Bodegas El Nido: Never dipped below 93 @ Robert Parker

Above: Jumilla, Spain is emerging as a leading producer of Spanish fine wine.

“The Over Achieving Bodegas El Nido Clio”

Via Swirl and Savor.

What do you get when you combine one of Australia’s top winemakers, the leading Spanish wine importer and a family with a hundred years of winemaking experience behind them? Bodegas El Nido is the result of this passionate endeavor taken by Chris Ringland, Jorge Ordonez and the Gil Vera family (Bodegas Juan Gil) and their belief that the Jumilla region of Spain could produce world class wines. Featuring the Monastrell as their rock star varietal, the wines from this Bodegas El Nido are highly sought after and their fans anxiously await the arrival of the new vintages.

Somewhat controversial because of their nontraditional approach to Spanish wine, Bodegas El Nido is not about old world subtlety or finesse, but pure power and a hedonistic richness much more reminiscent of Napa or Australia. Adored by Robert Parker whose scores have never dipped below 93 points, they produce 2 wines the Clio ($45.99) and the El Nido ($100+).

So for those of you who are fans and some of you who might now be curious, call me to reserve your bottles of the Clio because there is very little to go around. Only 180 bottles make it to the state of Louisiana and believe me, it goes fast. And at it’s modest price point it truly over delivers if you are looking for a wine with a big time “wow” factor!

Robert Parker’s Wine Advocate, 94 points: The 2007 Clio is made up of 67% old vine Monastrell sourced from a vineyard planted in 1944 and 30% Cabernet Sauvignon from a vineyard planted in 1979. The alcoholic fermentation is in oak followed by ML in new barrels and aging for 26 months in new French and American oak. A glass-coating opaque purple color, it displays an in-your-face bouquet of wood smoke, underbrush, incense, blueberry, and black currant. Dense, chewy, packed and stacked, the fruit quality is superb, the balance impeccable, and the finish lasts for nearly a minute. It will be controversial with those who prefer low alcohol and finesse in their wines. Those who like unrestrained power and richness will adore it quite aside from the fact that it over-delivers for its relatively modest price. Drink it from 2011 to 2022.

Robert Parker gives Bodegas Juan Gil high marks

Photo via Bodeboca.

Winery website.

2010 Bodegas Hijos de Juan Gil Albacea
A Mourvedre Dry Red Table wine from Jumilla, Spain

90 points

The 2010 Albacea is a 100% Monastrell aged 4 months in French and American oak. It includes fruit declassified from the Juan Gil cuvee as well as other estate fruit. Earth, mineral, underbrush, and a hint of balsamic are just some of the nuances in this pleasure-bent Monastrell. It opens in the glass to reveal plenty of spice, lavender, and layers of dark fruit flavors, a sense of elegance, and exceptional length for its humble price. It over-delivers in a big way.

—Jay Miller
Wine Advocate #195
Jun 2011

2008 Bodegas Hijos de Juan Gil Juan Gil 18 Meses
A Proprietary Blend Dry Red Table wine from Jumilla, Spain

90+ points

The 2008 Juan Gil 18 Meses is a blend of 60% Monastrell, 30% Cabernet Sauvignon, and 10% Syrah sourced from vines over 50 years of age and aged for 18 months in new French and American oak. Purple/black in color, it proffers a nose of pain grille, graphite, earth notes, spice box, black fruits, and a hint of balsamic. It opens in the glass to reveal excellent density, savory flavors, plenty of spice, and a lengthy, pure finish. It will evolve for 2-3 years and drink well through 2020.

—Jay Miller
Wine Advocate #195
Jun 2011

2008 Bodegas Hijos de Juan Gil Juan Gil
A Mourvedre Dry Red Table wine from Jumilla, Spain

90 points

The Juan Gil wines begin with the 2008 Juan Gil made from 100% Monastrell and aged for 12 months in French oak. It displays an attractive perfume of rose petals, racy red and blue fruits, Asian spices, incense, and underbrush. Round, balanced, and elegant, it possesses enough structure to evolve for 1-2 years although there is no need to defer gratification.

—Jay Miller
Wine Advocate #195
Jun 2011