Flor de Pingus 2021 Peter Sisseck Magnum

Flor de Pingus 2021 Magnum is the more approachable sibling of the iconic Pingus, crafted by the renowned Danish enologist Peter Sisseck at Dominio de Pingus in Castilla y León. Made from old-vine Tempranillo (locally known as Tinto Fino), it offers the depth and precision of a grand wine, with a vibrant, seductive fruit profile that is already a pleasure in its youth. In magnum format, this 2021 release gains additional aging potential and complexity, making it ideal for collectors, special occasions, and serious Ribera del Duero enthusiasts.

Tasting Notes
In the glass, Flor de Pingus 2021 presents a deep, opaque ruby core with vivid purple highlights at the rim, a sign of both concentration and youthful energy. The nose is intensely perfumed, with layers of ripe blackberries, dark cherries, and plums intertwined with violets, graphite, and subtle hints of cocoa, sweet spice, and fine cedar from its élevage in high-quality oak. On the palate, the wine is full-bodied yet remarkably refined, with a silky, polished texture and finely grained tannins. Dense black fruit is lifted by fresh acidity, giving the wine both richness and precision. Notes of blackcurrant, blueberry compote, licorice, and warm stones unfold, followed by nuances of tobacco leaf and spice on a long, persistent finish. The 2021 vintage in Castilla y León shows a beautiful balance of ripeness and freshness, and in magnum format, this Flor de Pingus has excellent aging potential—easily 12–18 years from the vintage, developing more savory, truffle, and leather notes over time while retaining its core of dark fruit and elegance.

Production
Flor de Pingus is sourced primarily from old, low-yielding Tempranillo vines in carefully selected parcels within Ribera del Duero, in Castilla y León. These vineyards sit on a mosaic of clay, limestone, and sand at altitude, providing excellent drainage, natural concentration, and a marked diurnal temperature range that preserves acidity and aromatic detail. Peter Sisseck and his team farm the vineyards organically and biodynamically, with a strong focus on soil health and manual work in the vines. Harvest is done by hand, with rigorous selection of bunches both in the vineyard and at the winery. The grapes are gently destemmed and fermented in small tanks using native yeasts, allowing each plot to express its individual character. The wine is then aged in quality French oak barrels (a mix of new and second-use) for an extended period, with careful racking and minimal intervention, before bottling—here in the magnum format, which promotes slower, more harmonious evolution.

Food & Serving
Flor de Pingus 2021 Magnum is a superb partner for richly flavored dishes such as charcoal-grilled lamb chops, slow-braised beef cheeks, Iberico pork, or roast duck with dark fruit sauces. It also pairs beautifully with aged Manchego, hard sheep’s cheeses, truffle-infused dishes, and mushroom-based stews that echo its earthy undertones. Serve at 16–18°C (60–65°F) to highlight its aromatic complexity and textural finesse. In magnum, this young vintage will benefit from 1–2 hours in a decanter to fully open up, especially if enjoyed within the first few years, but older bottles (with a decade or more of age) should be decanted more gently, mainly to remove sediment.

Producer
Dominio de Pingus was founded in the mid-1990s by Danish winemaker Peter Sisseck and quickly became one of Spain’s most revered estates, helping to redefine the global reputation of Ribera del Duero. The original Pingus bottling achieved near-mythical status from its very first vintage due to its tiny production, old-vine concentration, and artisanal, terroir-focused approach. Flor de Pingus was conceived as a distinct wine in its own right, showcasing the same meticulous viticulture and sensitive cellar work but with a more immediate, generous expression of Tinto Fino. Today, Dominio de Pingus is widely regarded as a benchmark for modern Spanish fine wine, pioneering biodynamic farming in the region and consistently producing some of the most sought-after Tempranillos in the world.

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