Viniou Reviews
Vega Sicilia's Pintia 2019 from the Toro DO in Castille and León represents a remarkable expression of Spanish red wine. Crafted predominantly from Tinta de Toro, a local variant of Tempranillo, this vintage exemplifies the power and complexity characteristic of the region. The 2019 season offered optimal conditions, with a warm, dry climate producing grapes of excellent concentration and ripeness. The winemaking at Vega Sicilia combines precision with tradition, with careful fermentation, generous maceration, and ageing in a combination of French and American oak barrels. The resulting wine is deep and intense, with rich aromas of ripe black fruit, spicy notes of liquorice and cocoa, and a subtle background of toasted oak. On the palate, it is full-bodied and structured, with firm tannins, harmonious acidity, and a lingering, elegant finish.
The Toro region in Castille and León boasts a long and storied history of viticulture dating back to Roman times. The climate is marked by hot, dry summers and cold winters, with significant diurnal temperature variation that preserves acidity while allowing full phenolic ripeness. The soils are predominantly sandy with gravel and clay subsoils, providing excellent drainage and imparting a bold, mineral depth to the wines. This rugged landscape produces wines noted for their concentration, power, and ability to age gracefully. Toro has gained an international reputation in recent decades, in part thanks to producers like Vega Sicilia who have elevated the region's prestige.
Pintia 2019 is ideally suited to robust culinary pairings. Traditional Castilian dishes, such as roast suckling lamb or slow-cooked oxtail, harmonise beautifully with the wine's structure and depth. It also pairs excellently with grilled beef, game, rich stews, and aged Manchego cheese. For a more contemporary approach, try it alongside spiced Moroccan lamb or a smoky aubergine moussaka.
For optimal appreciation, serve Pintia 2019 at a temperature of 16-18°C, ideally after decanting for at least an hour to allow the wine to open up and fully reveal its layered aromas and flavours. This distinguished wine will continue evolving in bottle, rewarding cellaring for another decade or more.
