2018 Pingus Flor de Pingus

Year: 2018
Appellation: Ribera del Duero
Country: Spain
Wine Advocate: 94+
James Suckling: 94
Red Wine
Alcohol by Volume: 14.5%
Price :

"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. 120,000 bottles produced. It was bottled in July 2020.

I tasted the bottled 2018s from Dominio de Pingus and also the unbottled 2019s, as the wines are sold as "futures," or "en primeur," through their importers and then, in most cases, offered by the importers to their final customers. 2018 is a stellar vintage with an amazing Pingus and the best PSI to date. 2019 was warmer, but the wines have an unusual combination of ripeness and elegance that Sisseck told me he's never seen before. Some of the 2019s might end up being better than the 2018 counterparts. Today, the 2019 Flor de Pingus is showing exceptionally well." (WA)

"A ripe, layered red with plum, black-cherry and some toasted oak. It’s full-bodied with rounded tannins, but there’s a lively edge to the wine as well. Subtle and fine. Sort of shy still. Drink or hold." (JS)

Winery Notes:
Both the Pingus and the Flor de Pingus vineyards are located in the La Horra sub-zone of Ribera del Duero. Pingus is selected from two old parcels, Barroso (2.5 ha) & San Cristobal (1.5 ha), both planted in 1929. Proprietor, Peter Sisseck, was an early convert to Biodynamics in the early 2000s. He has today a dairy farm where the composts and preparations can be produced. All harvesting is by hand. e fermentations start spontaneously with indigenous yeasts in upright wooden fermenters, and he racks only the minimum necessary during élevage.