Pingus 2023 - Peter Sisseck

Pingus 2023 is the latest release of Peter Sisseck’s legendary Ribera del Duero icon – a tiny-production, old-vine Tempranillo that routinely stands among Spain’s most coveted wines. Sourced from just a few hectares of ancient vines, it combines almost Burgundian finesse with the depth and power that have made Pingus a modern classic. With consistently sky‑high critical scores and microscopic yields, this is a collector’s wine that also offers profound drinking pleasure for those lucky enough to open a bottle.

Tasting Notes
In the glass, Pingus 2023 is deeply concentrated and opaque, with a dense, purple-black core and a narrow, vibrant rim that hints at its youth and energy. The nose is intensely perfumed yet refined, showing layers of ripe blackberries, mulberries and dark cherries wrapped in violets, crushed flowers, graphite and subtle wild herbs. Behind the fruit lie finely woven notes of licorice, cocoa nibs, pencil shavings and a whisper of well‑integrated French oak. On the palate, the wine is full-bodied but impeccably balanced, with a striking combination of richness, freshness and precision. The old vines speak through the texture: ultra-fine, chalk-dusted tannins, great mid‑palate depth and a long, elongated finish where black fruit, saline minerality and delicate spice echo for minutes. The whole-cluster component brings lift, aromatic complexity and a gentle, savory edge that keeps the wine from ever feeling heavy. Pingus 2023 is built for the long haul; while it can be approached with a long decant in its youth, its true potential will unfold over 15–30 years in a cool cellar.

Production
Pingus is sourced exclusively from two minute parcels, Barrosso and San Cristóbal, in Ribera del Duero’s high, windswept plateau in Castilla y León. Here, very old Tempranillo vines – many over 65 years of age and planted on poor, well‑drained soils – yield tiny quantities of intensely flavored grapes, naturally balanced by the region’s stark diurnal shifts between hot days and cool nights. Harvesting is entirely manual, with draconian selection both in the vineyard and at the sorting table to ensure only pristine, perfectly ripe bunches are used. In recent vintages, including 2023, Peter Sisseck has incorporated a significant proportion of whole clusters when stems achieve ideal lignification, enhancing aromatic lift and structure. Fermentation takes place in large 2,000‑liter French oak vats, after which the wine is raised in used 228‑liter French barrels that previously held Flor de Pingus, and partially in large casks to moderate oak influence. The élevage extends close to two years, and the wine is bottled without fining or filtration to preserve its purity, texture and terroir expression.

Food & Serving
Pingus 2023 deserves equally noble food on the table. It pairs beautifully with roast or grilled lamb, dry‑aged ribeye, slow-braised beef cheeks, game dishes such as venison or pigeon, and deeply flavored stews like oxtail or rich Iberian pork ragù. On the more refined side, try it with truffle‑scented dishes, roast squab, or mature hard cheeses such as Manchego viejo or aged Comté. Serve at 16–18°C (60–64°F) in large, Bordeaux-style stems to allow the aromatics to unfold fully. In its youth, a long decant of 2–4 hours is highly recommended; for bottles with some age, 1–2 hours is usually sufficient, taking care to decant gently to avoid disturbing sediment.

Producer
Dominio de Pingus was founded in the mid‑1990s by Danish-born winemaker Peter Sisseck, who arrived in Ribera del Duero after formative years in Bordeaux and quickly recognized the extraordinary potential of the region’s old-vine Tempranillo. The very first vintage of Pingus, 1995, became an overnight sensation after receiving near-mythical critical acclaim, instantly placing both Sisseck and his tiny estate among the elite of the wine world. From its base near the Duero River, Dominio de Pingus has helped redefine what Spanish wine can be: profoundly terroir-driven, precision-crafted and world‑class in every sense. Alongside the flagship Pingus, Sisseck produces Flor de Pingus and PSI, wines that have further cemented his reputation for quality at all levels. Regularly garnering some of the highest scores ever awarded to Spanish wines, Dominio de Pingus is now regarded as one of the country’s most influential and visionary producers.

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