Flor de Pingus 2023 Magnum i trækasse

Guia Peñin

Robert Parker

The 2023 Flor de Pingus spent eight months in oak barrels, and this year they introduced six 2,000-liter oak vats for the élevage of part of the wine, which represents around 15% of the volume. It matured in the oak vats for 12 months (the élevage was a little shorter in 2023 for all the wines). Peter considers this his most personal project because he had the chance to select the vineyards. In the Pingus wine, the place is very strong, so he doesn't have to do much. But Flor had an evolution: the massal selection is aromatic and pretty and chosen to make a more expressive wine, and adding Garnacha made it quite unique. For him, 2023 is a good interpretation of the year in La Horra, with purity, good definition and notes of cherries; it's elegant and not heavy. It has the texture of Tempranillo, keeping the elegance. It was a very dry year, and despite the extreme year, the way they work in the vineyard—organically and biodynamically—keeps the wine fresh; the tannins are not harsh, and it's juicy and has a clean, fresh and long finish. They avoided the risk of too much concentration in 2023. It's a wine of tension. They produced 92,000 bottles. It was bottled in May 2025.

Vinous

The 2023 Flor de Pingus is made from over 20 hectares of old Tinta del País vines and 15 hectares of Garnacha in Ribera del Duero. It was aged in 10–15% new oak. Violets, fresh plum and a delicate touch of oak open on the nose. Fine-grained reactive tannins define the texture. A red with charming nuances and evolving character.

Tim Atkin

Peter Sisseck admits that he was worried about the 2023 vintage in La Horra, but is very happy with the finished wine. Combining grapes from five parcels - Barroso, El Castillo, El Pino, Fuentenarro and Fuentes - totalling 49 hectares, Flor is what he calls "our village wine", showing impressive finesse in a hot growing season, succulent tannins, flavours of blackberry, red cherry and ginger spice and a violet top note.