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Dominio de Pingus Psi 2012

Tempranillo from Ribera del Duero, Spain
  • JS94
  • RP92
14% ABV
Other Vintages
  • RP93
  • JS94
  • WW92
  • JS94
  • RP92
  • JS93
  • RP91
  • RP91
  • RP92
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14% ABV

Winemaker Notes

Blend: 95% Tempranillo, 5% Garnacha

Critical Acclaim

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JS 94
James Suckling
A dense and silky red with blueberry, cherry and stone. Limestone, chalky mouthfeel. Full and chewy. Very long and beautiful. Great potential. Range: 92-94
RP 92
Robert Parker's Wine Advocate
Let's start with the 2012 PSI, from an extremely dry vintage, produced with Tempranillo grapes with 5% Garnacha (a percentage that will be increased in the forthcoming vintages) that fermented in cement vats and aged for 18 months in a combination of used French barriques, oak foudres and cement vats. 150,000 bottles were produced. It was bottled in May 2014 and it feels closed and inaccessible, a bit stubborn or perhaps suffering from the recent bottling. It takes a long time to open up, finally revealing a core of sweet red fruit and notes of flowers, perfectly integrated oak. The palate is medium-bodied, delicious, more in line with the 2010s than with 2011s, sleek and pure, very balanced. It feels like a cool vintage, but it was not. A real triumph.
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Dominio de Pingus

Dominio de Pingus

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Dominio de Pingus, Spain
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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.

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Ribera del Duero

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Ribera del Duero 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.

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Tempranillo

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Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.

In the Glass

Tempranillo produces medium-weight reds with strawberry and black fruit characteristics and depending on yield, growing conditions and winemaking, can produce hints of spice, toast, leather, tobacco, herb or vanilla.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall somewhere in between.

PSLSSI006_2012 Item# 142966