Pingus was established in 1995 by Peter Sisseck, who had already made a name for himself as winemaker at Hacienda Monasterio. He located three separate plots, each containing very old vines of Tinto Fino, and established the winery. Peter’s tiny production of fewer than 500 cases comes from three parcels of ancient, head-pruned Tempranillo vines. Yields range from a high of 20 to an incredibly low 9 hl/ha. All the vines in the plots are very old. They have never been fertilised nor treated with pesticides and all grow following the traditional en vaso system. After fermentation in steel of large wooden vat, the wines are raised in 100% new French oak. Dominio de Pingus has founded a joint project with local grape producers to make an old vine tempranillo called “PSI”.
The entry-level wine here is the 2015 PSI, their regional Tempranillo cuvée with approximately 5% to 10% Garnacha. It fermented in stainless steel and matured mostly in 5,000-liter oak foudres and 10,000-liter oak vats plus some of it in used barrels. Looking back, Peter Sisseck told me he would have liked to harvest the grapes one week earlier. It’s a solid PSI that’s clean and a little ripe and might give some notes of black olive that give it a little bit of a Rhône twist [91+ Luis Gutierrez, August 2018, robertparker.com]