Viniou Reviews
Flor de Pingus 2019 from Dominio Pingus in Ribera del Duero is a red wine that encapsulates the power and finesse of one of Spain’s most acclaimed regions. Crafted mostly from the indigenous Tempranillo grape, locally known as Tinto Fino, this cuvée is sourced from biodynamically farmed, low-yielding old vines. The 2019 vintage benefited from a warm growing season with well-timed rains, resulting in grapes of perfect ripeness, great concentration and freshness. Vinification at Dominio Pingus is meticulous, blending traditional methods with modern precision. Fermentation often takes place in small wooden vats before gentle ageing in French oak barrels, allowing the wine’s depth and elegance to shine through.
Ribera del Duero, nestled in the Castille and León region, is defined by its rugged beauty and extreme continental climate. Summers are hot and dry, while winters can be harsh, with notable diurnal temperature shifts that favour slow grape ripening. The region’s soils—predominantly clay and limestone, interspersed with gravel—contribute to the distinctive mineral backbone and structure in the wines. Ribera del Duero boasts a long history of viticulture, but its reputation has soared internationally in the last few decades, driven by the quality-first ethos of pioneering estates like Dominio Pingus.
Flor de Pingus, with its intense nose of dark cherry, ripe blackberry, liquorice and subtle spiced oak, pairs beautifully with robust dishes. Classic Spanish lamb roasted with garlic and herbs is a natural companion, as are manchego cheese, charred Iberian pork, or rich stews such as rabo de toro (oxtail). The wine’s balance of fruit, acidity and well-integrated tannins also suits aged beef or game, while mushroom-based vegetarian dishes showcase its earthy nuances.
For optimum enjoyment, Flor de Pingus 2019 should be served at 16-18°C. Allow it to breathe—decanting for an hour enhances its complexity. This wine has excellent ageing potential, but its youthful energy and generosity are already a delight.
