Ester Nin grew up in the Alt Penedès, first studying biology before pursuing enology with a focus on biodynamic and organic viticulture. After her studies, she spent several years at Mas Martinet, learning the intricacies of winemaking firsthand, before becoming the viticulturist at Clos i Terrasses. But it was Priorat—the rugged slopes, rocky soils, and ancient vines—that pulled her in completely. In 2004, she purchased a 1.5-hectare parcel in Mas d’En Caçador, the famed vineyard straddling the border between Porrera and Gratallops. With that, Familia Nin Ortiz was born.

The domaine follows the most rigorous biodynamic farming, working exclusively with organic materials and engaging in knowledge-sharing with neighboring growers. All weeding is done by hand, and the soils are plowed by mule. Harvesting is early to ensure a perfect balance between acidity and ripeness. In the cellar, grapes are carefully sorted, partially destemmed, and chilled briefly to prevent oxidation. Fermentations occur spontaneously in neutral vessels, with a winemaking approach that prioritizes elegance, restraint, and a balance of bright acidity and delicate aromatics.

La Coma d’En Romeu is their newest offering, a single vineyard planted to 75-year-old garnatxa negra. The site faces south and southeast, but its
altitude—350 meters—and Ester’s gentle hand keep it lifted and fresh. Unlike the terraced vineyards of Mas d’En Caçador, Coma d’En Romeu is planted on steep costers of crumbling schist. The result is a wine that’s floral and wild, with red fruit and herbs dancing above a core of mineral tension.

Fermented naturally with whole clusters and given a gentle, four-week maceration, the wine ages 17 months in just two barrels—one 600L, one 300L—before bottling with minimal sulfur. This is Priorat rendered through Ester’s lens: vivid, lifted, and quietly powerful. Consistently lauded by critics, with past vintages garnering 99 points, this is an emblematic and worthy representation of the region, fit for any collection.