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Lush blueberry and blackcurrant jam meet earthy mushroom, leather and sweet spice. Full and seamless, with ripe black fruit, a peppery edge, polished tannins and a long, powerful finish of dark berry and oak spice.
Available in store
Close70% Monastrell, 30% Cabernet Sauvignon
Food pairings: Roast beef or grilled ribeye, roast poultry, cured cheeses, rice dishes with mushrooms, white meats and game.
Winemaking: Hand-harvested into small boxes and sorted on a selection table. The wine ferments in stainless steel, then ages about 20–24 months in new French and American oak barrels before bottle aging. Winemaking is led with Australian consultant Chris Ringland.
Vineyards and terroir: Fruit comes from Bodegas El Nido vineyards in D.O. Jumilla: very old, low-yielding Monastrell and Cabernet Sauvignon on rocky, sandy limestone soils at elevation, dry-farmed under Jumilla’s hot, dry continental climate with sharp day–night swings.
Family and history: Bodegas El Nido is a Gil Family Estates project in Jumilla, created as a showcase for old Monastrell vines cloned from plantings of the family’s great-grandfather Juan Gil Giménez. It is a sister house to Bodegas Juan Gil, with Clio and El Nido as its flagship cuvées.
