Wine Advocate 95 points - Inky ruby. Deeply pitched black and blue fruit aromas are complicated by suggestions of smoky Indian spices, vanilla and licorice, with a mineral nuance adding vivacity. Fleshy, broad and appealingly sweet, offering intense blackcurrant and cherry flavors and hints of spicecake and cola. The mineral note comes back strong on the still youthfully tannic finish, adding lift and cut.
The bouquet is very Bordeaux-like with black rather than red fruit, fine minerality and touches of graphite and cedar. The palate is medium-bodied with plump, rounded tannins, a firm structure and great precision on the finish. This is what you might call a "classic" Pintia that already demonstrates great breeding and sophistication toward the finish.
|After so many years of study and definition of the new project, we established a series of premises to be strictly adhered to when considering the pros and cons of the region. On the one hand, this area is warmer than Ribera del Duero and, on the other, the land is basically a carpet of stones deposited by the river in the past; in short, a region which is twice as warm with the subsequent risk of making heavy wines that are difficult to enjoy. Moreover, and to make this ‘problem’ more acute, in Toro we need the ripening to be as complete as possible, even with the risk of high alcoholic proof, in order to obtain a minimum condensation of tannins.
|When pairing with food, Pintia is a modern wine adapted to international palates. Its quality knows no bounds whilst at the same time expressing the characteristics of the Tempranillo Tinta de Toro grape to perfection. There are no limits to this wine’s pairing possibilities. Nevertheless, given its concentration and magnificent structure it is perfect with sirloin steak and other grilled meat such as suckling lamb, braised vegetables, bean stews, shank and other Spanish bean dishes. It is also the perfect partner for cold creams, rice dishes, warm cod or brain salad and crayfish or fish such as the cod dish bacalao al pil pil. However it is exceptionally well matched to roast dishes and game such as partridge with cabbage.