Dominio de Pingus Flor de Pingus 2013 Magnum

Flor de Pingus 2013 Magnum is one of Ribera del Duero’s most celebrated Tempranillo expressions, offering the intensity and finesse that have made Peter Sisseck a global reference point in Spanish wine. Sourced from old-vine parcels around La Horra and crafted with meticulous, low-intervention winemaking, it delivers exceptional depth, freshness, and value compared with its legendary sibling, Pingus.

Tasting Notes
In the glass, the wine shows a deep ruby core with a polished, vibrant edge. The nose is open and expressive, layering black cherry, blackberry, plum, violets, smoked nuances, roasted notes, wild herbs, and warm spice from the oak. The palate is full-bodied and generous, yet shaped by a striking underlying freshness and a salty, mineral line that keeps the wine lifted. Fine tannins sit quietly in the background, while the fruit and oak are already well integrated, suggesting a wine that can be enjoyed now with air but will also develop nicely over the next several years.

Production
Flor de Pingus is made from Tempranillo grown in estate and carefully controlled vineyards near Barrosso and San Cristóbal in La Horra, Castilla y León, on old vines with deep roots and naturally low yields. The parcels benefit from the region’s continental climate and mineral-rich soils, helping preserve freshness and concentration even in a warm vintage. The grapes are hand-selected with extreme care, with some whole clusters included in the fermentation. Vinification takes place in small 2,000-liter oak vats with spontaneous fermentation, followed by 14 months of aging in French oak, including a portion of new barrels and used Pingus/Flor barrels. The wine is bottled without clarification or filtration to preserve texture and purity.

Food & Serving
This is a versatile match for richly flavored dishes such as roast lamb, grilled beef, venison, braised short ribs, or Iberian pork. It also pairs beautifully with mature Manchego, mushroom-based dishes, and slow-cooked Mediterranean cuisine. Serve at 16–18°C, and decanting for 1–2 hours is recommended to allow the oak and aromatics to fully integrate.

Producer
Dominio de Pingus was founded in 1995 by Danish winemaker Peter Sisseck, and it quickly became one of Spain’s most iconic wine projects after receiving extraordinary early acclaim from Robert Parker. The estate is now internationally recognized for its uncompromising focus on old vines, low yields, hand selection, and terroir-driven Tempranillo from Ribera del Duero. Alongside Pingus, the domaine produces PSI, Flor de Pingus, and Amelia, each reflecting Sisseck’s pursuit of precision, authenticity, and world-class quality.

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