Sisseck has used this technique in Pingus, but the "200% new wood" used at Pingus at the beginning has given way to an increasing percentage of used barrels. This has been given the name "200% new wood", started by Dominique Laurent. Another peculiarity of Sisseck is that, after the malolactic fermentation, the wine is transferred to a new barrel. However, at Dominio de Pingus the ageing takes place in barrels of the Darnajou cooperage from Lalande-de-Pomerol (Bordeaux), considered one of the best cooperages in the world. Then, it is fermented in small wooden deposits, it goes through punch-downs instead of pump-overs, the malolactic fermentation is performed in barrels, and they use the "bâtonnage" technique, frequently used in white Burgundy wines, but unusual in the production of reds. This is, that the grape is harvested very ripe, and a cold pre-maceration of up to 10 days is carried out before the fermentation. Surprisingly, for someone who has so many Bordeaux roots, the methods used in his winery are clearly from Burgundy. Most of the bottles, 4,000 from 1995 destined to the North American market, and all of the ones of Flor de Pingus, sank with the ship that was transporting them near the Azores islands, along with other important shiploads of other European wineries. However, there is a fact that helped to reinforce the legend of Pingus. From this moment, a myth was born it was almost impossible to find one single bottle. Years 1996, 2000, 20 were the first large harvests of red wines from Pingus, until the extraordinary vintage of 2004, which received the first 100 points from critic Robert Parker. For sure, it could now be called a "boutique winery ". However, that first "garage winery" of Quintanilla de Onésimo has grown, giving way to a modest but perfectly equipped winery, concerned about the control of wines through its own laboratory. Here, the minimum detail of each of the wine production processes is taken care of. It is a very small artisan winery, with a very low production. He called the winery Dominio de Pingus, "pingus" referring to Peter's youth nickname. In 1995, in Quintanilla de Onésimo (Ribera del Duero), he founded the winery Dominio de Pingus, a small winery in which he intended to recover the idea of artisan production and very careful preparation that he learned from his uncle at the very beginning in Graves. Emilion), who produced with the brand Clos d'Agon, white and reds, with around thirty hectares of vineyards. Wermuth, a wine merchant and auctioneer Frank Ebinger from Casa del Vino, in Zurich and Silvio Denz from Château Faugères (St.
Once he was established in Ribera del Duero, Peter Sisseck began to take an interest in the old vineyards of the area and to think about his personal project: Dominio de Pingus.Ĭurrently, Sisseck is also an advisor at Celler Mas Gil, under denomination of origin Catalunya, a property located in Calonge (Girona), which was bought in 1998 by six Swiss wine lovers, including Franz J. In the early 90s, he landed in Ribera del Duero to take charge of the technical direction of the new winery Hacienda Monasterio, where he continues to this day, and where he implemented new techniques that were unknown at the time in the area, such as grape selection tables. After he finished his studies, he visited California, specifically the Simi Winery in Sonoma, where he saw the American technological counterpoint, quite different from the French one he already knew. According to references like Angélus, Le Pin, Cheval Blanc and Valandraud in Bordeaux itself, and Domaines Leroy, Dominique Laurent or the great Henri Jayer in Burgundy, he decided that if he were to start a personal project, this should be its course.Īfter helping his uncle in the notorious vintage of 1982, he finished his career as an agricultural engineer in Denmark a few years later. Sisseck was very interested in this new revolutionary movement and its new wines.
During his stays in Bordeaux, Sisseck contacted, among others, Jean-Luc Thunevin, famous for starting the movement of "garage wines" with his Valandraud. In the 80s, Peter started to help his uncle, who at that time was revolutionising the production of white wines with his work in Château Rahoul. His relationship with the world of wine in general, and in particular with Bordeaux, was passed on to him by his uncle, Peter Vinding-Diers, a renown oenologist in the area and owner of a pair of châteaux in the Graves region: Domaine La Grave and Château de Landiras.
Peter Sisseck was born in Denmark in 1962.
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