The top of the range 2013 El Nido boasts a whopping 16% alcohol with lowish acidity. The blend is reversed from its sibling Clio, in this case mostly Cabernet Sauvignon with some 30% Monastrell, and similarly finishes its fermentation in barrique where it undergoes malolactic and 23 months aging. The nose is dominated by ripe black fruit and plenty of spices and smoky notes from the oak, but does not show any herbal aromas so often found in Cabernet. The creamy oak seems to be more present with time in the glass, and I think it is still very young. The Cabernet can ripen nicely in Jumilla, in fact you have to be careful not to go over the limit. The palate is full-bodied, with dense sweet fruit and plenty of dusty tannins, with nice balance in an XL way. It has a lot of everything and it should develop nicely in bottle. This is a particular style, for the fans of soft, ripe and generously-oaked reds, very good in its style. Better to leave it in bottle for a while and enjoy with powerful food. 6,000 bottles produced and bottled in September 2015.

Concentrated yet balanced, this rich, modern red is dense and fleshy, with muscular tannins and balsamic acidity supporting the thick texture. Ripe and heady flavors of blackberry, kirsch, currant, anise and dark chocolate mingle. Best from 2018 through 2028. 400 cases made, 280 cases imported.??–TM??Region: Spain / Jumilla Select to Add