

Bodegas El Nido Jumilla El Nido 2018 |
The 2018 Clio was produced with 70 Monastrell and 30 Cabernet Sauvignon, and despite the warm and dry year, it has a little less alcohol than the 2017. It fermented in stainless steel with neutral yeasts and matured French and American oak barrels, where it also underwent malolactic and 23 months of levage.
Even this shows nice integration of the oak; Miguel Gil told me the wine from 2018 was so powerful and concentrated that it absorbed the oak like never before. And it’s true that both wines from 2018 feel a lot less oaky and more balanced, and they have all the ingredients for a long time in bottle. There are some ashy and smoky undertones and a full-bodied palate with _ne tannins a chalky texture and some sweet spices, still young and with a long life ahead of it in bottle.

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