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Testing the Upper Limits of “the Wow Factor”!

Pingus ‘PSI’ Ribera del Duero Spain 2015

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Pingus ‘PSI’ Ribera del Duero Spain 2015
Vivino Users, (4.1)
"Fabulous now. Will be amazing in a couple of years."
James Suckling
94 / 100
Thomas Stafford, Certified Sommelier
95 / 100

Having created and established Pingus as a new benchmark for excellence in Spanish wine, Peter Sisseck has embarked on a new quest: to produce a wine that captures the soul of Ribera del Duero. And he intends to do so by harnessing the passion of the region’s growers who have, for far too long, lacked the tools, capital and vision to make wine that is truly “theirs.” And thus PSI was born...test the outer bounds of perfection

About the wine

The partners will employ long, gentle macerations to get the most harmonious extraction possible from their grapes. And they are using a relaxed élévage in a mix of large and small oak casks and cement tanks, with virtually no new wood. The early wines are subtle, delicate, and as compelling as anything seen in modern Spain.
Between the time commitment with growers, and the relatively modest prices, it’s clear that Ψ PSI is a true labor of love. It’s an astonishing long-term obligation, but Peter feels this is a way to give back to a region that has given him so much.

Winemaker: Peter Sisseck
Appellation: Ribera del Duero 
- 4.1/5.0, Vivino Users
- 95 pts, Thomas Stafford, Certified Sommelier
- 94 pts, James Suckling
Grapes: 90% Tempranillo / 10% Garnacha
Alcohol: 14.3% 


4.1 ★ Vivino Users 

"Fabulous now. Will be amazing in a couple of years."

94 pts, James Suckling

“This is a fragrant and gritty Pingus with a ton of tannins which give it a lot of depth and length. This wine deserves some patience. It needs two or three years more of bottle age to be at its best, but should keep for some years following."

95 pts, Thomas Stafford, Certified Sommelier

“remarkably dense, rich, concentrated wine with tons of tannin, gobs of glycerin, and an exotic coffee, tobacco, herb, and super-ripe, berry-scented nose and flavors. It has compounding intensity and richness.”

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