1998 Dominio Pingus Ribera del Duero

Community Tasting Notes (24) Avg Score: 94.2 points

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  4/19/2024 - Torchy wrote: 96 Points

  April BYO (Bodø, Norway): The wine is dark red with browning towards the edge. The nose has fresh and lively red fruit, some earth, dairy, 5 spice, coffee, and cured meat. On the palate, the wine is dense and with an insane concentration characterized by an abundance of red fruit and spices. Delicious length and balance in the wine. The taste lingers.

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  12/31/2023 - wineton.mee wrote: 95 Points

  polished vanilla oak that is classically Spanish. Still got truckloads of bright red and blue fruits; cherries, blueberries, tobacco, lots of spices and silky tannin. The palate is deeply profound and complex and I enjoyed this much more on the palate vs the nose. So much red fruits and blood orange which you get from the best producers. I feel like this is really still an adolescent, another decade of development would not be an issue at all.

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  12/30/2023 - melvinyeowq wrote: 94 Points

  End of year celebration: Voted this as one of my favourites at the start (partly because I didn't want to vote for my own wine), but didn't revisit this much after. Very attractive red-fruited nose that had assimilated all the oak that made me think an expensive Burgundy producer. Broad-shouldered on the palate with crystalline, but slightly monolithic red fruit that reminded me of Cheval Blanc. A powerhouse of a wine to win points, but not hearts.

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  12/30/2023 - Dibbs Likes this wine: 96 Points

  Guesses for this was all over the place from Barbaresco to Burgundy, but then someone called it Spanish. Decanted for 2 hours and it got more and more elegant with air. I think the cool vintage really brings out the red fruited nature of the Tempranillo. I think this wine got 200% oak which is now beautifully integrated. But with a lower oak regime these wines are going to be absolutely remarkable. I believe that is a change that the winery has made recently.

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  3/24/2023 - Peech Likes this wine: 94 Points

  decanted for about 1½ hours before serving. Nose with vanilla oak and a little coconut butter, minty, smoky, earthy. Very smooth on the palate and drinking very nicely. Could feel the tannins after more than 2 hours in the decanter.

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