Wines Toro Bodega Pintia - Vega Pintia - 2016

Viniou Reviews

The 2016 Pintia from Bodega Pintia, under the Toro Denomination of Origin in Castilla y León, stands as a superb expression of the region’s robust winemaking tradition. Crafted predominantly from the local Tinta de Toro grape, a particularly hardy clone of Tempranillo, this cuvée showcases impressive concentration and structure. The 2016 vintage in Toro benefited from warm, dry conditions, allowing for optimal ripening and resulting in generous, powerful wines. The winemaking at Pintia involves careful selection of grapes, fermentation in oak and stainless steel, and extended maturation in French and American oak barrels, contributing to both refined tannins and complex flavours. Expect a deep garnet colour, aromas of ripe blackberries and plums, with notes of cocoa, liquorice, toasted spices, and a trace of earthy minerality. On the palate, it is full-bodied, with ripe yet firm tannins, vibrant acidity, and a lingering, juicy finish.

Toro is a historic wine region situated along the banks of the river Duero, west of Ribera del Duero. Its vineyard history stretches back to Roman times, and wines from Toro were even shipped overseas during the Age of Discovery. The climate is marked by hot summers and cold winters, with significant temperature swings between day and night—ideal for preserving acidity in the grapes and developing deep flavour complexity. The soils are predominantly sandy and pebbly with some clay, allowing for good drainage and encouraging vine resilience, which further concentrates the resulting berries.

This bold, expressive Toro red is a natural partner for hearty Spanish fare. Local specialities such as roast suckling lamb, slow-cooked ox cheek, or chorizo stew underscore its depth and tannins. It also pairs beautifully with mature Manchego cheese, grilled ribeye steak, wild mushroom dishes, or game meats like venison. For a more international pairing, consider braised short ribs or richly sauced duck.

For optimal enjoyment, decant this wine for at least an hour to allow its aromatic complexity to flourish. Serve at 16-18°C to best highlight both its power and finesse. This vintage shows great promise for cellaring, should you choose to let it evolve further in your collection.