Next to the 2013 I also tasted the 2012 Clio, from a warmer, riper year, but an extra year in bottle had rendered the tannins and integrated the oak aromas and it shows more drinkable right now. The blend is constant across vintages. Mostly Monastrell with some 30% Cabernet Sauvignon, and the production method is also quite stable, fermentation in stainless steel and the wine transferred to barriques before the end of fermentation, where it goes through malolactic and a period of some 23 months before it is bottled. The palate shows some dusty tannins, as if the wine had extracted more from the oak and the tannins felt a bit dry. Production figures do not vary much either, always around 60,000 bottles.

This red shows density and focus, with juicy black cherry and blackberry fruit mingling with espresso, licorice and loamy notes. Well-integrated tannins and lively acidity support the velvety texture. Balanced, in the modern style. Monastrell and Cabernet Sauvignon. Drink now through 2022. 5,000 cases made, 2,500 cases imported.??–TM??Region: Spain / Jumilla Select to Add