Pingus 2018 · Buy it for £1,152.74 at Vinissimus
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Pingus 2018


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/ 0.75 L btl

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Spec sheet

TypeRed Wine
AllergensContains sulfites
Alcohol contenti14.5%
Production7,000 - 8,000 bottles

The wine

Pingus is the nickname by which Peter Sisseck was known in his home country of Denmark, and it's also the name of his most sought-after wine. It combines within it all the knowledge acquired by its creator in Bordeaux, California and in the Hacienda Monasterio winery, set in the Ribera del Duero DO itself.

Spain's most expensive wine first appeared in 1995 and since then it hasn't stopped winning high praise and tributes from all the international wine critics. We have here a wine which became a coveted object of desire virtually from the first bottle, so much so that it's not easy to find bottles of Pingus, because the demand is extremely high, despite their price.

All the grapes used in its production are from very old Tinto Fino vines and they've been grown according to organic principles since 2000. In the winery, vinification is a meticulous process, almost artisanal, and checks made on the wines are very thorough, seeking an organoleptic excellence that is undoubtedly achieved with every vintage. The grapes are harvested when very ripe and the must undergoes malolactic fermentation in oak; pumping over is avoided and the lees are stirred. The new oak Bordeaux barrels have gradually been losing pride of place in favour of used wood and large volumes.

Pingus is a deep garnet colour, adorned with a blue-tinged rim. Its fruit is special, extremely intense yet also delicately elegant and fresh. The aromas gained from ageing show it off admirably and prepare the wine for delighting us with every sip. The nose is harmonious and accessible, balsamic and floral. On the palate it's generous and juicy, offering sweet, polished tannins, fine acidity and a structure based on balance; with a nigh-on perfect texture, pure liquid fruit according to Peter Sisseck himself. An uplifting wine, with a powerful and incredibly prolonged finish, which perpetuates its own legend with each single drop.

What does this wine taste like?

Picota cherry red / Intense
Elegant / Toasty notes / Jam / Ripe black fruit / Complex / Expressive
Powerful / Oily / Elegant / Complex / Rounded / Fruit-forward / Silky tannins / Elegant tannins / Long finish / Persistent

Drinking and storing


Food pairing

Roast suckling pig, Hare, Beef entrecôte

Ratings and awards

202097-99 PK
201999 PK99 PN99 SK
2018100 PK98 PN97 SK
201796 PK
2016100 PK98 PN100 SK
201599 PK
PK: ParkerPN: PeñínSK: Suckling

Wine critics reviewsReviews by Parker

I was really looking forward to the bottled version of the 2018 Pingus after a great showing of the cask sample last year. Part of the wine matured in 20,000-liter oak casks, so it's not all barrique. This is the first time they used the vats, and based on the results, Sisseck thinks in the future Pingus will be around 50% in oak vats. The Pingus vines were planted in 1929 in two different sectors of the village of La Horra, Barroso and San Cristobal and contain some 2% other varieties. The vineyards are certified organic and biodynamic and are manicured like few vineyards in Spain. The wine is subtle and harmonious, elegant and insinuating, with all the components in very good balance. This is precise and pure; Sisseck is thorough and meticulous, and the wine shows that precision. This follows the line of the 2016, showing very well even if it was bottled only one month before I tasted it. 9,300 bottles were filled in August 2020.

— Luis Gutiérrez (30/06/2021)Robert Parker Wine Advocate Vintage 2018 - 100 PARKER

Customer reviews

1 review

Wine making

Ageing periodBetween 20 and 22 months
Barrel ageNew
Type of woodFrench oak


Barroso y San Cristóbal

Vine age80 years
SoilClay sand
Surface area5 hectares

The winery

Dominio de Pingus

Dominio de Pingus

Peter Sisseck is Pingus. An agronomist and oenologist who was born in Copenhagen in 1962, he studied at the University of Bordeaux and worked for several years at some important wineries in the region. Together with his uncle, Peter-Vinding-Diers, he established what came to be known as Bordeaux's 'new wave' white wines. He has worked in California, and currently operates in Spain as oenologist and adviser to Hacienda Monasterio and in Saint-Émilion, Bordeaux, with the project...