Dominio de Pingus - Pingus 2017

Falstaff: "Kräftige, aber überaus elegante Nase mit Noten von Schwarzkirsche, Himbeere und konfierten dunklen Waldbeeren. Dazu edle ätherische Anklänge und florale Nuancen. Am Gaumen saftige elegante Säure, dunkle Frucht und weihnachtliche Gewürze. Kompaktes Tannin und langes, mineralisch-salzig anmutendes Finale."

James Suckling: "The brightness and intensity here is fantastic with density and firmness that is most impressive. Squared-off tannins give this classicism and beauty. Full body. Extremely long and powerful. One to watch."

The Wine Advocate: "I also tasted the 2017 Pingus, which had a tough competition with the bottled 2016 and a barrel sample of the 2018 (and the fermenting 2019, but that doesn't really count). 2017 was a weird vintage for the zone, as the year was marked by one spring frost that decimated the crop and completely changed the balance of the year. In 2007, they put a windmill in one of the plots, and although the plot was not able to escape the frost, it was not as acute as it was in the Flor de Pingus vineyards, where they lost up to 40% of the crop. At the Pingus vineyards, they lost some 25% of the grapes. They started the élevage in used barriques, where they wine matured for 12 months, and then moved the wine to larger barrels so they could extend the aging. There are alternate sensations of ripeness and herbal aromas. You can see a little bit of the tannic style of a concentrated year (1995, 2004, 2014), which is very different from fluid years like 2016 or 1996, with a rustic Ribera character. They saved the vintage with their knowledge of their vineyards, whereas in the past, a vintage like this could have been a disaster. Sometimes wines like this can have an unexpected development in bottle... 5,700 bottles were filled in July 2019."

Jancis Robinson: "Certified organic. Blackish crimson with some evolution at the rim. Much more open and evolved on the nose than the Flor de Pingus 2014! This is a flamboyant performer, rich in detail. Limpid, smooth fruit on palate entry and then very savoury (as opposed to sweet) on the palate before a tight tannic corset on the end. Decant! And serve with grilled meat … This is almost like a Ribera liqueur. It should go on and on in the bottle, though doubtless many a bottle has already been served in Madrid’s restaurants. Tight and firm with so much more to give …"