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Bodegas El Nido Jumilla Clio 750 2012
Sku: 93955
EL NIDO WINERY 2012 EL NIDO CLIO JUMILLA
"It might be that in the books 2010 was a more favorable vintage than 2011, but I see the opposite in the wines of El Nido. The 2011 vintage o ...more
Product Rating
Product Information
Country: Spain
Region: Jumilla
Grape Varietal: Cabernet Sauvignon,Mourvedre
Type: Still wine
Reg. 44.99
Net item – no further discount

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EL NIDO WINERY 2012 EL NIDO CLIO JUMILLA
"It might be that in the books 2010 was a more favorable vintage than 2011, but I see the opposite in the wines of El Nido. The 2011 vintage of the 70% Monastrell and 30% Cabernet Sauvignon Clio is ultra dark, almost black, with a very smoky nose, plenty of spices, graphite with some lactic hints, plums, blackberries, chocolate — all black. The palate is still dominated by the oak, very ripe fruit with unusual flavors of café au lait, plenty of drying, powerful tannins and a clearly sweet finish (toffee) that tries to compensate the high alcohol and moves stylistically closer to a Port. It's a particular style, very good." Luis Gutierrez Wine Advocate 93 points (2011 vintage) "(70% monastrell and 30% cabernet sauvignon; aged for 24 months in new French and American oak): Opaque ruby. Ripe, expressive scents of black raspberry, cassis, dark chocolate, vanilla and potpourri. Fat, full and concentrated, offering intense black and blue fruit preserve flavors and notes of licorice and mocha. Finishes spicy and very long, with smooth, sweet tannins and slow-building smokiness." Josh Raynolds Steve Tanzer's International Wine Cellar 92 points (2010 vintage)
Producer
This is a joint project between the Gil family, who has done so much to put Jumilla on the map with the wines from Finca Luzon, wine broker Jorge Ordonez, one of the pioneers for unearthing high quality wines from Jumilla, and famed Barossa, Australia winemaker, Chris Ringland. The debut releases, the 2002 is a spectacular effort that establishes new benchmarks, not only in terms of its bold pricing, but also the extraordinary quality of what is in the bottle. The fruit is harvested by hand in small baskets, picked very ripe, given a severe triage, and fermented in open top, three to four ton vats. The wine is aged in 100% new French and American oak for malolactic fermentation and for 26 months prior to being bottled.

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