2016 Pintia Pintia
Proprietary Blend - 750ML
2016 Pintia Pintia
  • WA 95
  • VN 95
  • JS 94

In Stock: 0 btls
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Pre-Arrival: 24+ btls
ETA: Dec. 2021

In Stock: 0 btls
Ships Immediately

Pre-Arrival: 24+ btls
ETA: Dec. 2021

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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...   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 more American oak with the idea to increase density. 2016 was an atypical year in Toro; they had plenty of time to pick the grapes with lower alcohol and wines with more elegance. This is clearly a more elegant vintage than 2015. The wine has some notes that took me to the Northern Rhône, and the oak is neatly integrated—it seems to get better integrated in cooler years. There is a mix of black and red fruit that denotes good freshness. The palate is medium-bodied, with a distinct lack of rusticity and density, and it's more fluid. It has abundant, chalky and fine-grained tannins and a supple, long and dry finish. 230,032 bottles, 6,517 magnums and some larger formats were produced. It was bottled in May 2018.- LG  
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...   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 adding focus to palate-staining black and blue fruit liqueur, violet pastille, mocha and spicecake flavors. The floral quality resonates emphatically on the clinging finish, which features lingering cherry and smoky mineral notes. There's noteworthy elegance here, a trait that's not exactly common for Toro. -- Josh Raynolds  
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...   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 cellar as well.  
Category Description
Color & Type Red
Varietal Proprietary Blend
Country Spain
Region Toro
Vintage 2016
Size 750ML

Label

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.

Winery

Pintia

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.