of the frost. It was bottled in July 2019, later than in other vintages.
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Wine & Spirits
A youthful 2017 that’s both bright and rich, Flor de Pingus is a selection from vineyards around the town of La Horra. The fruit is dark, the tannins warm, with chocolate and butterscotch notes. It’s a heady Ribera del Duero lifted by floral notes.
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Like those other esteemed names, Pingus has a quality that is often lacking in today's "modern" wines-a sense of utter individuality. There is no other wine in the world, let alone Spain, that is quite like Pingus, and that singularity is one of the fundamental requirements for great wine.
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 several ancient vineyards that inspired him to make his own wine. He called it "Pingus," after his childhood nickname.
Peter's winery work has been widely imitated, and many wines can mimic the exotic textures that Pingus possesses. Yet, while they might approach Pingus' style, none of these newcomers has the substance that defines Pingus.
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.
Ribera del Duero, Spanish wine region, is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.
Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.