2021 Nin-Ortiz Nit de Nin La Coma den Romeu

2021 Nin-Ortiz Nit de Nin La Coma d’en Romeu is a rare and deeply expressive single-vineyard red from one of Priorat’s most captivating amphitheatre sites. Crafted by the visionary duo Ester Nin and Carles Ortiz, this is Garnacha (Grenache) raised to grand cru level, in microscopic quantities. The wine unites old vines, extreme slate soils and meticulous biodynamic farming to deliver a Priorat that is both powerful and remarkably refined, with only around 1,250 bottles produced each vintage.

Tasting Notes
In the glass, Nit de Nin La Coma d’en Romeu shows an intense, youthful deep ruby hue with a vibrant rim, signalling both concentration and freshness. The nose is generous and inviting, opening with pure red fruit—wild strawberries, red cherries and pomegranate—layered with violet and rose petal, warm Mediterranean herbs, and a distinct mineral edge reminiscent of warm slate and iron. Subtle notes of sweet spice, dried orange peel and a touch of graphite add further complexity as it breathes. On the palate, the wine is at once silky and energetic, with a beautiful tension between ripe fruit and stony structure. The south-facing exposure gives a succulent, red-fruited core, while the old-vine concentration brings depth and savory detail. Expect fine, chalky tannins, a precise line of acidity and a long, resonant finish echoing red berries, floral tones and smoky llicorella minerality. Already accessible in its youth, it will reward patience, evolving gracefully over 10–15 years, gaining further complexity, earthiness and tertiary notes with careful cellaring.

Production
La Coma d’en Romeu is a tiny 1.5-hectare parcel nestled within an 11-hectare natural amphitheatre at around 325 meters altitude in Priorat, surrounded by olive, hazelnut and fruit trees. The vines—around 60 years old—are rooted in some of the oldest, hardest llicorella (slate) soils in the region, rich in iron oxide known locally as “ferral,” which lends a distinctive mineral, almost ferrous character to the wine. Farmed biodynamically by hand and with the help of Carles’ mules, Negret and Max, the grapes are picked manually at optimal ripeness and carefully sorted. Whole clusters are cooled before fermentation, and any dried or imperfect berries are removed by hand. Fermentation takes place in oak vats with indigenous yeasts, followed by malolactic conversion and aging in seasoned 225–600L French oak barrels. The wine is bottled unfined and unfiltered with only a minimal addition of sulfur at bottling, preserving purity, texture and a vivid sense of place.

Food & Serving
Nit de Nin La Coma d’en Romeu is a superb partner for refined yet flavor-packed Mediterranean dishes. Think roast lamb with herbs and garlic, slow-braised beef cheeks, Iberico pork, or game birds with roasted root vegetables. It also pairs beautifully with mushroom dishes, grilled aubergine, charred peppers and aged hard cheeses such as Manchego or Comté. Serve at 15–17°C (59–63°F) to highlight its aromatic complexity and freshness. Young bottles benefit from 1–2 hours in a decanter to open up the floral and mineral layers; older vintages will need gentler, shorter decanting mainly to remove any sediment.

Producer
Nin-Ortiz is a small, highly regarded artisan estate in Priorat, founded by oenologist and biologist Ester Nin and her partner, vineyard master Carles Ortiz. With vineyards in Porrera, Torroja and Gratallops, the duo has become a reference point for terroir-driven, biodynamic wines that express the wild beauty and geological intensity of Priorat’s llicorella soils. Ester first gained acclaim as the winemaker at the iconic Clos Erasmus in Gratallops and for her work on Enric Soler’s top white wine, NUN, in Penedès. At Nin-Ortiz, she and Carles have pushed the region’s reputation even higher, focusing on old vines, meticulous organic and biodynamic farming, low-intervention cellar work and micro-cuvées from exceptional sites like La Coma d’en Romeu. Their wines are now considered among the most sought-after and collectible in Priorat.

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