Dominio de Pingus Flor de Pingus 2005 Magnum

Flor de Pingus 2005 Magnum is one of the standout value wines from Dominio de Pingus, offering much of the depth and personality of the flagship cuvée at a more accessible level. Made from Tempranillo sourced from older vines near the prized Barrosso and San Cristóbal parcels in Castilla León, it combines concentration, finesse, and a distinctly mineral edge. In magnum format, the wine has the added advantage of slower, more graceful maturation, making it especially appealing for collectors and serious Rioja lovers alike.

Makuprofiili
The wine shows impressive richness without losing freshness, with a deep, polished color and a vibrant core of ripe fruit. Aromatically, it opens with plums, violets, wild herbs, and warm spice from the oak, alongside a subtle earthy, saline nuance that gives the bouquet extra complexity. On the palate, Flor de Pingus 2005 is powerful and full-bodied, yet never heavy. Layers of dark fruit, floral notes, and sweet spice are supported by a fresh, mineral backbone, while the tannins remain finely woven and relatively discreet. The wine has the structure to age beautifully, and the magnum format should extend its evolution even further over the coming years.

Viininvalmistus
The fruit comes from partially leased vineyards close to the Barrosso and San Cristóbal plots that also supply the flagship Pingus wine. Although these vines are younger than those used for Pingus, they are still around 60 years old, with deep-rooted plants that contribute both mineral intensity and resilience in the dry summer climate of Castilla León. Peter Sisseck vinifies the grapes with a proportion of whole clusters, using lightly crushed fruit fermented in 2,000-liter oak casks with a largely natural approach. The wine is then matured for 14 months in a combination of about 30% new French oak and seasoned barrels previously used for Flor and Pingus, before being bottled without fining or filtration.

Ruoka & tarjoilu
This is a wine that calls for equally characterful food, such as roast lamb, grilled ribeye, braised beef, game, or rich mushroom dishes. It also works well with aged Manchego and other firm, nutty cheeses. Serve at around 16–18°C, and decant for at least one to two hours if drinking young, especially to allow the oak, fruit, and tannins to open fully.

Tuottaja
Dominio de Pingus was founded by Danish winemaker Peter Sisseck and quickly earned a legendary reputation for producing some of Spain’s most sought-after wines. Based in Castilla León, the estate has become a benchmark for modern Tempranillo, combining low-intervention winemaking with exceptional vineyard sourcing. The wines are widely admired for their purity, concentration, and balance, and Pingus in particular has achieved cult status among collectors worldwide.

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