Red Wine El Nido 2017
Availability: In stock
The two companies were joined in their effort by the top Australian winemaker Chris Ringland. Famed for its impressive wines from Barossa Valley, he brought his expertise in order to craft a top-notch wine.
The 2016 vintage is made of 70% Cabernet Sauvignon coming from 40 to 50-year-old vines, and 30% Monastrell, coming from of near centenary grapevines.
Collected manually and brought to the cellar in little boxes, alcoholic fermentation and maceration took place in stainless steel tanks at a temperature of 25ºC.
Then this red wine from Jumilla was transferred into new French and American oak barrels, where it completed malolactic fermentation and was aged for 22-26 months.
This wine has a tremendous intensity and complexity, so we recommend that you decant El Nido 2017 for at least 2 hours before you drink it.
Drink until 2030+.
Production limited to only 5,000 bottles.
Bright and bold, El Nido has a beautiful, high, ruby-coloured robe with a violet-bluish hue at the rim.
Overwhelming aromatic intensity, showing notes of juicy black fruit, liquor-infused fruit, a deep mineral background, hints of wet earth and dry leaves, a Persian market of spices, hints of tobacco, the purest cocoa, and some bittersweet hints mingled with notions of smoke and toast. An amazing blend of Cabernet Sauvignon and Monastrell.
Big, bold and muscular, but not in the least suffocating. This Crianza red wine is surprisingly smooth, with real freshness and finesse all along the explosive display of flavours. Crafted with surgical precision by Bodegas El Nido, the wine has an exceptional acidity, almost fully-integrated tannins and a very long finish that leaves traces of toast, black fruit and fresh earth.
|Our personal opinion||
A towering achievement, El Nido 2017 from Jumilla will become something truly spectacular in the next years.
El Nido 2015:
Enterwine 95. Parker 95. Peñín 96.
El Nido 2013:
Parker 94 & Peñín 95.
El Nido 2012:
El Nido 2011:
El Nido 2010:
|Bottle size||75 cl|
|Should this wine be decanted?||Two hours before serving|
|Type of ageing||Months in French and American oak barrels|
|Number of months aged in Barrels||24|
|Percentage of variety||Cabernet Sauvignon 70%, Monastrell 30%.|
|Pairings||Aged cheeses, Birds, Civet, Cured cheeses, Game animals, Grilled red meats, Roasted red meats, Specialty Spanish prosciutto , Stews|
|Taste||Complex and Elegant, Tasty with barrel notes, Very intense and inky|
|Occasion||A special occasion, Because you deserve it, Romantic Dinner, To bring to an engagement|