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.
There is great freshness in these 2016s, with a character that reminded me of orange peel, citrus and floral. There is great balance in the palate, and the tannins are velvety within the faintly rustic character of the zone; keeping the style of the zone, that texture is what Peter Sisseck calls “three-dimensional” tannins—very clean and focused, long and tasty and ending with great freshness. [95 Points, Luis Gutierrez – December 2019 – robertparker.com]