Embrace the pinnacle of Spanish winemaking with the 2016 Dominio de Pingus 'Pingus', a wine that captures the soul of Ribera del Duero through its extraordinary Tempranillo grapes.
Key Features:
- 🍇 Vintage: 2016
- 🏞️ Origin: Ribera del Duero, Spain
- 🍇 Grape Variety: Tempranillo
- 🍷 Flavor Profile: The 2016 Pingus is a masterclass in balance and intensity, offering a rich palette of aromas, including ripe black fruits, licorice, and lavender, with an underlying layer of earthiness and minerality. The palate is full-bodied and powerful, yet with a finesse that leads to a silky, persistent finish. Oak aging imparts elegant notes of vanilla and spice, enhancing the wine's complexity without overshadowing the pure expression of fruit.
- 🌍 Biodynamic Viticulture: Dominio de Pingus is a pioneer in biodynamic practices in Spain, emphasizing a deep respect for nature and sustainable interaction with the vineyard ecosystem. This approach ensures the health and vitality of the vines, producing grapes of exceptional quality and terroir expression.
- 🍇 Exceptional Winemaking: Under the guidance of Peter Sisseck, Pingus employs meticulous winemaking techniques, including selective hand harvesting, minimal intervention, and fermentation in wooden vats. The wine is then aged in French oak barrels, carefully chosen to complement the character of the Tempranillo grapes, resulting in a wine of unparalleled depth and character.
- 🍷 Aging Potential: The 2016 vintage of Pingus possesses remarkable aging potential. Its structure, acidity, and tannic backbone suggest that it will continue to evolve and gain complexity over the next few decades, making it a prized addition to any collector's cellar.
- 🍽️ Food Pairing: The robust nature of Pingus makes it an excellent companion to hearty dishes such as lamb, beef, game, and mature cheeses. Its complexity and depth also allow for pairing with sophisticated culinary creations, enhancing the dining experience.
- 🍷 Serving Suggestions: To fully appreciate the nuances of the 2016 Pingus, decanting is recommended. Serve at a temperature of 16-18°C (60-64°F) to best showcase its aromatic profile and palate complexity.
