Region and Vineyards
Flor de Pingus 2023 comes from Ribera del Duero, the high, sunlit plateau of Castilla y León where Tinto Fino, the local name for Tempranillo, develops intensity, colour and firm natural structure. The region's hot days, cold nights and elevated vineyards help preserve freshness while building ripe black-fruit concentration. Around La Horra, old vines and clay-limestone soils are central to the Pingus identity.
Dominio de Pingus was founded by Danish-born winemaker Peter Sisseck in 1995 and quickly became one of Spain's most celebrated estates. Flor de Pingus is often described as the estate's "village wine," sourced from several parcels rather than the tiny core vineyards of Pingus itself. In 2023, critics highlight fruit from parcels including Barroso, El Castillo, El Pino, Fuentenarro and Fuentes, creating a refined expression of Ribera power and freshness.
Winemaking
Flor de Pingus 2023 is based principally on Tempranillo, known locally as Tinto Fino or Tinta del País. Some sources list it as 100% Tempranillo, while Vinous reports old Tinta del País vines alongside Garnacha in Ribera del Duero; therefore, the safest description is Tempranillo-led, with possible small Garnacha contribution depending on parcel selection.
The élevage is notably restrained for a wine of this stature. Vinous notes ageing in 10 to 15% new oak, while Wine Advocate reports eight months in oak barrels, with six 2,000-litre oak vats introduced for part of the wine, representing around 15% of the volume and maturing for 12 months. This approach favours purity, texture and aromatic detail over overt oak richness, allowing violet, plum, blackberry and mineral notes to shine through a finely grained tannic frame.
Tasting Notes
- Color: Deep, bright cherry-purple, with youthful intensity and a polished, luminous rim.
- Aroma: Expressive and finely layered, with blackberry, red cherry, fresh plum and violet, supported by ginger spice, delicate oak, subtle eucalyptus and a cool mineral undertone.
- Palate: Juicy, balanced and elegantly structured, with ripe dark fruit, succulent tannins and fresh acidity. The finish is long, refined and gently spicy, showing charm rather than sheer force.
Did you know?
The name Pingus comes from Peter Sisseck's childhood nickname. Flor de Pingus may be the more accessible sibling of the legendary Pingus, but it has become a benchmark Ribera del Duero in its own right, admired for translating the estate's precision into a broader, beautifully drinkable expression.
Wine Pairing Ideas
- Chargrilled ribeye steak: The wine's dark fruit, fine tannins and savoury spice are ideal with caramelised crust and richly marbled beef.
- Roast lamb with rosemary: Herbal notes and ripe Tempranillo fruit complement lamb's sweetness, while the tannins refresh the palate.
- Venison stew: Gamey depth and slow-cooked richness draw out the wine's plum, blackberry and earthy mineral tones.
- Mushroom and root vegetable casserole: The wine's polished texture and savoury accents work beautifully with umami-rich vegetables and herbs.
