2003 Pingus
$1,000 (2021)
Spain
Ribera Del Duero
Castilla Y León
Red
Tempranillo (2021 vintage)
00
2003
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2021
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Peter Sisseck, a legend in Ribera del Duero, has established and maintained a reputation for precision and excellence since he first came to this corner of Spain in 1992. Trained in Bordeaux, Sisseck elevated Ribera to World Class status with the first vintages of Pingus in 1995 and 1996. In 2003, Sisseck introduced the house's second label, Flor de Pingus. By 2005, a warm vintage, he had recalibrated his Tempranillo, adopting a gentler approach and larger, used barrels for aging. "We changed everything so we could keep doing the same thing," he says as we tour the barrel room. For Pingus, Sisseck harvests old vineyards in La Horra and nearby plots, crafting an austere version of a Ribera red enhanced by the limestone soils to produce a reserved but nuanced character. For the Flor de Pingus, he uses old vines from Soria, creating a richer profile with polished tannins but just as much complexity. Sisseck's meticulous approach is a beacon of Ribera del Duero excellence.
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2017
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Peter Sisseck’s influence on Ribera del Duero’s worldwide reputation cannot be overstated. His Pingus is now considered to be one of Spain’s and the world’s greatest red wines, with a price to match. It’s always a pleasure, not to mention a rare occurrence, to be able to drink Pingus, but the good news is that his two other bottlings, Flor de Pingus and PSI, which he makes from purchased grapes, are more readily available and, in the context of the region’s best wines, real values. Flor de Pingus has been steadily increasing in reputation and demand, and while it isn’t cheap, compared to wines of similar quality from the great winegrowing regions of the world, it delivers solid value. As for the PSI, it’s simply an outstanding example of Ribera del Duero for a very fair price. Plus, readers will be able find it fairly easily. Sisseck has been dialing the oak treatment way back for all of his wines over the last decade, and current releases show more finesse and precision than those of 25 years ago, when he set up this bodega.
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2016
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Peter Sisseck’s influence on Ribera del Duero’s worldwide reputation cannot be overstated. His Pingus is now considered to be one of Spain’s and the world’s greatest red wines, with a price to match. It’s always a pleasure, not to mention a rare occurrence, to be able to drink Pingus, but the good news is that his two other bottlings, Flor de Pingus and PSI, which he makes from purchased grapes, are more readily available and, in the context of the region’s best wines, real values. Flor de Pingus has been steadily increasing in reputation and demand, and while it isn’t cheap, compared to wines of similar quality from the great winegrowing regions of the world, it delivers solid value. As for the PSI, it’s simply an outstanding example of Ribera del Duero for a very fair price. Plus, readers will be able find it fairly easily. Sisseck has been dialing the oak treatment way back for all of his wines over the last decade, and current releases show more finesse and precision than those of 25 years ago, when he set up this bodega.
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2015
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Peter Sisseck’s influence on Ribera del Duero’s worldwide reputation cannot be overstated. His Pingus is now considered to be one of Spain’s and the world’s greatest red wines, with a price to match. It’s always a pleasure, not to mention a rare occurrence, to be able to drink Pingus, but the good news is that his two other bottlings, Flor de Pingus and PSI, which he makes from purchased grapes, are more readily available and, in the context of the region’s best wines, real values. Flor de Pingus has been steadily increasing in reputation and demand, and while it isn’t cheap, compared to wines of similar quality from the great winegrowing regions of the world, it delivers solid value. As for the PSI, it’s simply an outstanding example of Ribera del Duero for a very fair price. Plus, readers will be able find it fairly easily. Sisseck has been dialing the oak treatment way back for all of his wines over the last decade, and current releases show more finesse and precision than those of 25 years ago, when he set up this bodega.
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2014
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1998
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1998
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Peter Sisseck came to Ribera del Duero by way of Bordeaux in 1990 (his uncle Peter Vinding Diers made a career as a winemaker in the Bordeaux region) to make wine for Hacienda Monasterio. But the early years there were difficult (please refer to page 17), and even after the excellent 1994 vintage Sisseck had little to show for his time and effort there. Then his buddy Jean-Luc Thunevin of Chateau Valandraud gave him a piece of advice: make a name for yourself in the region real soon, or quit. The result was Pingus, a wine made from four parcels of low-yielding old vines that has quickly become one of a handful of internationally sought collectibles from Spain, due to its high quality and scarcity. Sisseck objective from the outset was to make "an unmistakably Spanish, terroir-driven wine . . . a garage wine."x000D x000D x000D x000D I tasted the various components of the highly promising '98 from barrel in Sisseck's tiny cellar in the village of Quintanilla de Onesimo, as well as the previous three vintages of this wine. A couple months earlier, Sisseck had shown me the same four vintages in New York. Pingus is 100% tempranillo. Sisseck retained 30% of the stems for the '95, but has destemmed completely since then. Fermentation takes place in stainless steel (except for the '97, which was done in an upright wood fermenter), after which the wine is racked into Darnajou barrels, the same barrels used to make such Bordeaux superstars as L'Eglise-Clinet and Petrus. Racking is kept to a minimum: generally in March, again before the next harvest, and a third time a month before the bottling, which takes place the second June or July.x000D x000D x000D x000D x000D Pingus is a hugely rich, sexy wine with relatively low acidity, substantial alcohol and very high levels of ripe tannins. While tannin readings were elevated in '96, says Sisseck, they were nearly off the charts in 1995-in fact, measurably identical to the tannin levels of the 1975 La Mission Haut Brion, according to Sisseck. "I've largely substituted tannins for acids for the aging of the wine," explains Sisseck. "And I've filled up [buffered] the tannins with high pH and alcohol." While it is too soon to know how these wines will age, the '95 and '96 are developing at a snail's pace. Incidentally, Sisseck has 26 barrels of '98, but will probably ultimately leave 7 or 8 of them out of the grand vin
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1997
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Peter Sisseck came to Ribera del Duero by way of Bordeaux in 1990 (his uncle Peter Vinding Diers made a career as a winemaker in the Bordeaux region) to make wine for Hacienda Monasterio. But the early years there were difficult (please refer to page 17), and even after the excellent 1994 vintage Sisseck had little to show for his time and effort there. Then his buddy Jean-Luc Thunevin of Chateau Valandraud gave him a piece of advice: make a name for yourself in the region real soon, or quit. The result was Pingus, a wine made from four parcels of low-yielding old vines that has quickly become one of a handful of internationally sought collectibles from Spain, due to its high quality and scarcity. Sisseck objective from the outset was to make "an unmistakably Spanish, terroir-driven wine . . . a garage wine."x000D x000D x000D x000D I tasted the various components of the highly promising '98 from barrel in Sisseck's tiny cellar in the village of Quintanilla de Onesimo, as well as the previous three vintages of this wine. A couple months earlier, Sisseck had shown me the same four vintages in New York. Pingus is 100% tempranillo. Sisseck retained 30% of the stems for the '95, but has destemmed completely since then. Fermentation takes place in stainless steel (except for the '97, which was done in an upright wood fermenter), after which the wine is racked into Darnajou barrels, the same barrels used to make such Bordeaux superstars as L'Eglise-Clinet and Petrus. Racking is kept to a minimum: generally in March, again before the next harvest, and a third time a month before the bottling, which takes place the second June or July.x000D x000D x000D x000D x000D Pingus is a hugely rich, sexy wine with relatively low acidity, substantial alcohol and very high levels of ripe tannins. While tannin readings were elevated in '96, says Sisseck, they were nearly off the charts in 1995-in fact, measurably identical to the tannin levels of the 1975 La Mission Haut Brion, according to Sisseck. "I've largely substituted tannins for acids for the aging of the wine," explains Sisseck. "And I've filled up [buffered] the tannins with high pH and alcohol." While it is too soon to know how these wines will age, the '95 and '96 are developing at a snail's pace. Incidentally, Sisseck has 26 barrels of '98, but will probably ultimately leave 7 or 8 of them out of the grand vin
00
1996
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Peter Sisseck came to Ribera del Duero by way of Bordeaux in 1990 (his uncle Peter Vinding Diers made a career as a winemaker in the Bordeaux region) to make wine for Hacienda Monasterio. But the early years there were difficult (please refer to page 17), and even after the excellent 1994 vintage Sisseck had little to show for his time and effort there. Then his buddy Jean-Luc Thunevin of Chateau Valandraud gave him a piece of advice: make a name for yourself in the region real soon, or quit. The result was Pingus, a wine made from four parcels of low-yielding old vines that has quickly become one of a handful of internationally sought collectibles from Spain, due to its high quality and scarcity. Sisseck objective from the outset was to make "an unmistakably Spanish, terroir-driven wine . . . a garage wine."x000D x000D x000D x000D I tasted the various components of the highly promising '98 from barrel in Sisseck's tiny cellar in the village of Quintanilla de Onesimo, as well as the previous three vintages of this wine. A couple months earlier, Sisseck had shown me the same four vintages in New York. Pingus is 100% tempranillo. Sisseck retained 30% of the stems for the '95, but has destemmed completely since then. Fermentation takes place in stainless steel (except for the '97, which was done in an upright wood fermenter), after which the wine is racked into Darnajou barrels, the same barrels used to make such Bordeaux superstars as L'Eglise-Clinet and Petrus. Racking is kept to a minimum: generally in March, again before the next harvest, and a third time a month before the bottling, which takes place the second June or July.x000D x000D x000D x000D x000D Pingus is a hugely rich, sexy wine with relatively low acidity, substantial alcohol and very high levels of ripe tannins. While tannin readings were elevated in '96, says Sisseck, they were nearly off the charts in 1995-in fact, measurably identical to the tannin levels of the 1975 La Mission Haut Brion, according to Sisseck. "I've largely substituted tannins for acids for the aging of the wine," explains Sisseck. "And I've filled up [buffered] the tannins with high pH and alcohol." While it is too soon to know how these wines will age, the '95 and '96 are developing at a snail's pace. Incidentally, Sisseck has 26 barrels of '98, but will probably ultimately leave 7 or 8 of them out of the grand vin
00
1995
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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Integer vitae aliquam odio. Aliquam purus diam, tempor et consectetur vitae, eleifend ac quam. Proin nec mauris ac odio iaculis semper. Integer posuere pharetra aliquet. Nullam tincidunt sagittis est in maximus. Donec sem orci, vulputate ac quam non, consectetur fermentum diam. In dignissim magna id orci dignissim convallis. Integer sit amet placerat dui. Aliquam pharetra ornare nulla at vulputate. Sed dictum, mi eget fringilla lacinia, nisl tortor condimentum mi, vitae ultrices quam diam ac neque. Donec hendrerit vulputate felis, fringilla varius massa.
- By Author Name on Month Date, Year
Peter Sisseck came to Ribera del Duero by way of Bordeaux in 1990 (his uncle Peter Vinding Diers made a career as a winemaker in the Bordeaux region) to make wine for Hacienda Monasterio. But the early years there were difficult (please refer to page 17), and even after the excellent 1994 vintage Sisseck had little to show for his time and effort there. Then his buddy Jean-Luc Thunevin of Chateau Valandraud gave him a piece of advice: make a name for yourself in the region real soon, or quit. The result was Pingus, a wine made from four parcels of low-yielding old vines that has quickly become one of a handful of internationally sought collectibles from Spain, due to its high quality and scarcity. Sisseck objective from the outset was to make "an unmistakably Spanish, terroir-driven wine . . . a garage wine."x000D x000D x000D x000D I tasted the various components of the highly promising '98 from barrel in Sisseck's tiny cellar in the village of Quintanilla de Onesimo, as well as the previous three vintages of this wine. A couple months earlier, Sisseck had shown me the same four vintages in New York. Pingus is 100% tempranillo. Sisseck retained 30% of the stems for the '95, but has destemmed completely since then. Fermentation takes place in stainless steel (except for the '97, which was done in an upright wood fermenter), after which the wine is racked into Darnajou barrels, the same barrels used to make such Bordeaux superstars as L'Eglise-Clinet and Petrus. Racking is kept to a minimum: generally in March, again before the next harvest, and a third time a month before the bottling, which takes place the second June or July.x000D x000D x000D x000D x000D Pingus is a hugely rich, sexy wine with relatively low acidity, substantial alcohol and very high levels of ripe tannins. While tannin readings were elevated in '96, says Sisseck, they were nearly off the charts in 1995-in fact, measurably identical to the tannin levels of the 1975 La Mission Haut Brion, according to Sisseck. "I've largely substituted tannins for acids for the aging of the wine," explains Sisseck. "And I've filled up [buffered] the tannins with high pH and alcohol." While it is too soon to know how these wines will age, the '95 and '96 are developing at a snail's pace. Incidentally, Sisseck has 26 barrels of '98, but will probably ultimately leave 7 or 8 of them out of the grand vin
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