Nyhet
Nin-Ortiz - La Rodeda 2023
Rött vin från Priorat« Carles Ortiz och Esther Nin är ägare till Cellar Familia Nin Ortiz med vingårdar i Porrera och Torroja. Esther är också oenolog på den berömda vingården Clos Erasmus. 2004 köpte Esther 3 hektar och började producera sitt eget vin "Nit de Nin". »
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Druva
Garnacha Peluda
Tasting note
The La Rodeda 2022 from winery Celler Nin Ortiz is a red wine made from 80-year-old Garnatxa Peluda (Hairy Grenache). The red La Rodeda is the unicorn of the estate. Made from 80-year-old Garnatxa Peluda, from the La Rodeda vineyard, near Mas d’en Caçador. A small vineyard of 0.4 hectares.
La Rodeda has its own terroir and northern exposure, which is why it is now vinified separately. Coal shale with reddish quartzite. Old, specific Priorat soil. Vines over 75 years old, true to the roots, only Grenache in bush form. An old type of Grenache called Peluda, more delicate and fresh, also a bit more primitive in expression. At an altitude of 450 meters in the north.
The overripe grapes are removed and the whole bunches are fermented with their natural yeasts, having been trampled on the old-fashioned way. Maturation lasts 19 months in één single barrique. Production: 300 bottles
This La Rodeda 2022 from winery Celler Nin Ortiz exhibits a deep ruby red color with purple reflections. Elegant and complex nose of red and dark berries, mineral and spicy notes and a hint of licorice. In the mouth, the wine has texture, class and distinction with a perfect balance of acidity and dryness and a perpetual finish.
The wine team - Nin-Ortiz
The Nin-Ortiz family have built their winery in their Planetes Vineyard in the limit between Falset and Porrera. When the whites are harvested, they keep the boxes with the bunches in a cold storage for one or two days, then press the bunches and let the must settle, and then they fill the barrels the next day. They started experimenting with some skin contact in 2019 (one barrel) and continued with a little more in the following vintages, varying the length of the maceration; they started with five and went up to 15, and then the wines are in barrel for eight months. They use barrels from different coopers and ages. The reds are produced in different ways, but all the old vines are 100% full clusters; the young-vine Garnacha is destemmed and Cariñena is also full cluster. Each parcel has its fermentation vat, the young one in stainless steel and the rest in oak. Indigenous yeasts are used with all the wines, and they us as little sulfur as possible. All their vineyards are certified organic and they don't buy any grapes, but they don't have the seals for the certifications, because it's a lot of paperwork (and money!). They are in the process of getting Cariñena Blanca approved for the Priorat appellation.
2020 was the year of mildew (700 liters of rain!), but they "only" lost 25% of the crop by working a lot in the vineyard; it's a year they say they'll never forget. For them, 2020 is not a warm year; the skins were perfect and the wines were super aromatic from the day they started fermenting in the winery. For them, it's an exceptional vintage, the most Burgundian vintage since they started. 2019 was a warm year, a classical vintage that resulted in more powerful wines, but a heat wave in August burned some grapes (15% of loss), and it affected Cariñena more than Garnacha. And the same plants that were affected by the heat wave were also more affected by the mildew, and it also had a more devastating result on Cariñena than on Garnacha.
In 2021 they had 70 centimeters of rain in January, so the vines had water and were rested and there was a huge crop. The summer was dry, but at the end of August, it started raining . . . and the grapes wouldn't ripen. Alcohol levels were down and many asked the appellation to lower the requested limit of 13% in whites 13.5% in reds . . . but they wouldn't allow it. The wines have more acidity and lower alcohol and should age nicely.
They work in Priorat and in the Pla de Manlleu zone of Penedès, where Nin is from (but there without appellation of origin), and this is how they introduce themselves: "We only work with our own vineyards and bottle by parcels, to preserve the identity of the place and soils. We do not buy grapes, in order to guarantee that all our wines are made with 100% certified organic grapes. We are part of 'La Renaissance des Appellations' as a qualitative seal of biodynamic viticulture, in order to obtain healthy grapes without residues, which allows us to make spontaneous fermentations without adding SO2 during the fermentation."
Robert Parker Wine Advocate
