2020 Nin-Ortiz Selma de Nin Ancestral
| Type of Wine | |
|---|---|
| Country | Spain |
| Region | |
| Appellation | Penedès (Appellation) |
| Winery | |
| Vintage | 2020 |
| Grape | , , , |
| Content (Alc) | 0.75 ltr (13%) |
| Drink window | 2024 - 2030 |
In stock
6 items available
Description
Ester Nin and Carles Ortiz are the proud owners of this tiny wine estate with vineyards in Porrera and Torroja and in Gratallops. Ester is an oenologist and biologist and originally comes from the higher part of the Penedès, in El Pla de Manlleu. Carles is responsible for the vineyard, together with his mules Negret and Max. Ester is best known for her work as oenologist of Clos Erasmus in Gratallops and of NUN, the top white wine of Enric Soler in the Penedès, of which she vinified the first vintages. In all her projects she resolutely opts for biodynamics. The Planetes: is located on a llicorella plot with a lot of iron oxide, called ferral, much harder than normal llicorella. The new vineyards (between 5 and 13 years old) are planted on terraces and partly on old 'costers' (Carinyena), visible from the road between Falset and Porrera.
Selma is without a doubt a cult wine. Everyone has heard of it, but no one has tasted it. Selma is a deserted mountain village in the Sierra de Montmell (Santes Creus, Tarragona). This is where the roots of Jaume and Ester Nin lie, who began planting vines on a small scale against the mountainside of the abandoned village many years ago. Everything is cultivated biodynamically, with the utmost care for the vineyard and also consistently in the vinification.
Selma de Nin is a white wine without designation of origin produced in El Pla de Manlleu (Penedès) by the winery Ester Nin. This wine is a blend of the Roussane, Marsanne, Parellada and Chenin Blanc varieties. Fermentation in oak barriques (not new oak) of 225 litres. Sur lies another élevage of about 8 months. Only indigenous yeasts are used. Almost no addition of sulphites. The Selma de Nin is a Mediterranean white Spanish wine par excellence. Beautiful colour. Very complex, mineral nose with beautiful spicy notes of fennel, thyme and acacia. Light wood touch that is beautifully interwoven with the fruit. Mineral undertones in the mouth, very pure. Full and complex with a bitterness at the end.
Only 790 bottles of the 2020 vintage were made - all bottles are numbered.
Specifications
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | Catalunya |
| Appellation | Penedès (Appellation) |
| Winery | Nin-Ortiz |
| Grape | Chenin Blanc, Marsanne, Parellada, Roussanne |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2020 |
| Drinking as of | 2024 |
| Drinking till | 2030 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 95 |
| Tasting Profiles | Aromatisch, Bloemig, Droog, Houtgerijpt, Krachtig, Kruidig, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Barbecue, Cadeau!, Lekker luxe, Met vrienden, Open haard |
Professional Reviews
Parker
The Wine Advocate
RP 95
Reviewed by:
Luis Gutiérrez
Release Price:
$60
Drink Date:
2022 - 2028
From 2019 the Planetes de Nin has added "Clàssic" to the name, so it's the 2019 Planetes de Nin Clàssic, because for Ester Nin, the classical Priorat is Garnacha, Garnacha Peluda, Cariñena and using stems, like a small Nit de Nin from Mas d'en Caçador, which is what the wine is. 2019 is a warm vintage, and the wine has ripeness and some oak-like, slightly burnt aromas that they think come from the stems and the ripeness of the grapes. It's hedonistic, round and lush, with notes of iron and earth. Quite classical Priorat. 10,130 bottles produced.
The Nin-Ortiz family have built their winery in their Planetes Vineyard in the limit between Falset and Porrera. When the whites are harvested, they keep the boxes with the bunches in a cold storage for one or two days, then press the bunches and let the must settle, and then they fill the barrels the next day. They started experimenting with some skin contact in 2019 (one barrel) and continued with a little more in the following vintages, varying the length of the maceration; they started with five and went up to 15, and then the wines are in barrel for eight months. They use barrels from different coopers and ages. The reds are produced in different ways, but all the old vines are 100% full clusters; the young-vine Garnacha is destemmed and Cariñena is also full cluster. Each parcel has its fermentation vat, the young one in stainless steel and the rest in oak. Indigenous yeasts are used with all the wines, and they us as little sulfur as possible. All their vineyards are certified organic and they don't buy any grapes, but they don't have the seals for the certifications, because it's a lot of paperwork (and money!). They are in the process of getting Cariñena Blanca approved for the Priorat appellation. 2020 was the year of mildew (700 liters of rain!), but they "only" lost 25% of the crop by working a lot in the vineyard; it's a year they say they'll never forget. For them, 2020 is not a warm year; the skins were perfect and the wines were super aromatic from the day they started fermenting in the winery. For them, it's an exceptional vintage, the most Burgundian vintage since they started. 2019 was a warm year, a classical vintage that resulted in more powerful wines, but a heat wave in August burned some grapes (15% of loss), and it affected Cariñena more than Garnacha. And the same plants that were affected by the heat wave were also more affected by the mildew, and it also had a more devastating result on Cariñena than on Garnacha. In 2021 they had 70 centimeters of rain in January, so the vines had water and were rested and there was a huge crop. The summer was dry, but at the end of August, it started raining . . . and the grapes wouldn't ripen. Alcohol levels were down and many asked the appellation to lower the requested limit of 13% in whites 13.5% in reds . . . but they wouldn't allow it. The wines have more acidity and lower alcohol and should age nicely. They work in Priorat and in the Pla de Manlleu zone of Penedès, where Nin is from (but there without appellation of origin), and this is how they introduce themselves: "We only work with our own vineyards and bottle by parcels, to preserve the identity of the place and soils. We do not buy grapes, in order to guarantee that all our wines are made with 100% certified organic grapes. We are part of 'La Renaissance des Appellations' as a qualitative seal of biodynamic viticulture, in order to obtain healthy grapes without residues, which allows us to make spontaneous fermentations without adding SO2 during the fermentation."
Published: Sep 30, 2022
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Wijnhuis
Ester Nin and Carles Ortiz are the proud owners of this tiny wine estate with vineyards in Porrera and Torroja, and Gratallops. Ester is an oenologist and biologist originally from the higher part of the Penedès, in El Pla de Manlleu. Carles is in charge of the vineyard, along with his mules Negret and Max. Ester is best known for her work as an oenologist of Clos Erasmus in Gratallops and of NUN, the top white wine of Enric Soler in the Penedès, of which she vinified the first vintages. In all her projects, she resolutely opts for biodynamics.
In 2004, she bought a small plot of land with just over 1 ha of vineyard, Mas d'en Caçador: a steep slope high above the road from Porrera to Torroja. 2004 was also the first harvest of its own wine (barely one barrique), the Nit de Nin, which immediately gained cult status and monster scores. In the early years, it was just Garnatxa and Carinyena. For the Nit de Nin this is 60% Garnatxa Peluda and for the Planetes 70% Garnatxa País. The Garnatxa Peluda is mixed with old Carinyena planted on steep slopes (costers). The Planetes vineyards (5 ha) consist of 4 ha Garnatxa on terraces and 1ha Carinyena on a steep slope. The new canes that have been planted are clones that have taken themselves from old Carinyena. In the meantime, several almost extinct cépages have been added to the portfolio. The native white Montanega, which is a variant of the Parellada, for the Terra Vermella. Ester's other white crown jewel is the Selma de Nin, originating from Penedès, more specifically the village of Selma, where an elevated parcel of the family is bombarded with Chenin Blanc, Roussanne, Marsanne, and Xarello.
All vineyards are biodynamically worked with the help of two mules and are located on pure llicorella (slate) spread over:
Mas d'en Caçador, three small vineyards on steep slopes (costers), with orientation north-east, north-west, between 400 and 650 m altitudes. This is one of the highest vineyards in Priorat, seen from the road between Porrera and Torroja.
Planetes: llicorella with a lot of iron oxide called ferral, much harder than regular llicorella. The new vineyards (between 5 and 13 years old) are planted on terraces and part on old 'costers' (Carinyena), visible from the road between Falset and Porrera.
Coma d'en Romeu: Grand cru vineyard covered with 75 years old Garnacha at an altitude of 350 m. Ilicorella and southern orientation.
La Rodeda: Located near Mas d'en Cacador with 80-year-old Garnatxa Peluda at an altitude of 700 m. Here too llicorella is the main soil component.
Selma de Nin: Located at an altitude of 750 meters with a limestone subsoil and a limited amount of clay.
Terra Vermella: The "red grounds" is the literal translation of the name of this white wine. The subsoil here consists mainly of ferruginous clay mixed with stones at an altitude of 550 m.
Only indigenous yeasts are used with an absolute minimum of sulfur. An extensive selection, in which all the overripe grapes are removed, ensures elegant and mineral wines. One page a day, manual and gentle. Then 18 months élevage in French oak barrels, 1/3 new.
The Planetes is selected in the same way. Fermentation and élevage for 12 to 14 months take place in 3000-liter French oak conical foeders and partly in Nit de Nin barriques from the previous year. Over the years, Ester has been omitting more and more barrique in favor of amphorae and large foeders. In the meantime, the couple has managed to build a small, functional bodega integrated into the vineyards. The harvest year 2020 is the first vintage that was vinified here.
Ester Nin and Carles Ortiz are the proud owners of this tiny wine estate with vineyards in Porrera and Torroja and in Gratallops. Ester is an oenologist and biologist and originally comes from the higher part of the Penedès, in El Pla de Manlleu. Carles is responsible for the vineyard, together with his mules Negret and Max. Ester is best known for her work as oenologist of Clos Erasmus in Gratallops and of NUN, the top white wine of Enric Soler in the Penedès, of which she vinified the first vintages. In all her projects she resolutely opts for biodynamics. The Planetes: is located on a llicorella plot with a lot of iron oxide, called ferral, much harder than normal llicorella. The new vineyards (between 5 and 13 years old) are planted on terraces and partly on old 'costers' (Carinyena), visible from the road between Falset and Porrera.
Selma is without a doubt a cult wine. Everyone has heard of it, but no one has tasted it. Selma is a deserted mountain village in the Sierra de Montmell (Santes Creus, Tarragona). This is where the roots of Jaume and Ester Nin lie, who began planting vines on a small scale against the mountainside of the abandoned village many years ago. Everything is cultivated biodynamically, with the utmost care for the vineyard and also consistently in the vinification.
Selma de Nin is a white wine without designation of origin produced in El Pla de Manlleu (Penedès) by the winery Ester Nin. This wine is a blend of the Roussane, Marsanne, Parellada and Chenin Blanc varieties. Fermentation in oak barriques (not new oak) of 225 litres. Sur lies another élevage of about 8 months. Only indigenous yeasts are used. Almost no addition of sulphites. The Selma de Nin is a Mediterranean white Spanish wine par excellence. Beautiful colour. Very complex, mineral nose with beautiful spicy notes of fennel, thyme and acacia. Light wood touch that is beautifully interwoven with the fruit. Mineral undertones in the mouth, very pure. Full and complex with a bitterness at the end.
Only 790 bottles of the 2020 vintage were made - all bottles are numbered.
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | Catalunya |
| Appellation | Penedès (Appellation) |
| Winery | Nin-Ortiz |
| Grape | Chenin Blanc, Marsanne, Parellada, Roussanne |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2020 |
| Drinking as of | 2024 |
| Drinking till | 2030 |
| Alcohol % | 13 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | Yes |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 95 |
| Tasting Profiles | Aromatisch, Bloemig, Droog, Houtgerijpt, Krachtig, Kruidig, Rijk, Rond, Vol, Wit fruit |
| Drink moments | Barbecue, Cadeau!, Lekker luxe, Met vrienden, Open haard |
Parker
The Wine Advocate
RP 95
Reviewed by:
Luis Gutiérrez
Release Price:
$60
Drink Date:
2022 - 2028
From 2019 the Planetes de Nin has added "Clàssic" to the name, so it's the 2019 Planetes de Nin Clàssic, because for Ester Nin, the classical Priorat is Garnacha, Garnacha Peluda, Cariñena and using stems, like a small Nit de Nin from Mas d'en Caçador, which is what the wine is. 2019 is a warm vintage, and the wine has ripeness and some oak-like, slightly burnt aromas that they think come from the stems and the ripeness of the grapes. It's hedonistic, round and lush, with notes of iron and earth. Quite classical Priorat. 10,130 bottles produced.
The Nin-Ortiz family have built their winery in their Planetes Vineyard in the limit between Falset and Porrera. When the whites are harvested, they keep the boxes with the bunches in a cold storage for one or two days, then press the bunches and let the must settle, and then they fill the barrels the next day. They started experimenting with some skin contact in 2019 (one barrel) and continued with a little more in the following vintages, varying the length of the maceration; they started with five and went up to 15, and then the wines are in barrel for eight months. They use barrels from different coopers and ages. The reds are produced in different ways, but all the old vines are 100% full clusters; the young-vine Garnacha is destemmed and Cariñena is also full cluster. Each parcel has its fermentation vat, the young one in stainless steel and the rest in oak. Indigenous yeasts are used with all the wines, and they us as little sulfur as possible. All their vineyards are certified organic and they don't buy any grapes, but they don't have the seals for the certifications, because it's a lot of paperwork (and money!). They are in the process of getting Cariñena Blanca approved for the Priorat appellation. 2020 was the year of mildew (700 liters of rain!), but they "only" lost 25% of the crop by working a lot in the vineyard; it's a year they say they'll never forget. For them, 2020 is not a warm year; the skins were perfect and the wines were super aromatic from the day they started fermenting in the winery. For them, it's an exceptional vintage, the most Burgundian vintage since they started. 2019 was a warm year, a classical vintage that resulted in more powerful wines, but a heat wave in August burned some grapes (15% of loss), and it affected Cariñena more than Garnacha. And the same plants that were affected by the heat wave were also more affected by the mildew, and it also had a more devastating result on Cariñena than on Garnacha. In 2021 they had 70 centimeters of rain in January, so the vines had water and were rested and there was a huge crop. The summer was dry, but at the end of August, it started raining . . . and the grapes wouldn't ripen. Alcohol levels were down and many asked the appellation to lower the requested limit of 13% in whites 13.5% in reds . . . but they wouldn't allow it. The wines have more acidity and lower alcohol and should age nicely. They work in Priorat and in the Pla de Manlleu zone of Penedès, where Nin is from (but there without appellation of origin), and this is how they introduce themselves: "We only work with our own vineyards and bottle by parcels, to preserve the identity of the place and soils. We do not buy grapes, in order to guarantee that all our wines are made with 100% certified organic grapes. We are part of 'La Renaissance des Appellations' as a qualitative seal of biodynamic viticulture, in order to obtain healthy grapes without residues, which allows us to make spontaneous fermentations without adding SO2 during the fermentation."
Published: Sep 30, 2022
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
Ester Nin and Carles Ortiz are the proud owners of this tiny wine estate with vineyards in Porrera and Torroja, and Gratallops. Ester is an oenologist and biologist originally from the higher part of the Penedès, in El Pla de Manlleu. Carles is in charge of the vineyard, along with his mules Negret and Max. Ester is best known for her work as an oenologist of Clos Erasmus in Gratallops and of NUN, the top white wine of Enric Soler in the Penedès, of which she vinified the first vintages. In all her projects, she resolutely opts for biodynamics.
In 2004, she bought a small plot of land with just over 1 ha of vineyard, Mas d'en Caçador: a steep slope high above the road from Porrera to Torroja. 2004 was also the first harvest of its own wine (barely one barrique), the Nit de Nin, which immediately gained cult status and monster scores. In the early years, it was just Garnatxa and Carinyena. For the Nit de Nin this is 60% Garnatxa Peluda and for the Planetes 70% Garnatxa País. The Garnatxa Peluda is mixed with old Carinyena planted on steep slopes (costers). The Planetes vineyards (5 ha) consist of 4 ha Garnatxa on terraces and 1ha Carinyena on a steep slope. The new canes that have been planted are clones that have taken themselves from old Carinyena. In the meantime, several almost extinct cépages have been added to the portfolio. The native white Montanega, which is a variant of the Parellada, for the Terra Vermella. Ester's other white crown jewel is the Selma de Nin, originating from Penedès, more specifically the village of Selma, where an elevated parcel of the family is bombarded with Chenin Blanc, Roussanne, Marsanne, and Xarello.
All vineyards are biodynamically worked with the help of two mules and are located on pure llicorella (slate) spread over:
Mas d'en Caçador, three small vineyards on steep slopes (costers), with orientation north-east, north-west, between 400 and 650 m altitudes. This is one of the highest vineyards in Priorat, seen from the road between Porrera and Torroja.
Planetes: llicorella with a lot of iron oxide called ferral, much harder than regular llicorella. The new vineyards (between 5 and 13 years old) are planted on terraces and part on old 'costers' (Carinyena), visible from the road between Falset and Porrera.
Coma d'en Romeu: Grand cru vineyard covered with 75 years old Garnacha at an altitude of 350 m. Ilicorella and southern orientation.
La Rodeda: Located near Mas d'en Cacador with 80-year-old Garnatxa Peluda at an altitude of 700 m. Here too llicorella is the main soil component.
Selma de Nin: Located at an altitude of 750 meters with a limestone subsoil and a limited amount of clay.
Terra Vermella: The "red grounds" is the literal translation of the name of this white wine. The subsoil here consists mainly of ferruginous clay mixed with stones at an altitude of 550 m.
Only indigenous yeasts are used with an absolute minimum of sulfur. An extensive selection, in which all the overripe grapes are removed, ensures elegant and mineral wines. One page a day, manual and gentle. Then 18 months élevage in French oak barrels, 1/3 new.
The Planetes is selected in the same way. Fermentation and élevage for 12 to 14 months take place in 3000-liter French oak conical foeders and partly in Nit de Nin barriques from the previous year. Over the years, Ester has been omitting more and more barrique in favor of amphorae and large foeders. In the meantime, the couple has managed to build a small, functional bodega integrated into the vineyards. The harvest year 2020 is the first vintage that was vinified here.