Dominio de Pingus : Flor de Pingus 2023

Characteristics and tasting tips for Flor de Pingus 2023 from Dominio de Pingus

Tasting

Appearance

The wine displays a deep, clear, brilliant purple hue.

Nose

The nose reveals fine aromatic concentration, with fragrances of ripe dark fruit such as blackberry, plum and blackcurrant. The bouquet is enhanced by notes of vanilla, sweet spices and cocoa, alongside hints of smoke and minerality. Floral aromas of violet and fresh rose harmoniously complete this seductive aromatic profile.

Palate

The opening is generous and silky, revealing a velvety texture. Fine, precise tannins with a chalky grain bring great finesse and balance. The palate unfolds flavors of black cherry, chocolate and licorice, lifted by a touch of charcoal and dried flowers. A vibrant freshness carries the whole through to a long, harmonious and elegant finish, marked by lovely aromatic intensity and a mineral, limestone dimension.

Food and wine pairings

Flor de Pingus 2023 pairs perfectly with honey-braised duck breast, rosemary lamb chops, or a Wagyu beef filet with shiitakes sautéed in soy sauce. It also matches well with roasted meats and aged cheeses.

Serving and cellaring

Flor de Pingus 2023 is best enjoyed at a temperature between 16 and 18°C. This wine can be enjoyed from 2026 and has cellaring potential through around 2040.

An exceptional village wine from Ribera del Duero combining concentration and freshness

The estate

Created in 1995 by Danish oenologist Peter Sisseck, Dominio de Pingus immediately established itself as one of the most prestigious estates in Spain. Located in Ribera del Duero, in the heart of Castile and León, the vineyard covers 4 hectares of old, ungrafted tinto fino vines, planted between 800 and 837 meters above sea level on clay-limestone soils. Peter Sisseck favors a natural approach and extremely low yields to produce outstanding wines in exceedingly limited quantities, making Pingus one of the most sought-after Spanish wines in the world.

The vineyard

Flor de Pingus comes exclusively from 28 selected plots located in La Horra, in Ribera del Duero, covering 35 hectares. These old vines, more than 50 years old, are cultivated with individual stakes on clay-limestone soils at 900 meters above sea level. Planting density reaches 5,000 vines per hectare, with deliberately limited yields between 9 and 20 hectoliters per hectare. The entire vineyard benefits from organic and biodynamic certification, reflecting the estate’s commitment to environmentally respectful viticulture.

The vintage

The 2023 vintage in Castile and León was marked by extreme weather conditions, with high temperatures and a significant water deficit. Despite these constraints, rigorous vineyard management helped preserve the grapes’ freshness and balance. Peter Sisseck considers this vintage one of the estate’s finest harvests, alongside 1996 and 2000, standing out for its great precision and incredible freshness. The grapes were hand-harvested in several passes to select the finest fruit.

Winemaking and aging

The grapes for Flor de Pingus 2023 are hand-harvested and vinified separately according to each plot. Vinification takes place in concrete vats and 6,000-liter new oak casks. Aging is carried out in two stages: 14 months in French oak barrels with 20% new oak, followed by 12 months in 2,000-liter wooden vats. Bottling is scheduled for May-June 2025.

Grape varieties

95% Tempranillo, 5% Grenache