2016 Pintia Pintia

Proprietary Blend - 750ML
Reg: $84.94
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ETA: Apr. 2023
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WA 95 VN 95 JS 94 WS 91
WA 95

Robert Parker's Wine Advocate, February 2021

The 2016 Pintia comes from a cooler but drier vintage, and the wine has a little less alcohol and more freshness. It fermented in oak vats and matured in mostly new and mostly French oak, but this year they used a little...
VN 95

Vinous, February 2021

Saturated ruby. Expansive cherry, black raspberry, potpourri and exotic spice aromas are complemented by subtle licorice and woodsmoke flourishes. Vibrant and sharply focused in the mouth, with a spine of juicy acidity...
JS 94

jamessuckling.com, December 2020

Blueberry, lavender and some vanilla and cedar character. It’s medium-bodied with round tannins and a flavorful finish. Nice, creamy texture. It finishes reserved, polished and complex. So drinkable now, but one of the...
WS 91

Wine Spectator, November 2021

This sanguine-driven red has a bold, concentrated expression, with black plum reduction, balsamic, grilled herb and espresso flavors. Oak spice, anise and cocoa details line up along the tannic finish. Drink now through...


Color & Type Red
Varietal Proprietary Blend
Country Spain
Region Toro
Vintage 2016
Size 750ML
Percent alcohol 15%
Closure Cork

Pintia was born out of Vega Sicilia, a famous and legendary wine estate located in Ribera del Duero in the Valbuena de Duero in the province of Valladolid. It was founded in 1864 by Don Eloy Lacanda y Chaves, who brought cuttings of Bordelaise varietals such as Cabernet Sauvignon, Malbec, Merlot, and Pinot Noir from Bordeaux.

The estate changed hands several times before it was purchased in 1982 by the Alvarez family. By around 1995, Vega Sicilia was doing well and a new project, Alion, was well underway. After a year of careful study, the Alvarez family decided to focus another project on the Toro denomination of origin.

The family began to buy any old vineyards that were available, especially in the boulder-strewn San Roman Hornija wasteland created over millennia by the Duero River. Production experiments were carried out for another 4 years to determine the potential of the Toro wines. They concluded the most important aspects of Toro wine lies in preserving the fruitiness of the grape.

Grapes for Pintia are hand-harvested, double-sorted, then left in a cold chamber for 12 hours in order to preserve the intensity of the fruit. Cold maceration is carried out for 5 days prior to fermentation in oak wood vats, before aging in 70% French and 30% American oak for 12 months.

The wine is intense in color and depth, cherry red in tone with purplish hues. On the nose, Pintia is broad, very clean, expressive and elegant on the nose, with a great fruit intensity. The palate shows great structure and a excellent tannin, yet is also fresh and pleasing on the palate.