Pingus 2003 OWC

Robert Parker

A candidate for perfection, the profound 2003 Pingus possesses an awesome smoky, blackberry, and cassis-scented nose intermixed with hints of espresso roast, lead pencil shavings, cedar, and subtle new oak. Sensational concentration, a seamless integration of acidity, tannin, alcohol, and wood, and a blockbuster finish lasting nearly a minute result in one of the most profound wines ever made in Spain. It should age effortlessly for two decades or more.

Verema

Falstaff

Bright, deep dark ruby, deep colour in the core, purple reflections, broad watery rim. Delicate cookie on the nose, subtle mocha, fine roasted aromas. Enormous fruit sweetness on the palate, great complexity, silky, full-bodied tannins, enormous length, chocolaty texture, dark berry fruit and some roasted aromas that linger for a very long time. An epoch-making achievement that pushes the Tempranillo variety to its limits. The best Pingus that Peter Sisseck has produced to date, and this wine will get even better.

Vinous

Bright deep ruby. Black raspberry and musky, roasted Darnajou oak on the nose. Remarkably deep in the mouth, with an extraordinary creamy sweetness. Sappy black raspberry fruit offers a powerful impression of solidity. The huge but noble tannins dust the front teeth. Extraordinarily long and sweet on the back end; if any wine can be described as liquid sex, this might be the one. The first time I tried this young wine was with Jean-Luc Thunevin in St. Emilion at the end of March: it was the best 2003 I tasted on the Right Bank of Bordeaux on my spring tour. But then Pingus has a sweetness that Bordeaux can never match.