“When I left Mas Martinet my idea was to experiment more with ecological and biodymanic viticulture and Daphne gave me that opportunity”, stated Ester Nin who also believes that the ‘Clos Erasmus’ 2005 vintage is objectively better than the last, which means that 2008 could still afford many surprises. “We believe that we still haven’t reached our ceiling”, she stated with pride.

She works with Daphne Glorian, friend as well as boss, at Clos i Terrasses, on the two wines made at the bodega: ‘Clos Erasmus’ and ‘Laurel’. Both come from the bodega’s own vineyards located in the vicinity of Gratallops, also under DO Priorato. The first wine, a coupage of Garnacha and Syrah, from 20-year-old vineyards, has a maximum production of 4,000 bottles, currently the same production as ‘Laurel’, a coupage of Garnacha and Cabernet from 8-year-old younger vines, although one of the bodega’s objectives is to increase this wine’s production.

The one characteristic highlighted by Ester Nin in both wines is their potential, no doubt a consequence of the Gratallops climate, one of the warmest in Priorato, although she also emphasises their aromatic richness and solid structure.

The oenologist’s third project also takes place in Porrera, one of DO Priorato’s coldest regions. There she works at the Marco Abella bodega, where three wines are made: two reds, from Garnacha and Cariñena, and a very special white ‘Òlbia’ made from Macabeo and Pedro Ximénez. One of the reds, ‘Clos Abella’ is made from grapes grown in the bodega’s own vineyards, and is aged for 18 months in semi-new oak barrels, but the grapes use to make ‘Mas Mallola’ are bought and part of its ageing takes place in cement vats. “Both wines are similar, although the ageing and the grape control are different”, Ester explained adding that she is particularly proud of the white. “’Òlbia’ has 90 percent Macabeo and 10 percent Pedro Ximénez, which makes it an especially interesting wine due to the combination of native yeasts and the Macabeo grape. I think that we are probably the only ones who work like this”, Nin specified.

White wine also happens to be one of her favourite projects. ‘Nun’, is made from 100 percent Xarel.lo fermented in oak and made by Ester Nin under DO Penedés where she works at Vinifera with sommelier Enric Soler. “This is a little known wine with a production of around 3,000 bottles, but for me it’s the best white in the whole of Spain”, she stated with satisfaction. This wine comes from a small plot of under a hectare with vines of between 60 and 65 years old.