2009 Bodegas El Nido Clio

Year: 2009
Appellation: Jumilla
Country: Spain
Red Wine
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Previous ratings (Wine Advocate):
2008: 94 pts.
2007: 94 pts.
2006: 95 pts.
2005: 95 pts.
2004: 97 pts.
2003: 96 pts.
2002: 93 pts.

"Clio’s worst score from Wine Advocate was its debut year of 2002. It got 93 points that year and hasn’t received less than 94 since. It’s is made of 70% Monastrell (AKA Mouvedre) and 30% Cabernet. Mouvedre isn’t generally used as a primary grape with the exception of one very famous wine. Ever heard of Beaucastel? Yeah, it’s a majority Mouvedre.

Clio is a joint venture between Juan Gil, Jorge Ordonez and Chris Ringland – three legends of the wine world, who came together to create a legend of their own. The unique blend of Rhone and Bordeaux gives this wine a finesse and a power that combine to create a very compelling wine. Copious amounts of new oak produces a vanilla nose but as the wine hits the palate, oak takes a backseat to the fruit. Fruit is where Spain is unmatched in terms of vine age (old) and yield (low). No amount of wine making skill can make up for pure fruit, and that’s Juan Gil’s specialty.

Though it’s only in its 8th vintage, Clio is one of the true legends of Spain and for under $40, it’s one of the best values going!" (Nickel & Dime)

Winery Notes:
30% Cabernet Sauvignon 32 Year Old Vines, 70% Monastrell 67 Year Old Vines

Estate bottled.

The grapes for this wine come from 12 hectares (29.65 acres) of Cabernet Sauvignon vineyards, planted in 1979, yielding an average of 2,400k/ha (2,136 lbs./acre), and 32 hectares (79 acres) of Monastrell vineyards, planted in 1944, 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.