La Coma d`en Romeu Nin Ortiz 2022

La Coma d`en Romeu Nin Ortiz 2022

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£125.00
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  • Robert Parker rating 97
La Coma d`en Romeu Nin Ortiz 2022
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HED29235

75 cl

14%
£125.00
Taxes included.

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100% Grenache, with the first vintage 2015, and one of the most exciting Priorats made today. Pure, expressive and age-worthy.
97 Robert Parker
The 2022 La Coma d’en Romeu has the classical nose from the vineyard, a combination of ripe peach, aromatic herbs, a touch of smoky bacon, ink and licorice, intoxicating and characterful. The wine has a very strong personality and is very different from the rest, the wild character of the place. It has a medium to full-bodied palate with abundant, slightly dusty tannins. It comes in at 14.07% alcohol, a pH of 3.4 and 4.27 grams of acidity. 2,400 bottles were filled in April 2024. - Luis Gutierrez

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The winery was established in 2006 by winemaking couple Ester Nin and Carles Ortiz- two people in love with Priorat and biodynamic agriculture. prior to establishing the winery, Ester worked as a viticulturalist for esteemed Priorat wineries like Mas Martinet and Clos i Terrasses. She soon realised that she needed to start her own project, and so bought a 1.5ha parcel of old-vine (many over 100 years old) Garnatxa Negre, Peluda and Carinyena in Mas d’en Caçador– the famous vineyard between Porrera and Gratallops. on top of this, some of the vines are planted on altitudes of 650 metres above sea level, some of the highest in the whole region. Meanwhile, Carles Ortiz had relocated from the city of Barcelona to dedicate himself to grape-growing and purchased a 5ha plot called Finca Les Planetes. The pair met at Clos i Terrasses for whom Carles supplied grapes.

They farm using exclusively organic materials and adhering to biodynamic principles- spraying biodynamic infusions, application of own compost and much more. In the fields, ploughing is done by mules and the rest of the work - whether it is weeding or harvesting - is done by hand. Inside the cellar, the philosophy is to allow the terroir to speak for itself and produce wines of purity and lightness. Grapes are cooled after harvest and then transferred to neutral vessels like amphoras and demi-muids, where fermentation is allowed to occur with natural yeast. No aggressive cap manipulation is performed during fermentation to ensure the resulting wines are elegant and balanced.

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