La Rodeda Nin Ortiz 2022

La Rodeda Nin Ortiz 2022

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£160.00
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  • Robert Parker rating 98
La Rodeda Nin Ortiz 2022
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HED29233

75 cl

14%
£160.00
Taxes included.

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80 year-old 100% Garnatxa Peluda grown at an altitude of 450 metres above sea level on Licorella soil. Harvested on the 14th of September with manual sorting. The grapes were macerated as whole clusters and fermented with their natural yeast. Only 386 bottles made.
98 Robert Parker
The 2022 La Rodeda, a very steep and stony vineyard, which, like the others, is being expanded with new vines to extend its life and also to protect the old vines. They work with this wine to fine-tune the barrel they use, and in the end, they settled with a 300-liter barrel, quite well-seasoned and more neutral, which respects more of the character of the wine. This is a cooler place, and the wine also shows fresher and has more acidity; it`s also Garnacha Peluda, which has a different tannin profile. The wine has power and concentration, but the sensation is very balanced, vibrant and very tasty. I think this vintage is getting closer to the true character of the place. For me, this is the finest vintage of this wine so far. Only 380 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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