6 Day Wine and Gastronomy Tour of Northern Spain
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Structure
Drinking window
Best 10 to 30 years from vintage.
vintage10 yrs30 yrs32 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
Aroma: concentrated dark cherry, blackberry, cedar, violet, truffle, spice
Palate: plum compote, dark chocolate, graphite, mineral, licorice, toasted earth
A micro-production Tinto Fino from single old-vine parcels in La Horra, characterised by intense concentration of dark fruit, mineral depth and dense, ripe tannins that reward long cellaring.
What it pairs with
-
Slow-roasted Iberian pork
The wine's concentration and dense tannins call for equally rich, fatty pork. -
Braised oxtail
Collagen-rich braised beef underscores the wine's plum and licorice complexity. -
Aged Torta del Casar or Manchego Viejo
Bold, aged Spanish cheeses match the wine's power and minerality.
How to serve Pingus
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Slow-roasted Iberian pork, Braised oxtail, Aged Torta del Casar or Manchego Viejo. Match the wine's structure to the dish's fat and salt.
History
Created by Danish winemaker Peter Sisseck from a tiny plot of old Tinto Fino vines in La Horra, the 1995 debut vintage of Pingus immediately attracted critical attention. Produced from biodynamically farmed, pre-phylloxera ungrafted vines, the wine is made in tiny quantities and distributed globally on allocation.
- 1995: First vintage of Pingus produced from an old-vine parcel in La Horra
- 1995: Dominio de Pingus estate formally established by Peter Sisseck
Facts
- Producer
- Dominio de Pingus · visiting guide
- Grapes
- Tinto Fino (100%)
- Classification
- DO Ribera del Duero
- Oak
- Aged approximately 18 months in new French oak barriques
- ABV
- 14.5%
- Price
- €800-2000 at retail
- Drinking window
- 10-30 from vintage
- First vintage
- 1995
- Biodynamic
- Biodynamic Practicing
- Organic
- ORGANIC CERTIFIED
Frequently asked about Pingus
What does Pingus taste like?
On the nose, concentrated dark cherry, blackberry, cedar, violet, truffle. On the palate, plum compote, dark chocolate, graphite, mineral, licorice. Structurally full-bodied, high tannins, high acidity with a very long finish. A micro-production Tinto Fino from single old-vine parcels in La Horra, characterised by intense concentration of dark fruit, mineral depth and dense, ripe tannins that reward long cellaring.
When should I drink Pingus?
Drink 10-30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pingus?
Slow-roasted Iberian pork is the canonical pairing. Other strong matches include Braised oxtail and Aged Torta del Casar or Manchego Viejo. The wine's concentration and dense tannins call for equally rich, fatty pork.
What grapes are in Pingus?
The blend is Tinto Fino (100%). The wine is classified as DO Ribera del Duero.
Tags
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