2010 Psi Ribera del Duero
Robert Parker's Wine Advocate
The 2010 Psi has a more tightly wound bouquet than the 2009 with fresh blackberry, blueberry and vanilla essence that is well defined and harmonious. The palate is very well defined and the tannins, a little finer and more filigree than the 2009. It is fresh and natural, with precise dark berry and balsamic notes towards the finish. Thankfully the 2010 maintains its natural, almost -laid-back- persona and it represents the best Psi to date. Drink 2013-2019.
Stephen Tanzer's International Wine Cellar
Bright purple. Pungent, expressive scents of cherry and dark berries, dried flowers and incense. Sappy cherry and cassis flavors are braced by tangy acidity and gain sweetness with air. Richer on the finish, with its resounding notes of cherry compote and Asian spices. This vibrant wine drinks very easily right now.
A new project from Peter Sisseck (of Pingus fame). The first thing you should know about this wine is that it is not Pingus: no new oak is used, the wines are made in a less extracted, less showy style, and the goal is to produce a terroir-driven expression of organically and biodynamically cultivated Tinto Fino (Tempranillo). Working together with winemakers who have old vine plots at about 800 meters in altitude, Sisseck is allowing the wine to undergo alcoholic fermentation in concrete, followed by malolactic and aging in 1- to 2-year-old French oak. As a result, the wine is deeply, intensely dark fruited, with a bit of wood at this early stage, but lots of transparency as well. Also, some minerals assert themselves on the palate.. It will be interesting to see how Psi progresses; I suspect that these wines will only get better with more time.