Familia Nin Ortiz Planetes de Nin 2011 Front Label
Familia Nin Ortiz Planetes de Nin 2011 Front LabelFamilia Nin Ortiz Planetes de Nin 2011 Front Bottle Shot

Familia Nin Ortiz Planetes de Nin 2011

  • RP92
750ML / 0% ABV
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Winemaker Notes

Planetes is a blend of Garnatxa Negra and Carinyena that is harvested by hand, partially destammed, fermented with indigenous yeasts and aged in foudre. The freshness and brightness of Planetes is a testament to the relatively cooler, east-facing aspect of the site as well as the hands-off approach that Carles and Ester take in the cellar.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2011 Planetes de Nin is 70% Garnacha and the rest Carinena from the Partida Planetas, a vineyard in Porrera with slate soils. The grapes are destemmed and the wine aged for 18 months in foudre. The nose is full of lactic and red fruit notes with some cereal aromas thrown in and just a whiff of volatility. The palate is medium-bodied, with very good natural acidity (this is an east-facing vineyard) and freshness (almost citric, for sure red and not black fruit), with precise flavors, polished, sophisticated tannins, very good balance and length. This is an impressively fresh 2011.
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Familia Nin Ortiz

Familia Nin Ortiz

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Familia Nin Ortiz, Spain
Familia Nin Ortiz Winery Image
With two viticulturists devoted to the principles of biodynamics, the farming at Familia Nin-Ortiz employs only organic materials including mineral sulfur in the vineyard, sprayed biodynamic infusions and applications of their own compost. All the work is manual including harvesting. When the fruit arrives at their cellar, completed in 2012, it is chilled for 24-48 hours to prevent oxidation at the beginning of the winemaking process. Fermentations occur spontaneously and take place in foudre, demi-muid or amphorae. The goal at Familia Nin-Ortiz is to produce elegant wines so extraction in also natural, occurring without aggressive manipulation of the cap. Aging takes place in primarily neutral wood vessels so the purity of the site can be preserved.
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Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. Its renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and overly fermented wines already produced.

This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years, the area under vine practically doubled.

Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

ESLEC4903_2011 Item# 343223

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