2016 Pingus

SPAIN / CASTILLA Y LEÓN /
abv 14.5%
  • 100 WA
  • Variety
    Tempranillo
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SKU: 56324-2016-750-1A
  • Wine Advocate | Rating: 100

    I tasted an unbottled sample of the 2016 Pingus, which is still in barrel and due for bottling in August 2018. The different barrels had already been blended and put into the same barrels after the last racking three days before I encountered it. It has all the baby fat and is tender and primary, but you can sense the harmony and subtleness, the freshness and elegance it should develop, as the Ribera perfume is already incipient there. I couldn't help but think of the 1996, one of my favorite years. It's less concentrated than the 2015. It's also a little less ripe, and it probably has a tad less alcohol and more power. It's solid, but at the same time, it feels weightless; it has the inner strength and the subtleness of a ballerina. There should be some 7,000 bottles of this. This 21st vintage of Pingus might be one of the best ever, a modern version of the 1996...
    Drink Dates: 2020 - 2035
    Author: Luis Gutierrez
    Issue: 238
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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.

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