Familia Nin-Ortiz Nit de Nin Mas D'En Cacador 2013 MG

Nit de Nin Mas d’En Caçador 2013 in magnum is one of the defining reds of modern Priorat – powerful yet incredibly refined, and built for long-term cellaring. Sourced from a single, high-altitude, historic vineyard, this is a wine that captures the wild beauty of Catalonia in every glass. Bottled in 1.5 L, it offers slower evolution and greater complexity for collectors and serious enthusiasts.

Tasting Notes
In the glass, the 2013 Nit de Nin Mas d’En Caçador shows a deep, opaque ruby core with garnet reflections beginning to form at the rim – a sign of graceful early maturity. The nose is complex and persistent, unfolding with layers of ripe black cherry, plum and blackberry, followed by violet, wild Mediterranean herbs, licorice, and warm notes of graphite, cocoa and sweet spice from its time in oak. On the palate, this is full-bodied yet remarkably poised, with dense, polished tannins and vibrant acidity that lifts the rich fruit. Flavors of black cherry, brambly dark berries and dried fig are accented by mineral notes of crushed slate, along with hints of black olive, balsamic, tobacco and cedar. The finish is long, savory and finely etched, speaking clearly of its Priorat origins. In magnum format, the 2013 vintage has excellent aging potential; it is already showing beautiful complexity but will continue to evolve and gain tertiary notes – leather, truffle, dried flowers – over the next 10–15+ years if well cellared.

Production
Mas d’En Caçador is a steep, old-vine site in the hills of Priorat, Catalonia, planted mainly to Garnacha and Cariñena (Carinyena) on classic llicorella – the broken slate soils that give Priorat its unmistakable mineral backbone. The vineyard sits at relatively high altitude for the region, which brings cooler nights and preserves acidity, lending elegance and freshness to the naturally concentrated fruit. Familia Nin-Ortiz farm biodynamically and harvests by hand, selecting only perfectly ripe, healthy bunches. In the cellar, fermentation typically takes place with indigenous yeasts, often in small tanks or foudres, with gentle extraction to respect the character of the old vines. The wine is then aged in carefully chosen oak (usually large or well-integrated barrels) for an extended period, allowing structure and complexity to develop without overwhelming the purity of the fruit or the striking mineral expression of the terroir.

Food & Serving
This is a serious, gastronomic red that shines alongside richly flavored dishes: slow-braised lamb shank, beef short ribs, venison, duck with dark fruit sauces, or hearty Catalan stews. It also pairs beautifully with aged hard cheeses, charcuterie and dishes featuring mushrooms, truffle or roasted root vegetables. Serve at 16–18°C (about 60–64°F); if the wine is too warm, its alcohol and power will dominate, so a slight chill is beneficial. Given its structure and intensity, decanting for 1–2 hours is recommended in its youth to open up the aromatics and soften the tannins. Even at its current age, a gentle decant will help the wine show all its nuance and depth.

Producer
Familia Nin-Ortiz is one of the most respected artisan producers in Priorat, founded by the husband-and-wife team of Ester Nin and Carles Ortiz. Ester, known for her work with biodynamics and precision viticulture, has been a key figure in raising the profile of Priorat’s finest vineyards, especially its old-vine Garnacha and Cariñena plots. From the outset, the estate has focused on meticulous farming, low yields and an uncompromising commitment to expressing single-vineyard terroirs like Mas d’En Caçador. Their wines are regularly praised by international critics and collectors for their balance of power and finesse, and they have helped cement Priorat’s reputation as one of Spain’s leading regions for world-class, ageworthy red wines.

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