I also tasted the 2019 El Nido, produced with a similar blend of 70% Cabernet Sauvignon and 30% Monastrell as the 2018 I tasted next to it. This wine always ferments in stainless steel with neutral yeasts and matures in a combination of French and American oak barrels for 23 months. 2019 was marked by torrential rains during the harvest (200+ liters in Jumilla) and the crop was reduced by 30%. It's a little lower in alcohol at 15.5%. Even if younger and a little creamier, I feel there is better integration of the oak (or the toasted notes from the charred wood) in this 2019 than in the 2018. It's fresher and has better balance in the XXL style of red that doesn't come through as varietal; the grapes feel very integrated, and the varietal character seems diluted in the blend. 5,500 bottles were filled in September 2021.

A stylish red, with the savory underpinning of tarry smoke and cured tobacco serving as a fine counterpoint to ripe black currant, fig cake and licorice twist flavors. Gains power and weight from the concentrated flavors and sinewy tannins, but this is deftly knit and fresh. Harmonious today, but should also show well with short-term cellaring. Pretty spice and violet notes play on the finish. Cabernet Sauvignon and Monastrell. Drink now through 2034. 450 cases made, 280 cases imported.??–AN??Region: Spain / Jumilla Select to Add