Dominio de Pingus : PSI 2019
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Marks and reviews
Parker
J. Suckling
J. RobinsonDescription
A charming, elegant and aromatic wine by Dominio de Pingus
The estate
Located in the province of Castilla y León, in the North of Madrid and not far from the prestigious Vega Sicilia estate, Dominio de Pingus is one of the finest Spanish names and has earned an international reputation.
In 1995, the Danish oenologist, Peter Sisseck, founded Dominio de Pingus. Sensing the extraordinary potential of the Ribera del Duero region and driven by the will to produce a fine wine that reflects the expression of its terroir, this renowned oenologist meticulously carried out a selection of old Tinto Fino vines, the local name for the Tempranillo grape variety. The goal being to turn Dominio de Pingus into one of the most famous estates in the world.
Pingus embodies the excellence of the Ribera del Duero region through a beautiful and inimitable range of wines which combine power, finesse and complexity.
The vineyard
The Dominio de Pingus vineyard is managed in a traditional manner, using the low "en vaso" vine method. The production of Dominio de Pingus is confidential, with extremely low yields ranging from 20 hl/ha to only 9 hl/ha, and thus making it one of the most sought-after wines in the world.
The wine
The 2019 PSI is made from a selection of 630 plots of old vines, scattered in the heart of the Ribera del Duero at an altitude of between 850 and 950 metres and resting on clay-limestone soils. Made with all the talent and know-how of the great Danish oenologist, Peter Sisseck, and following in the footsteps of his elders, PSI blends power and elegance all while showcasing an accessible style.
The blend
Tinto Fino (92%)
Grenache (8%).
Pingus' 2019 PSI: Characteristics and tasting tips
The tasting
In line with the 2016 and 2018 vintages, Pingus' PSI 2019 is delicate and will seduce you with its supple tannins, its intense fruity expression and its great finesse.
Food and wine pairing
Pingus PSI 2019 is ideal with red meat, grilled meat and cheeses.
Service
For an optimal tasting experience, serve between 17 and 18°C.