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Pingus Flor de Pingus 2018

Pingus Flor de Pingus 2018

100% Tempranillo. 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 a group of old vines that spurred him to embark on his own project. He called it “Pingus,” after his childhood nickname. The winery instantly shot into the spotlight, yet over the past decades, Peter has continually refined his original vision. Since 2001, he has employed biodynamic viticulture to capture a healthier balance in his vineyards. In the winery, he has made changes aimed at taming the region’s natural power, like using no new oak most years and giving more delineation and depth to the Pingus voice. Flor de Pingus is a mixture of young and old vines farmed biodynamically. Today, we are witness to a coming of age for this increasingly important wine. Peter has refined the selection of vineyards used for Flor. He has even replanted some key parcels with a massale selection from his best, old-clone parcels. In the cellar, he ferments and macerates the largely old-vine fruit with native yeasts and up to 40% whole clusters for two to three weeks. It is no wonder that in the price/quality sweepstakes, Flor de Pingus might be Spain's finest wine.

22 In Stock
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$106.00
/ 750ml
SKU: 1120730201800750
Wine Specs
Vintage
2018
Varietal
Tempranillo
Appellation
Ribera del Duero
Robert Parker
94
Wine Profile
Tasting Notes
"Like the rest of the wines, I tasted the bottled 2018 Flor de Pingus—which I tasted unbottled last year—next to the 2019 that will be bottled in June 2021, and it was great to see how the wines reflected the character of the two vintages. All of the estate vineyards are certified organic, and this is pure Tinta del País, the local strain of Tempranillo, from 40 hectares in five different locations (parajes) of the village of La Horra where the Pingus vineyards are also located. It fermented with natural yeasts and also natural malolactic and matured for 18 months in French oak barrels, 25% new. The day I tasted it, the wine was oakier than normal, but the amount of new oak is not higher than normal. The palate showed much better, with very fine and polished tannins. There is freshness, even red fruit and good balance. The oak should integrate with a little more time in bottle." - Luis Gutierrez
1120730201800750