2022 Nin-Ortiz Nit de Nin La Coma den Romeu

2022 Nin-Ortiz Nit de Nin La Coma d’en Romeu is a rare, single-vineyard Garnacha from one of Priorat’s most breathtaking amphitheatre sites above Porrera. Crafted in tiny quantities, this is a deeply expressive red that captures the wild beauty of old-vine Priorat while remaining surprisingly graceful and accessible. Biodynamic farming, meticulous sorting and a minimalist, low-intervention approach in the cellar all come together in a wine that feels both pure and profound. The La Coma d’en Romeu parcel is just 1.5 hectares of 60-year-old Garnacha, set within an 11-hectare mixed farm of olive, hazelnut and fruit trees, and rooted in some of the oldest soils of Priorat. With its south-facing exposure, iron-rich llicorella (slate) and extreme, stony terrain, this site yields a wine of remarkable concentration, mineral intensity and length, often regarded as one of the ‘grand cru’ references of the region.

Tasting Notes
In the glass, the 2022 Nit de Nin La Coma d’en Romeu shows a deep, youthful ruby to garnet hue with a vivid, almost electric brightness at the rim – a clear sign of its energy and concentration. The color is dense yet never opaque, hinting at both intensity and finesse. The nose is lush and immediate, offering an open, seductive bouquet of ripe red fruits – wild strawberries, red cherries and raspberries – layered with violet and rose petal, blood orange zest and a subtle sweetness of dried herbs. Underneath, the slate-driven minerality of Priorat comes through as warm stones, graphite and a delicate smoky note, with hints of fennel, licorice and a touch of exotic spice from its time in seasoned oak. On the palate, this wine is silky and vibrant rather than heavy, with a beautiful combination of ripe, sun-drenched fruit and cool, savory mineral tension. The attack is generous and fruit-driven, but quickly gains complexity: red and blue berries, crushed flowers, and a whisper of cocoa and black tea over a firm, finely woven structure. The tannins are very refined—chalky and elegant rather than rustic—framing the wine without ever dominating it. Acidity is fresh and well-judged, giving lift and precision, while the finish is extremely long, echoing with red fruit, floral tones and a distinct impression of llicorella slate. Already approachable in its youth, the 2022 has the balance and structure to evolve beautifully for 10–15 years in a good cellar, gaining more spice, earth and truffle complexity over time.

Production
La Coma d’en Romeu is a steep, amphitheatre-shaped single vineyard at around 325 meters above sea level near Porrera, in the heart of Priorat. The old-vine Garnacha is rooted in some of the region’s oldest llicorella soils, here particularly rich in iron oxide (known locally as “ferral”), a harder, more compact form of slate that contributes to the wine’s depth, structure and distinctive mineral profile. Farming is fully biodynamic, with Ester Nin and Carles Ortiz working the terraces by hand and mule, respecting the mixed-agriculture landscape of vines, olive trees, hazelnuts and fruit trees. Harvest is carried out manually, with very selective picking at optimum ripeness. Clusters are harvested into small crates, cooled after picking and meticulously sorted, with any dried or imperfect berries removed. Fermentation takes place with indigenous yeasts in oak vats; the grapes are gently crushed (traditionally foot-trodden) to avoid over-extraction and preserve purity of fruit. After alcoholic and malolactic fermentation, the wine is aged in a mix of used 225L, 300L and 600L oak barrels to refine texture without imparting overt oak flavors. It is bottled unfined and unfiltered, with only a minimal dose of sulfur at bottling to protect its delicacy and vibrancy.

Food & Serving
Nit de Nin La Coma d’en Romeu is a gastronomic wine that shines with dishes that echo its depth yet respect its finesse. It pairs beautifully with slow-cooked lamb shoulder with rosemary and garlic, Catalan-style pork dishes, grilled or roasted game birds, and dishes featuring wild mushrooms, smoked paprika and Mediterranean herbs. It also works superbly with richer vegetarian fare, such as roasted aubergine with romesco, mushroom and truffle risotto, or hearty lentil stews. Serve at 15–16°C (just below typical room temperature) to highlight its freshness and aromatic lift. Decanting for 1–2 hours is recommended in its youth to allow the wine to unfold its layers of fruit, florals and slate-driven minerality; older bottles will benefit from a gentler, shorter decant mainly to remove any natural sediment.

Producer
Nin-Ortiz is a small, highly regarded estate in Priorat, led by the husband-and-wife team of oenologist and biologist Ester Nin and viticulturist Carles Ortiz. With vineyards in Porrera, Torroja and Gratallops, they have become standard-bearers for artisanal, biodynamic viticulture in the region. Ester’s reputation was forged through her work at the legendary Clos Erasmus in Gratallops and with Enric Soler’s top white, NUN, in Penedès, where she helped shape some of the most acclaimed wines in contemporary Spanish winegrowing. At Nin-Ortiz, the philosophy is clear: low yields, meticulous biodynamic farming, indigenous yeasts and minimal intervention in the cellar to let each terroir speak for itself. Wines like Nit de Nin La Coma d’en Romeu have cemented the estate’s status as one of Priorat’s leading, ‘grand cru’ level producers, regularly attracting critical acclaim and a loyal following among collectors and serious wine lovers worldwide.

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