Bodegas El Nido was started in 2001 by DO Jumilla/Bodegas Juan Gil,
Jorge Ordoņez (a leading importer of Spanish wine into the US) and
Australian enologist, Chris Ringland. The winery is newly constructed,
but the Monastrell vines are all old and ungrafted. There is a very
thick slab of limestone just about half a meter below the vineyard
surface. In order to plant the vineyards, holes had to be dug (by hand)
into the slab. There is very little rainfall. These harsh conditions
yield wines with intense character and flavor. 32 hectares are planted
to Monastrell and 12 to Cabernet Sauvignon. The 2006 Clio, composed of
70% old-vine Monastrell and 30% Cabernet Sauvignon, is opaque
purple-colored with an enthralling bouquet of pain grille, spice box,
violets, espresso, blueberry, and blackberry. Layered, opulent, and
full-flavored, this thick wine has superb concentration and balance. It
will evolve for 6-8 years and drink well through 2025. The winemaking
at the El Nido project is overseen by renowned Australian vigneron
Chris Ringland. After a meticulous selection process, the grapes are
basket pressed and fermented in oak. Malolactic fermentation occurs in
new French and American oak where the wine remains for 26 months. Wine
Advocate rated 95 |
