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EL NIDO VINEYARDS 2013 EL NIDO CLIO JUMILLA
"I had two vintages to taste from the two wines from El Nido, starting with the 2013 Clio, produced from what the Gil family consider one of their most successful vintages as a blend of Monastrell with 30% Cabernet Sauvignon. It started fermenting in stainless steel vats and finished in new oak barrels where it also underwent malolactic fermentation and 23 months élevage. The oak is more evident here than in the 2012, but the wine seems to have better freshness and more acidity and in the long run it should integrate it nicely. This is always a more accessible cuvée than El Nido. 60,000 bottles. There were two vintages of Clio and El Nido up for tasting and it was great to see the 2013s reflecting the cooler vintage and the 2012s showing riper and warmer following the style of the respective vintages. The quality level is similar, but it's more up to the personal preference for the style. It might seem a little contradictory, but the lighter 2013 feels oakier, not only because it's younger, but because the wine itself might have been a little more fragile and it could have benefited from less time in oak or perhaps even less new barriques, but here winemaker Chris Ringland is inflexible when it comes to altering the oak treatment. In the long run the 2013 would possibly be better, but for now the 2012 is more drinkable." Luis Gutiérrez Wine Advocate 92 points Drink 2016-19
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BRAISED BONELESS BEEF SHORT RIBS
|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.