The entry-level wine from El Nido, the 2014 Clio, is a blend of Monastrell (70%) from 60+-year-old vines with younger Cabernet Sauvignon (30%). It fermented in open-top 4,500-liter stainless steel tanks with neutral yeasts for about two weeks, then finished fermentation in new French and American oak barrels, where it underwent malolactic and 23 months of aging. There are plenty of balsamic and toasty aromas that seem stronger in comparison to the 2015. In the 2014, there is less ripeness and somehow the fruit, even if it's from the same vineyards, seems a lot weaker. The palate is consistent with what I found in the nose, and it feels like this is a vintage for the short term, while the 2015 develops in bottle. 60,000 bottles produced.

Plush and alluring, this red delivers plum pudding, fig and licorice flavors, framed by cocoa and cinnamon. Well-integrated tannins and tangerine acidity keep this fresh and balanced. Generous and balanced, in the modern style. Monastrell and Cabernet Sauvignon. Drink now through 2024. 6,000 cases made, 3,000 cases imported.??–TM??Region: Spain / Jumilla Select to Add

Bright violet color. Intensely perfumed black/blue fruit and floral scents are complemented by suggestions of smoky minerals, vanilla and exotic spices. Smooth and broad on the palate, conveying a suave blend of power and finesse to its sweet black raspberry, blueberry, cola and spicecake flavors. Shows impressive energy on the persistent finish, which features supple tannins and a strong whiplash of florality. (raised for two years in new French and American oak barrels)