Porthos | The Wine Insiders
flor_de_pingus_ah.png

Pingus Flor de Pingus Ribera del Duero 2016

Rating

CWA

RP95

WS

JS

AG

ST

W&S

JH

Price: $99.00

 
*Includes complimentary ground shipping on 6+ bottles.

95 Points
“The 2016 Flor de Pingus could be the modern version of 1996 (intensely-concentrated fruit, full body, and outstanding purity and harmony) and 2016 Pingus can be another legend in the making... 2016 was a warm year, but the resulting wines have great freshness, which also happened in 1996 (one of my favorite old vintages of Pingus). Even though it's young, this shows amazing perfume that should bloom with a year in bottle. This has all the signals to become one of the greatest vintages of Flor de Pingus. I already look forward to tasting this in my next round, after it has spent a year or more in bottle.” - Robert Parker’s Wine Advocate (#238)
 
BACKGROUND
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 several ancient vineyards that inspired him to make his own wine. He called it “Pingus,” after his childhood nickname. One can only imagine what the reactions were like when Peter showed up in Bordeaux at the March 1996 en primeur tastings. Yet, by the end of the week, Pingus was perhaps the greatest story of that season’s futures campaign. Robert Parker announced the wine on the back cover of his Wine Advocate, bestowing an unheard of 96-100 point score. The world took notice, and Pingus was on its way. 

From the beginning, Peter’s vision was to push old-vine Tempranillo to its upper limits. He spent the first few years pruning his vines back to a healthy balance—the trunks were straightened, lowered, and canes were pruned back to 1-2 buds per stump. Yields have typically been under one ton per acre. Over the past decade, 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 subtle, but important, changes aimed at taming the region’s natural power, and giving more delineation and depth to the Pingus voice.
Flavor Profile

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Milk Chocolate

Dark Chocolate

Savory

Gamey

High Residual Sugar

Bacon

Smoke

  • Reviews
  • The Winery
  • Wine Region

Kevin Bacons

*Includes complimentary ground shipping on 6+ bottles.

95 Points
“The 2016 Flor de Pingus could be the modern version of 1996 (intensely-concentrated fruit, full body, and outstanding purity and harmony) and 2016 Pingus can be another legend in the making... 2016 was a warm year, but the resulting wines have great freshness, which also happened in 1996 (one of my favorite old vintages of Pingus). Even though it's young, this shows amazing perfume that should bloom with a year in bottle. This has all the signals to become one of the greatest vintages of Flor de Pingus. I already look forward to tasting this in my next round, after it has spent a year or more in bottle.” - Robert Parker’s Wine Advocate (#238)
 
BACKGROUND
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 several ancient vineyards that inspired him to make his own wine. He called it “Pingus,” after his childhood nickname. One can only imagine what the reactions were like when Peter showed up in Bordeaux at the March 1996 en primeur tastings. Yet, by the end of the week, Pingus was perhaps the greatest story of that season’s futures campaign. Robert Parker announced the wine on the back cover of his Wine Advocate, bestowing an unheard of 96-100 point score. The world took notice, and Pingus was on its way. 

From the beginning, Peter’s vision was to push old-vine Tempranillo to its upper limits. He spent the first few years pruning his vines back to a healthy balance—the trunks were straightened, lowered, and canes were pruned back to 1-2 buds per stump. Yields have typically been under one ton per acre. Over the past decade, 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 subtle, but important, changes aimed at taming the region’s natural power, and giving more delineation and depth to the Pingus voice.

Winery PINGUS

Vineyard Designate

AVA Ribera del Duero

Region Spain