I had two vintages to taste from the two wines from El Nido, starting with the 2013 Clio, produced from what the Gil family consider one of their most successful vintages as a blend of Monastrell with 30% Cabernet Sauvignon. It started fermenting in stainless steel vats and finished in new oak barrels where it also underwent malolactic fermentation and 23 months élevage. The oak is more evident here than in the 2012, but the wine seems to have better freshness and more acidity and in the long run it should integrate it nicely. This is always a more accessible cuvée than El Nido. 60,000 bottles.

Kirsch, blackberry and cranberry fruit mingles with dark chocolate, anise and tar notes in this rich, ripe red. The firm tannins are well-integrated, and balsamic acidity gives this a savory note. Bold and heady, in the modern style. Best from 2018 through 2028. 6,000 cases made.