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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 92 pts. in 48 notes) - hiding notes with no text | | | Tasted by CWilliam on 4/30/2024 & rated 92 points: Didn't take notes, just enjoyed. Has structure (fruit / acid / tannin) to balance high alchohol. Paired well with grilled flank steak. 92+ with room for improvement. (445 views) | | | Tasted by Genghis88 on 4/15/2024 & rated 91 points: @The Cape Thompson in Cabo
Black, thick, inky abyss
Oaky dark fruit jam BOMB. WOW!!! Explosive to the nose. Britt could smell it from across the room when I began the carafing process.
Tastes like the nose. Heavily extracted with a 16 percent alcohol level.
Thick, and syrupy like blueberry pancake syrup.
The wine has the bones to become something wonderful. My guess it will take another 3-5 years to settle down. I still like it and it went great with fajitas tonight. (703 views) | | | Tasted by PowerPete on 3/2/2024 & rated 94 points: Meget meget blød og lækker uden at blive alt for sød. Great value for money! Den vil jeg gerne drikke igen (917 views) | | | Tasted by Jessicastein79 on 1/17/2024: N (1404 views) | | | Tasted by Decanting Queen on 12/18/2023: Such a great QPR if you like rhone blends. This one has such rich fruit and gets better the longer you leave it to air (best after 6+ hours). I need to find a few more and let them age and continue to integrate. Fun to drink now but plenty of upside. (2097 views) | | | Tasted by Sstutler on 12/17/2023: Fabulous wine!! Need more!! (1422 views) | | | Tasted by ajstorrs on 12/16/2023 & rated 92 points: Very nice, fruity. (1294 views) | | | Tasted by Zuke16 on 12/2/2023 & rated 90 points: Smooth but oak needs to integrate. (1341 views) | | | Tasted by wineotim on 11/19/2023 & rated 92 points: Very primary, juicy, ripe, with relatively sweet and tame tannins. Still a pretty good value. (1315 views) | | | Tasted by mick978@gmail.com on 10/13/2023 & rated 93 points: Sweet (1495 views) | | | Tasted by mick978@gmail.com on 8/27/2023 & rated 92 points: Very early but superb overall (1848 views) | | | Tasted by RichardP on 8/6/2023 & rated 90 points: This shows its usual fruit bomb intensity, but with a distracting overlay of oaky vanilla. Given two or three years to absorb the oak, it should merit a higher score. (2037 views) | | | Tasted by Mark1npt on 7/1/2023 & rated 94 points: Opened by our host DQ. Double splash decanted then left to slow ox for 6 hours before we dove in tonight. Very dark purple in the glass. Nose of black currant, pine bark/sandalwood and faint orange rind. Palate of dark red fruit with balanced acidity and a slight astringency from the tannins. I was giving it a 92 early in the evening but went back to it at the very end of the night after another 4+ hours of slow ox'ing in the bottle and to me it was much smoother and more balanced. Easily a 94 at that point, might even have been moving to a 95 but I called it a night. This is a very nice drinker that doesn't break the bank but give this young one plenty of air! (3180 views) | | | Tasted by AGELVIS on 6/30/2023 & rated 94 points: Double decant, followed by a six hour min slow ox. Very deep and bright magenta color. Stewed raspberry, currant, crème brûlée, sandalwood incense, and orange zest. Very smooth, dry palate, with good acidity. Firm tannins on the longish finish. 70% Monastrell and 30% CS
Wine #2 of the Deer Valley Wine-a-Palooza with Mark1NPT and Decanting Queen (and our significant others). This is drinking great in its youth. Very fun blend. (2469 views) | | | Tasted by Decanting Queen on 6/30/2023 & rated 94 points: Deer Valley Palooza in 3 stages with Mark1npt and Agelvis; 6/25/2023-7/1/2023 (8,100 ft): Really curious to try this one after the review of Rhone who. Four hour slow ox after a double decant and seemed about right.
Aromatic nose of dark cherries and flowers. On the palate ripe cherries, berries and cough syrup. A hint of orange zest and tangerine fruit.
Big but balanced with an acidity that I enjoyed.
Almost a 95 for me
Tried the last 3 ounces of this in the airport lounge at sea level. Omg such a difference. 96-97. Is it the extra micro-ox or is my palate just dead at altitude? (3163 views) | | | Tasted by Ben Christiansen on 6/28/2023: The baby brother to El Nido. Really sweet and full bodied. Fleshy and juicy. Lots of red fruit and really super massive. (1633 views) | | | Tasted by RhoneWho on 5/3/2023 & rated 95 points: Wow! Has Clio changed its style since 2015 with more modern style, improved finesse and well-integrated new oak barrel.
I have been a fan of Clio since 2004 to 2015 but stopped collecting it as it needs 5-8 years (or double decant and wait for 2-3 days) to get the tannin and rustic structure mellowed. I recently had 2013 and it’s approachable now but can further improve with a few more years; while 2011 and 2012 are drinking beautifully even after 10 years retaining primary notes (with no secondary notes which is a good thing). Clio is a very unique wine as it has a Napa-style cab nose (blended with 30% cab) and its opulence dominated the mourvedre. However, recently I tasted 2016 Clio, I was very surprised by its new/modern style which is more approachable than 2015 … So i got the 2020 vintage to try and it re-affirms that Clio has in fact improved to another level.
For the first time, I can pick notes of Mourvedre more prominently and the cab has taken a back seat (complimentary role). The texture and flavor is definitely punching above its belt challenging wines selling at $70-100.
The tannin is very fine and its acidity is well hidden under richness of dark fruits. This is a wine that can age for 10-15 years retaining its primary fruit flavor. I’m impressed by Clio. I have no qualm serving Clio to pair with steak or roast chicken. Clio can in fact be a steak-house wine.
Now, I have to go hunt down 2017 and 2018 vintage to try them Cheers!
Rating: 93-97; 94++ (2483 views) | | | Tasted by slywka7 on 4/28/2023 & rated 93 points: Decanted for over 3 hours. Aromas of vanilla bean, black cherry, plum, olive and kirsch liquor. Flavors of plum, black cherry, melted chocolate, iron and currant. Ends with a 30+ second finish with chocolate covered cherry finish. Quite tasty. (1566 views) | | | Tasted by baucoin on 4/14/2023: Good. 90. But I'd wait to 2025 or even 2026. (1607 views) | | | Tasted by CheviotCellar on 3/20/2023 & rated 93 points: This is very good, in the California cabernet steakhouse wine style. Good balanced berry fruit with very expensive and elegant oak aging. Lots of interest and character here. If only this were 13-14% abv. The 16% is too much or would have rated higher. Nice for the price. (1827 views) | | | Tasted by AllRed on 2/25/2023 & rated 89 points: 4th Saturday Group brown bagger (R&S's): Double blind. Dark color. Plum, brown sugar and roasted fruit- rather ripe but not unpleasantly so. Plum and dark fruit on the palate. (J&T) (2163 views) | | | Tasted by ewasowicz on 12/11/2022 & rated 94 points: Nose: smooth dark fruit
Taste: long finish of dark fruit, dark chocolate really great value
I like this one. (2169 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Bodegas El Nido Producer website
U.S. Importer (Addt'l Info)Bodegas El Nido Jumilla ClioMonastrell (Mourvedre/Mataro) blended with cabernet sauvignon and syrah
Produced by Bodegas El Nido (subsidiary of Juan Gil)
Winemaker: Chris Ringland
http://chrisringland.com/welcome/my-wines/spanish-wines/
Per the winemaker https://chrisringland.com/bodegas-el-nido/ "Clio is composed from 60-70% Monastrell, with finishing touches of Cabernet and Syrah. The individual parcels are matured for 24 Months in an eclectic collection of new American and French barrels. The wine benefits from a year of bottle maturation before release."
Per WA https://whwc.com/el-nido-clio-jumilla-2020 the 2019 has no Syrah "...the 2019 Clio, a similar blend of 70% Monastrell and 30% Cabernet Sauvignon..."Red Blend.Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.MurciaLocated in Southeastern Spain, the "lost" region of Yecla lies to the east of Jumilla and to the west of Alicante. Fortunately, this region was spared much of the wrath of the phylloxera plague, and many ungrafted and extremely old vines remain. The Yecla region’s progressive leader, Bodegas Castaño, has long been an advocate of the Monastrell varietal, also known as Mourvèdre. The varietal is best regarded for its influence on the wines of Châteauneuf-du-Pape where the terroir and climate is not dissimilar to that of Yecla. Both benefit from a very warm, Mediterranean climate with warm days and nights. Jumilla Jumillo DO (Wikipedia)
Appellation Location (Google Maps)
The authorised red grapes are the following:
Monastrell, Tempranillo, (known locally as Cencibel), Garnacha Tintorera, Garnacha, Cabernet Sauvignon, Merlot, Syrah and Petit Verdot (source=wikipedia, Jumilla) |
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