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Bodegas El Nido Red Blend Jumilla Clio 2006

Winemaker's Notes:

S.L.Jumilla Estate bottled.The grapes for this wine come from 12 hectares (29.65 acres) of 29 year old Cabernet Sauvignon vineyards, yielding an average of 2,400k/ha (2,136lbs./acre), and 32 hectares (79 acres) of 64 year old Monastrell vineyards yielding an average of 1,600k/ha (1,425 lbs./acre). The vines are subjected to several passes during harvest. With each passing the workers choose only the most mature bunches leaving the others to develop further.The grapes are harvested into small baskets to prevent bruising. Monastrell grapes were harvested the last 2 weeks in September and the Cabernet grapes were harvested the first 2 weeks in October. The famous Australian winemaker, Chris Ringland, oversees the winemaking process. The bunches are brought to triage tables for selection of only the healthiest, ripest grapes; followed by fermentation in open small vats that hold only 3 or 4 tons per batch for 7 days. The grapes are basket pressed and fermentation is finished in oak barrels. New French and American oak barrels are used for malolactic fermentation. The wines are aged for 26 months in new barrels. Production: 2,250 cases of 6 bottles. 30% Cabernet Sauvignon 29 Year Old Vines 70% Monastrell 64 Year Old Vines

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Bodegas El Nido:
Bodegas El Nido is a collaborative wine brand created by Australian enologist Chris Ringland, Spanish wine importer Jorge Ordonez and the Gil Vera winemaking family (of Bodegas Juan Gil). The production is based in the Valle de la Aragon within the Murcia district of Spain’s Jumilla region. The two wines produced, El Nido and Clio, mirror each other in grape composition. Clio is compose... Read more
Bodegas El Nido is a collaborative wine brand created by Australian enologist Chris Ringland, Spanish wine importer Jorge Ordonez and the Gil Vera winemaking family (of Bodegas Juan Gil). The production is based in the Valle de la Aragon within the Murcia district of Spain’s Jumilla region. The two wines produced, El Nido and Clio, mirror each other in grape composition. Clio is composed of 70% Monastrelll and 30% Cabernet Sauvignon, while El Nido is 70% Cabernet Sauvignon and 30% Monastrell. The wines are fruit-forward, powerful and highly concentrated and have a devoted following among enthusiasts for New World styles of Spanish wine.  Read less

Member Reviews for Bodegas El Nido Red Blend Jumilla Clio

Add your review
Snooth User: VegasOenophile
20275912,198
4.50 5
08/08/2009

This was a dense, powerful wine and I found it to be truly remarkable. Robert Parker was at this venue over Father's Day and said this wine was "Stunning stuff." It is. Not for the weak palette, but worth a try if you like big, bold reds. This had a pleasant, floral finish that lingered long. *** Tasted again today 8/8/09 at Marche` Bacchus and I again gave it 4 1/2 "glasses". Truly wonderful and a bargain at $46 (at this store anyway). parker has since given it 95 pts.


Snooth User: dista23
79950305
4.00 5
07/18/2008

Have not tried its more expensive sibling, but this has definite wow appeal for a big wine at this price point. Your friends will enjoy this. Must admit it works better with a good steak and/or pieces of parmiggiano.


Snooth User: dddunn
237030178
4.50 5
08/18/2009

Spectacular bottle. The oak was very prominent and the feel was surprising for a wine so young. I will absolutely buy more and keep them for a season or two to let the super bold fruit, floral and mineral subtleties blend. A steal for under $50. Much better than some $90+ I've had in the last year.


Snooth User: bmckenna
19888488
5.00 5
06/15/2009

This wine was a knockout. There was this absolutely beautiful blood orange component to the nose, that settled down a bit but was joined by orange blossom and clover honey, along with magnificent red fruits. An absolutely delicious wine that I'd imagine will get more delicious in the bottle. We decanted for about 3 hours before it really started wow-ing us.


Snooth User: Larso
23934916
5.00 5
11/27/2010

Tasted 27NOV10: Wow! I have had Clio before including this vintage, and it continues to impress with just loads upon loads of nearly irresistible red fruits and a delightful resinous, almost chewy, tasty finish that beckons you to take another sip. This is winemaking at its lively best. Mmmmm.......I am glad, very glad that I have more of these in the cellar.

User Tags:

Larry the Wine Guy

Snooth User: Addyson237
84076614
4.50 5
05/16/2011

OMG I love this wine! Smooth on the way down, no bitter taste at the end, and way to easy to drink. I am normally a pinot fan but I am now a Clio fan!


Snooth User: mmusselman1
1828125
0.00 5
05/19/2009

the 2006 is superior to the 2005. Just did a blind tasted test with the 2005 vs the 2006 and 90% enjoyed the 2006. the '06 is more approachable and balanced now. The 2005 is good too, but needs another 3-5 years of cellaring. Also blind tested the '05 & '06 Juan Gil. Same results for the most part. All four great wine values though

User Tags:

Michael M.

1 2

External Reviews for Bodegas El Nido Red Blend Jumilla Clio

External Review
01/14/2009

Best to buy this one before the reviews come out and the price goes up.



S.L.Jumilla Estate bottled.The grapes for this wine come from 12 hectares (29.65 acres) of 29 year old Cabernet Sauvignon vineyards, yielding an average of 2,400k/ha (2,136lbs./acre), and 32 hectares (79 acres) of 64 year old Monastrell vineyards yielding an average of 1,600k/ha (1,425 lbs./acre). The vines are subjected to several passes during harvest. With each passing the workers choose only the most mature bunches leaving the others to develop further.The grapes are harvested into small baskets to prevent bruising. Monastrell grapes were harvested the last 2 weeks in September and the Cabernet grapes were harvested the first 2 weeks in October. The famous Australian winemaker, Chris Ringland, oversees the winemaking process. The bunches are brought to triage tables for selection of only the healthiest, ripest grapes; followed by fermentation in open small vats that hold only 3 or 4 tons per batch for 7 days. The grapes are basket pressed and fermentation is finished in oak barrels. New French and American oak barrels are used for malolactic fermentation. The wines are aged for 26 months in new barrels. Production: 2,250 cases of 6 bottles. 30% Cabernet Sauvignon 29 Year Old Vines 70% Monastrell 64 Year Old Vines

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