Dominio de Pingus (1.5 L) 2014 'Flor de Pingus'

Dominio de Pingus (1.5 L) 2014 'Flor de Pingus'

Item Number: 10191

UPC: None

Country: Spain
Region: Castilla y Leon
Sub Region: Castilla y Leon
Appellation/AVA: Ribera del Duero DO
Vintage: 2014
Grape(s): 100% Tempranillo
Type: Wine - Red
Bottle Size: 1.5 L
Pack: 1
Closure: Cork
Alc by Vol(%): 15

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 a group of old vines that spurred him to embark on his own project. He called it 'Pingus,' after his childhood nickname. Peter’s vision was to push Tempranillo to its upper limits.

Soon after its first vintage in 1995, Peter Sisseck’s Pingus joined the ranks of the world’s most coveted wines. But because of its tiny production—and correspondingly high price—few get the chance to experience Pingus’ magic firsthand. The same can be said of the even rarer Pingus 'Amelia,' of which fewer than 25 cases are made. Fortunately, Peter makes a third Ribera del Duero cut from the very same cloth. And its tariff is a fraction of its stablemates’ prices. It’s name is Flor de Pingus.

With the escalating inaccessibility of Peter’s top wines, we’ve seen demand for Flor de Pingus soar. The reason is simple: despite its attractive price, it brings you thrillingly close to a true Pingus experience. In other words, it’s one of the most masterfully expressed examples of old-vine Ribera del Duero to be had. Flor de Pingus is sourced from parcels of old vines in the same La Horra zone of Ribera del Duero as Pingus and Amelia. Peter carefully manages their viticulture, ensuring low yields and fabulous old-vine concentration. The parcels are even biodynamically farmed like the vines of Pingus and Amelia. In the cellar, Peter treats Flor much as he does his elite wines. Following the primary and malolactic fermentations, it is left alone in barrel to develop its brilliant expression of Tempranillo and terroir. And as each year passes, we see greater depth, finesse and classicism due to Peter’s subtle refinements.

In many respects Flor mirrors Pingus itself, with similarly high standards of winemaking. It is no wonder that in 2008, The Wine Advocate’s Jay Miller wrote of Flor de Pingus: “In the price/quality sweepstakes, this might be Spain’s finest wine.”