Made in painfully small quantities from a single vineyard in Penedès called Selma de Nin. An equal blend of Roussanne, Marsanne, Chenin Blanc and Perellada Montonega, barrel fermented and completely unique. Mineral, textured, with (if you can wait!) terrific ageing potential, this is certainly a must-try.
The original white from Pla de Manlleu in Penedès, the 2016 Selma de Nin was produced with 25% each Marsanne, Roussanne, Chenin Blanc and Parellada Montonega from one hectare of 12-year-old vines, and it fermented and matured for five months in used 300-liter oak barrels. It has a reductive character à la Coche-Dury, and on the nose, there are some notes that are reminiscent of diesel, along with some varietal notes from the Marsanne and the Roussanne. The palate has great acidity and is lively and young, vibrant and mineral, with a long, dry and salty finish. This has a strong personality that goes beyond the varieties and the general character of Penedès, as it's inside its limits in a higher altitude (750 meters). 1,630 bottles were filled in August 2017, and they keep the bottles for two years before the wine is sold.
Família Nin-Ortiz’ prestigious Priorat wines are made by Ester Nin and her husband Carles. Ester’s day job is as a viticulturist at Daphne Glorian’s Clos I Terrasses, and they share a commitment to old vineyard plots and biodynamic techniques. Ester bought a tiny parcel (less than 3 acres) of old vines on the steepest hillside slopes above the village of Porrera, at 650 meters above sea level. A few years earlier Carles had purchased nearly 5 hectares of vineyards in the nearby site of Finca les Planetes, where he restored old vines of Grenache and Carignan.
They farm using exclusively organically materials, biodynamic infusions and make their own compost. All the work is manual and fermentations are natural, taking place in neutral vessels such as foudre, demi-muids or amphorae, where the wines are also aged. These are incredibly pure, elegant, and balanced wines, with tons of ageing potential.
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