2011 | Dominio de Pingus | Flor de Pingus

Red Wine: 2011 | Dominio de Pingus | Flor de Pingus

Made from extremely low-yielding bush vines, this is a wine with unique concentration, balance and length. The perfect harmony of ripe fruit, beautifully integrated tannins and elegant floral complexity.

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Producer: Dominio de Pingus

Ratings: WA | 92 JS | 94

Vintage: 2011

Size: 750ml

ABV: 15.5%

Varietal: Tempranillo

Country/Region: Spain, Ribera del Duero

Made from extremely low-yielding bush vines, this is a wine with unique concentration, balance and length. The perfect harmony of ripe fruit, beautifully integrated tannins and elegant floral complexity.

Reviews:

• Wine Advocate: The 2011 Flor de Pingus is a ripe and powerful Flor that reached 15.5% alcohol in a very warm vintage. The wine is always a combination of 16 separate plots of Tempranillo from the village of La Horra, some young, and some old that are fermented individually in 4,000-liter stainless steel vats. In this ripe and powerful vintage that Sisseck compares with 2009, he decided to age the wine for 18 months in used French oak barrels. This shows riper than other 2011s from Sisseck (is it because it-s only Tempranillo?), with aromas of ripe plums, dark cherries, cinnamon and cloves with a slight lactic touch. The palate is full-bodied, lush and round, with plenty of glycerin, but fresh flavors and good balancing acidity.

• James Suckling: A soft and round red with dried berry, plum and lemon undertone. Full-bodied, juicy and delicious. Super drinkable.

Producer Information

Dominio de Pingus is a small producer in the Ribero del Duero region in Spain. First made in 1995, it immediately developed a cult status following rave reviews from Robert Parker in the Wine Advocate, and is now regarded as one of the greatest wines made in Spain, hotly sought-after and priced accordingly. The Tempranillo-based wine is known for its density, concentrated black fruit and mineral backbone. The Pingus estate consists of several small parcels of old vines in various locations with average vine age exceeding 65 years. The top wine comes from two vineyards planted in 1929 which total 4.5 hectares (11 acres). One is on gravel and sand over chalky subsoils, and the other is mostly clay. Yields are tiny at around two tonnes per hectare (under one ton per acre). Pingus is fermented in 2000l vats prior to aging in oak barriques duration and percentage of new oak can vary year by year. Production is only around 6600 bottles annually. This is one tenth of the production of the junior estate wine Flor de Pingus. This wine is made from 16 different vineyard lots, vinified in stainless steel tanks and aged for slightly shorter periods in barriques. Pingus also produces PSI, a more classic Ribero del Duero, which is aged in cement and large wooden vats with minimal barrique usage. Grapes come from selected local growers, who have been encouraged to implement biodynamic vineyards, and are paid according to quality in an arrangement similar to a cooperative. The estate was founded by Peter Sisseck, a Danish oenologist who previously had hailed from Bordeaux. The inaugural vinatge remains to this day as the pinnacle wine released from the estate.