For readers not fortunate enough to latch onto Dominico de Pingus, there is Flor de Pingus, made in far more abundant quantities. Both the 1995 and 1996 are outstanding wines. The 1996 Fleur de Pingus exhibits more structure, grip, and spice than the 1995, as well as intensely-concentrated fruit, full body, and outstanding purity and harmony. Bravo to proprietor Peter Sisseck for these extraordinary Spanish wines! In issue #106 (8-31-96) I broke the story about the extraordinary Dominico de Pingus produced by the young Danish winemaker, Peter Sisseck (Pingus is Danish slang for Peter, as well as the name of a well-known European cartoon). I tasted the 1995 Dominico de Pingus immediately before bottling (it will not be filtered), and it is an extraordinary wine. Sadly, only 325 cases were produced, and only 350 cases in 1996. Made from 60+ year old Tempranillo vines planted in the heart of Ribera del Duero, these wines are produced from yields of under 1/2 ton of fruit per acre, or about 1.1 pounds of fruit per vine. Malolactic fermentation is done in new oak, and the wine is then aged in 100% new oak casks, with the white wine technique of batonage (lees stirring) utilized. Batonage is rarely used for red wine. The wines reviewed in this segment, tasted in September, 1997, are spectacular. Importer: a Jeffrey Davies Signature Selection, West Nyack, NY; tel. (845) 353-8767

Muscular and rich. This big red is jammy, with plum, cassis, chocolate and licorice flavors that coat the palate and enrobe the underlying tannins. Powerful and thick, it's not graceful now but certainly impressive. Best from 2001 through 2007.??–TM??Region: Spain / Ribera del Duero Select to Add