Wines Ribera del Duero Dominio de Pingus - Flor de Pingus - 2019

Viniou Reviews

The 2019 Flor de Pingus from Dominio de Pingus is a standout red from Spain’s prestigious Ribera del Duero DO, in Castille and León. Crafted mainly from the Tempranillo grape—locally known as Tinto Fino—this cuvée expresses both the power and finesse for which the estate is renowned. Yields are intentionally kept low, with careful hand-harvesting and rigorous selection in the vineyard. Ageing is typically carried out in French oak barrels, adding structure and complexity while letting the fruit shine. The resulting wine balances deep, concentrated black fruit—think blackberry and black cherry—with layers of spice, vanilla, and mineral notes. Already captivating in its youth, the 2019 vintage shows plush tannins and a lively acidity, promising significant ageing potential.

Ribera del Duero has emerged as one of Spain’s emblematic wine regions, largely owing to its high-altitude vineyards situated along the Duero river. The climate combines hot, dry summers with harsh winters, and notable diurnal temperature swings. This stress on the vine leads to concentrated, complex fruit. Soils are typically a mixture of clay, limestone, and sand, each contributing to the structure and mineral backbone of the wines. The region has a long history of viticulture, with monastic influence dating back to the Middle Ages, but it truly rose to international fame over the last few decades, in part thanks to iconic producers like Pingus.

For food pairings, Flor de Pingus deserves dishes of equal character and depth. Slow-cooked lamb shoulder, suckling pig—a node to the region’s cochinillo asado—or mature Manchego cheese would match beautifully. Grilled game, such as partridge or venison, also makes an excellent partner, as would hearty castellano stews featuring legumes and chorizo. The wine’s structure means it will comfortably handle rich, creamy dishes or tomato-based sauces.

Serve at around 16-18°C to allow the wine’s aromatics and texture to express themselves fully. Decanting for at least an hour is recommended to open up its layers and enhance your enjoyment, whether enjoyed now or after a few more years in the cellar.