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 of 9 hl/ha. All the vines in the plots are very old. They have never been fertilized 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.
Inky, bright-rimmed ruby. Intensely perfumed aromas of ripe dark berries, cherry preserves, vanilla, pipe tobacco, and candied flowers, with a spicy flourish adding lift. Stains the palate with concentrated black and blue fruit, floral pastille, and spice cake flavors that become more lively as the wine opens up. The floral and cherry notes carry through the strikingly long, sweet, youthfully tannic finish, which features a hint of candied licorice [94 Point, Josh Raynolds – February 2021, vinous.com]