2014年ヴィンテージは、「1961年の10月以来もっとも暖かい秋となったスペインだが、揺るぎない質の高さを有す　ドミニオ・デ・ピングスの古樹ブドウは、9月の最終週には高品質で成熟したブドウを実らせた」とのコメントを発表、アドヴォケイト誌でも見事100ｐの評価が出ました。
平均樹齢80年以上の古木から収穫したテンプラニーリョ100％を使用。　2003年からはビオデナミに完全移行しました。　ブドウは全て手摘みで収穫。　仏産オーク樽でマロラクティック発酵を行い、その後同じく使用済みの仏産オーク樽で熟成。　生産本数4,500本。　
輸入元はジャパンインポートシステムです。

2014 Pingus
Reviewed by Luis Gutierrez
Issue Date 1st Mar 2017
Source 229, The Wine Advocate
Rating 100points　←パーフェクトです
Release Price $850
Drink Date 2017 - 2024　←直ぐにでも飲めるようです
I don't think I've ever tasted a wine more recently bottled than the 2014 Pingus, which was bottled in the morning and I tasted it that very same evening! Peter Sisseck compares this to the 1995, the first vintage ever produced, when he learned that when you have such perfect grapes, you should do very little to the wine. He's been trying to replicate that first vintage, but there's nothing you can do to force it, as it has to be the natural conditions of the vintage that bring those grapes. What he also learned with the 1995 was that with wines like that, you need a long and slow aging in oak; so for the 2014, he decided to do a little longer élevage—three winters in barrel—but in 100% used barrels, something he started in 2012. If it would have been new oak, as in the past, it would have been impossible to have such extended aging without marking the wine too much and possibly forever. The wine was quite tannic to start with, but it was racked every six months, and in that way they have managed to tame those tannins without getting the wine tired, as the aging itself was quite reductive. The nose is quite harmonious and open, but maybe not very expressive, a normal thing considering the extremely short bottle age it had (hours!), but it should gain precision in bottle. In instances like this, you have to guide yourself by the palate. And it's precisely on the palate where you find that texture that is almost unique to Ribera del Duero when it's as perfect as this. It's very different from other zones, a velvety mouthfeel and a surrounding sensation of comfort, incredibly long. The tannins are ultra fine and with that subtle chalkiness of the limestone soils, which also added to the tastiness and the supple aftertaste. In short, I cannot think of a way of improving this Pingus other, than getting a magnum instead of a regular bottle! Congratulations, Peter Sisseck! 4,800 bottles were filled on January 16th of 2017, a slightly shorter production than the average, because part of the vines were hit by hail and didn't make it into the final blend. Now stay tuned for 2015 and 2016.