2013 Pingus

SPAIN / CASTILLA Y LEON /
abv 14.5%
  • 96 WA
  • 92 WS
  • 18 JR
  • 96 JS
  • Variety
    Tempranillo
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SKU: 56324-2013-750-1A
  • Jancis Robinson | Rating: 17

    The winery is located in Quintanilla de Onesimo but the grapes are sourced from La Horra. Tinta del PaA-s. Sourced from two very old parcels planted in 1929. Whole cluster fermentation. 2013 was a very difficult vintage for Peter Sisseck. Extra care and detailed selection was required to obtain maximum quality. Aged in used oak. I tasted the wine two weeks after it was bottled. It is extremely youthful but already showing remarkable delicacy, easily discernible violets and wild dark fruit notes. Very compact wine, delicately textured, distinct and clean black fruit expression. It will grow undoubtedly well. One of the most elegant Pingus wines that I can recall. (FC) - Ferran Centelles
    Author: Jancis Robinson
  • Wine Spectator | Rating: 92

    Firm tannins corset a plush texture in this generous red. Black cherry, plum, cedar, spice and mineral flavors mingle, kept lively by fresh acidity. There's plenty of stuffing here, but this isn't aggressive. Drink now through 2023. 2,500 cases made.
    Author: Thomas Matthews
  • Wine Advocate | Rating: 96

    I tasted the 2013 Pingus one week before the wine was to be bottled, but one never knows. I tasted the 2012 under the same circumstances last year, and after my tasting, Peter Sisseck decided the wine needed some more time, so the elevage was extended and the bottling delayed. I was told this should be very close to the bottled version. The nose is aromatic, expressive and open, quite perfumed and subtle, with no traces of oak (the wine now ages in used barriques); even the spices are very much in the background. The Pingus vineyards behaved quite well in a difficult vintage, as great vineyards are a lot more homogeneous, so the vines are very balanced: the two vineyards used for Pingus, San Cristobal and Barroso, were planted in 1929 with two different massale selections. The palate is also approachable and gentle, with very good acidity and very fine tannins, elegance and character. I think there will be very few (or none!) wines in Ribera in 2013 like this Pingus. Well done! Three weeks later, I received an email letting me know that the wine had been bottled, so I proceeded to taste the bottle version, which showed what the sample promised. 2013 will be a vintage, that in Ribera del Duero, will show the differences of the work in the vineyards and what they do at Pingus clearly paid off. Even after the recent operation, the wine is harmonious and feels very balanced; there is no dizziness and it keeps the poise. A real triumph for the vintage. 6,600 bottles were filled at the end of July 2015.
    Author: Luis Gutierrez
  • Rating: 97

    Very aromatic with dark fruits such as raspberry and blackberry. Black ink undertones. Some pencil lead. Full body, very layered and refined. Ultra-fine tannins. Wonderful length. Aged 12 months in one-year-old used barrels.
    Author: James Suckling
  • Rating: 93

    Inky purple. Sexy, high-pitched red berry and floral pastille aromas are complemented by suggestions of Asian spices and minerals. Shows a highly appealing light touch, with sharply focused raspberry and cherry flavors that deepen and become sweeter with aeration. Supple tannins add grip to this distinctly suave and seamless blend, which leaves notes of raspberry preserves and candied rose behind. - Josh Raynolds
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  • In 1995, Danish oenologist Peter Sisseck decided to expand his influence in Spain, establishing the Dominio de Pingus alongside his already-successful Hacienda Monasterio. Because Sisseck was already a well-known name in the wine world, his first vintage of Pingus was met with immediate praise, with Robert Parker describing it as, "One of the greatest and most exciting wines I have ever tasted." Soon, the estate exploded in popularity due to Parker's praise, and the estate had one of the highest debut wine sales in the history of the country. The high cost of this wine is due to exceedingly low production, with about 325 cases made for its debut. These low yields have made Pingus the posterchild of Spain's budding cult wine community. Sisseck produces three wines on the estate: the flagship Pingus label, the Flor de Pingus and the cuvee Ribera del Duero Amelia.

    Pingus wine is made using traditional techniques that focus on biodynamics. Sisseck has said, "The vines in my plots are very old. They have never been fertilized nor treated with pesticides, and all grow following the traditional en vaso system." Many of the vines in both the Barroso vineyard and the San Cristobal vineyard are as much as 70 years old. Since 2000, the estate has used entirely biodynamic techniques, producing 500 cases or less of its flagship wine every year. About 46 percent of the grape clusters on the 2012 wine were fermented with their stems on in 2,000-liter oak foudres. The wine is 100 percent Tempranillo and was aged for 21 months in second-use French oak barrels.

    Sessick believes that only the finest vintages should be released, and in some years no Pingus wines are released at all due to subpar weather conditions.

    Collector Data For This Wine

    • 67 bottles owned
    • 14 collectors