95+ points. The 2023 Flor de Pingus spent eight months in oak barrels, and this year they introduced six 2,000-liter oak vats for the élevage of part of the wine, which represents around 15% of the volume. It matured in the oak vats for 12 months (the élevage was a little shorter in 2023 for all the wines). Peter considers this his most personal project because he had the chance to select the vineyards. In the Pingus wine, the place is very strong, so he doesn't have to do much. But Flor had an evolution: the massal selection is aromatic and pretty and chosen to make a more expressive wine, and adding Garnacha made it quite unique. For him, 2023 is a good interpretation of the year in La Horra, with purity, good definition and notes of cherries; it's elegant and not heavy. It has the texture of Tempranillo, keeping the elegance. It was a very dry year, and despite the extreme year, the way they work in the vineyard—organically and biodynamically—keeps the wine fresh; the tannins are not harsh, and it's juicy and has a clean, fresh and long finish. They avoided the risk of too much concentration in 2023. It's a wine of tension. (LG)