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The tasting |
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An intense red with purple edges. |
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An abundance of red and black fruit aromas underlined by beautiful notes of coffee and chocolate. |
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Harmonious and well-balanced with pure notes of fruit, this wine, which makes history with its elegance and subtlety, will delight you with its generosity and precision. An iconic wine! |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Grilled or simmered red meats in sauce, small game, cheese platter. |
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From now until 2042 |
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The estate and the wine |
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A brilliant oenologist, Peter Sisseck - nicknamed Pingus - has revolutionized the Spanish wine scene. In the heart of the Ribera del Duero region, he created Dominio de Pingus from scratch in the 1990s, seizing the potential of very old Tempranillo vines.
Organic and biodynamic viticulture, vines almost a hundred years old, fermentation with indigenous yeasts, luxurious aging in oak tuns, prized terroirs and endemic grape varieties... everything contributes to the uniqueness of this iconic wine, which has been elevated to the status of a cru in its own right.
Now one of the world's greatest wines, rated 100/100 by Parker on numerous occasions, including the 2018 vintage we present to you, Pingus has never ceased to act as a watchdog, dragging the whole Iberian Peninsula revival in its wake. |
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Awarded the supreme 100/100 Parker rating, the 2018 Red Ribera del Duero Pingus has no equivalent at this stage. Just 2 small plots of very old Tempranillo vines and a few endemic plants, planted in 1929, in the village of La Horra... This is the secret of Pingus, where only the best barrels from this micro-terroir are selected to make the iconic wine. A drastic selection, ridiculous yields that add to the myth its legendary rarity. This 2018 composes a subtle, harmonious wine of rare elegance and balance. Precise, pure, and at the same time ripe and extremely generous, Pingus offers the maximum expression of Ribera. A very rare bottle that few get the chance to approach and that will mark the history of the estate. |
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Hand-harvested, aged for 22 to 24 months in 225- and 400-liter French oak barrels.
Vines grown according to biodynamic principles. |
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AWARDS |
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Robert Parker : 100/100 |
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