Flor de Pingus 2023 Peter Sisseck Magnum

Flor de Pingus 2023 Magnum is the coveted second wine of Dominio de Pingus, crafted by Danish-born winemaker Peter Sisseck, one of the true cult figures of Spanish wine. Made entirely from old-vine Tempranillo in Ribera del Duero, this large-format bottle captures the estate’s trademark depth and precision in a more approachable, early-drinking style. In magnum, the wine gains extra grace and longevity, making it ideal for the cellar as well as the dinner table.

Tasting Notes
In the glass, Flor de Pingus 2023 shows a deep, vibrant purple-ruby hue, dense at the core with youthful, inky reflections toward the rim. The nose is generous yet refined, opening with ripe blackberries, dark cherries and plum compote, layered with violet, graphite, sweet spice and a subtle frame of fine French oak—think cocoa nibs, vanilla pod and a touch of toasted cedar. On the palate, this is full-bodied but wonderfully poised, with a velvety texture and ripe, polished tannins. Waves of black fruit, wild herbs and licorice are lifted by a fresh, mineral backbone, giving the wine both power and clarity. The finish is long, juicy and precise, with lingering notes of spice and dark chocolate. In magnum, the 2023 has excellent aging potential: enjoyable from release with a decant, but capable of evolving gracefully for 10–15 years, gaining complexity and silkiness with time.

Production
Flor de Pingus is sourced from 100% Tempranillo vines around 40–60 years old, planted on the high plateau of Ribera del Duero in Castilla y León, near the Duero River. This elevated, continental terroir—marked by poor, well-drained soils, hot days and cool nights—naturally restricts yields and concentrates flavor. The grapes are hand-harvested in small batches to ensure only perfectly ripe, healthy fruit reaches the cellar. Vinification follows Sisseck’s philosophy of minimal intervention: careful sorting, gentle extraction and fermentation designed to preserve purity and terroir expression. The wine is then aged for about 14 months in French oak barriques, largely barrels previously used for Pingus, with a proportion of new oak to add structure and complexity without overwhelming the fruit.

Food & Serving
Flor de Pingus 2023 Magnum is a natural partner for richly flavored dishes: think grilled or roasted lamb, aged ribeye, Iberico pork, game birds, slow-braised beef cheeks, or hearty stews with mushrooms and root vegetables. It also shines alongside mature Manchego, hard sheep’s cheeses and truffle dishes. Serve at 16–18°C. In magnum format, decanting is strongly recommended—give it 1–2 hours in a carafe before serving in large Bordeaux-style glasses to allow the aromatics and texture to fully unfold.

Producer
Dominio de Pingus was founded by Danish winemaker Peter Sisseck, who arrived in Spain in the early 1990s and quickly redefined what was possible in Ribera del Duero. Since the legendary first vintage of Pingus in 1995, the estate has achieved near-mythical status, regularly earning some of the highest critical scores in Spain and cementing its place among the world’s great wines. Working with very old Tempranillo vines and a meticulous, low-intervention approach, Sisseck focuses on expressing the character of his exceptional vineyards with precision and finesse. Flor de Pingus, created from adjacent old-vine parcels, has become one of the region’s benchmark wines in its own right, admired globally for its combination of intensity, elegance and consistency year after year.

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