I have tasted the 2010 Pingus a number of times since I published a note on it in issue 207 in June 2013, my first and probably the shortest article ever published at The Wine Advocate. I have consistently found it significantly better than when I first tasted it, so I decided to put it together with the latest releases, 2011 and 2012, to compare. The Pingus vineyards had been converted to biodynamic in the year 2000 and after the warm and dry 2009, 2010 was almost perfect. The vineyards yielded a disastrous 11 hectoliters per hectare, and the grape selection provided enough grapes for 6,000 bottles that were obtained fermenting in 2,000-liter oak vats and aging the wine for 22 months in second-fill French oak barrels. The 2010 is extremely aromatic, open and hedonistic and one extra year in bottle has only done the wine good, the oak feels much more integrated and the toasty aromas have all but disappeared. The palate is medium-bodied, with very fine tannins good acidity and freshness. This is really superb, with astonishing balance and power. With time in the glass it develops more complex aromas, with things like orange peel that really reminded me of the Riberas of yesteryear. I think I was mistaken last year, and the 2010 will ultimately surpass the 2009. A Pingus of finesse. Drink now-2025. Aug 2014, www.robertparker.com
Score: 98 / 100Luis Gutiérrez, Wine Advocate
The 2010 Pingus soars from the glass with copious dark cherry, blueberry, blackberry and crushed violet scents that are sensual and alluring. The palate is full-bodied and masculine. Indeed, having tasted this in March it seems to have tightened up in the three month to June. It is sturdy and powerful, with immense weight and presence and yet retains exquisite focus and poise. It builds in the mouth towards the persistent, crystalline blackberries, cassis and cedar-tinged finish that suggests this will be a seriously long-term Pingus. Neal Martin, The Wine Advocate, August 2012.
Score: 95-97 / 100Neal Martin
The 2010 Pingus is still a puppy, starting off with plenty of roasted notes, with a mix of lactic and dried fruit aromas and the telltale aroma of great French barrels in the shape of smoky peat, which will surely integrate with some time in bottle. The grapes were picked relatively late, on October 18 and 19, going back to the traditional harvesting dates of yesteryear. With some air, it reveals a mix of red and black fruits, a hint of smoke and even a whiff of raw meat. The palate is super-balanced, giving the feeling that magnificent tannin management work has been done here, resulting in a very polished texture that is more northern Rhone than Bordeaux, with some minerality. A streak of acidity makes it more precise. It has the balance and stuffing to age gracefully and slowly. Over all it feels fresher and more delineated than 2009, making 2010 a vintage along the lines of 2008 (a particular favorite of mine) and 1998. Give it time and air if you plan on drinking it soon. 7,000 bottles were produced. Drink 2016-2030. As much as I love the style of the 2010, I still believe the 2009 has more stuffing and will be the better wine in the long run. Luis Gutierrez, The Wine Advocate, June 2013
Score: 96 / 100The Wine Advocate