Pingus Ribera del Duero 2021

100 points Luis Gutiérrez (Wine Advocate): "Sisseck believes the texture of the 2021 Pingus is the finest he has achieved since the beginning and something that the Tempranillo does very well. There is a chalky feeling, which is not surprising, because the mother rock is pure limestone—even if some plots (Barroso) have more clay on top, deeper down is hard limestone and some sandstone. There is a sense of harmony and purity that I see in most of the 2021s. There's more depth, more concentration and more tannin here, and it's a wine for the very long haul; it's very, very young, but it's super harmonious and balanced. There's energy, clout and power but with great finesse. They have learned to control the extraction, and all of the grapes fermented with indigenous yeasts (each plot ferments on its own, there's no pied de cuve or anything); they are very careful to decide the moment they press, tasting a lot with a lot of precision, getting samples and sitting down to taste every day after the wine has fermented dry. He fermented the wine with some 30% of the clusters, which are selected at the sorting table when they see a perfect bunch. When they have full clusters, they have to do a delicate pigeage (not the case in 2022, but he used some in 2023). This is a super elegant and powerful Pingus that should age for a very, very long time in bottle. It very much follows the style of the years I like the most: 1996, 2016 and 2018. 7,974 bottles were filled in June 2023. Drink: 2025-2045. (6/13/24)"

100 points/'Podium Award,' Peñín Guide to Spanish Wine: "(tinto fino). Exuberant, full of life. Colour bright cherry. Nose: complex, expressive, spicy, mineral, red berry notes, ripe fruit, creamy oak. Palate: elegant, full-bodied, long, great length, round, soft tannins... Pingus is the most exclusive and coveted wine in Ribera del Duero... Pingus 2021 is a multi-layered wine, in Peter Sisseck's words: 'it is the most balanced wine since the start of the winemaking process in the last 5 years'. The first attack is subtle and surprisingly fruity, making us enjoy the pure aromas of a fine red wine with all its varietal traits. Of course, it does not stop there, the fruit gives way to a fine encounter with its ageing, which is always done in used barrels and casks of different sizes so that the subtle notes of wood are perfectly blended. Such is its finesse that you must be attentive to find them, because everything about it is refinement and elegance. The soil is appreciated through mineral nuances that are noticeably chalky. What is more, the wine combines a kind of mineral subtelty with the strength and liveliness of the soil, as if it were an exhibition of Ribera del Duero wine in its broadest sense. The palate is where one understands the significance of this wine, from the silky texture to the fine but present tannin. Those who have the opportunity and the possibility to taste it will realise the overwhelming presence it possesses. It is a fine mural of the Ribera landscape drawn by a sensitive perfectionist. The best 'young' red wine of our country. (2024)"

100 points James Suckling: "Violets, flint, graphite, dark chocolate, ink pot, and hints of herbs such as tarragon. Black truffles. Tar and hints of sandalwood. Black tea. Medium-bodied with very linear tannins that are tight and polished with fine silky texture. It’s endless and seamless. Profound and deep. Super structure and balance. This needs six or eight years of bottle age at least. Try after 2032. (11/15/23)"

98 points Tim Atkin, MW: "(14.5%). The latest in a series of brilliant releases from Peter Sisseck, this world-famous wine uses grapes from two old-vine plots in La Horra - Barroso (three hectares) and San Cristóbal (one hectare) - located between 800 and 837 metres. Engagingly elegant and refined, this has plenty of underlying concentration, ethereal aromas of violet and aromatic spices, palate-coating texture, plum and black cherry fruit and a chalky freshness on the finish. 2026-40. (2023)"