Dominio de Pingus Flor de Pingus 2011 Magnum

Flor de Pingus is the more approachable, but still highly serious, expression from one of Spain’s most iconic modern wineries. Sourced from mature Tempranillo vines in Castilla y León, it captures the precision, depth, and mineral drive that have made Dominio de Pingus a benchmark name in premium Spanish wine. In 2011, the wine shows the house style beautifully: powerful, polished, and wonderfully expressive.

Makuprofiili
Flor de Pingus 2011 shows a deep, dark appearance in the glass, with the kind of saturated color you would expect from ripe Tempranillo grown in old-vine vineyards. The nose is layered with plums, violets, wild herbs, and warm spice from the oak, giving the wine both richness and lift. On the palate, it is full-bodied and generous, with ripe black fruit, floral notes, and a distinctive salty, mineral backbone that keeps everything in balance. The tannins are present but well-integrated, adding structure without feeling heavy. While already impressive, this magnum format suggests excellent aging potential, allowing the wine to evolve gracefully over the coming years.

Viininvalmistus
The grapes for Flor de Pingus come from partially leased vineyards near the Barrosso and San Cristóbal parcels, the same area that supplies the flagship Pingus wine. Although these vines are younger than those used for Pingus, they are still around 60 years old, deeply rooted, and naturally suited to the dry conditions of Castilla y León. Peter Sisseck uses a proportion of whole clusters, with fermentation taking place in 2,000-liter oak vats and minimal intervention. The wine is then aged for 14 months in a mix of around 30% new French oak and seasoned French barrels previously used for Flor de Pingus and Pingus, before bottling without fining or filtration.

Ruoka & tarjoilu
This is a rich, structured red that pairs beautifully with grilled lamb, roasted beef, game, braised short ribs, and dishes with wild mushrooms or earthy herbs. It also works well with aged Manchego or other mature hard cheeses. Serve at 16–18°C, and consider decanting for 1–2 hours to let the aromas open and the oak integrate more fully.

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