2023 Bodegas El Nido Nido Magnum

Miguel Gil, recorded owner of the top domain Juan Gil, chose quality over quantity in Jumila, undiscovered for years, out of respect and love for his region (and great wine!) For the mini project of Bodegas El Nido, he calls on the Australian top winemaker Chris Ringland (at Parker good for 100/100…) 2 wines are made at this small Bodega: Clio & El Nido. The 16 ha Monastrell followed of 60 years old perched on terraces oriented northeast. Furthermore, 25 years ago, 12 hectares of Cabernet Sauvignon were planted on the hills with an oblique north in the same region. Today, these unique top quality mature grapes, magnificently bred by the Gil-Ringland duo, offer the most aristocratic wines in Spain.

The entire international wine press is unanimous in its assessment of the El Nido and Clio wines. Unprecedentedly good and fitting to the top of Spanish wines. In absolute terms, the El Nido and the Clio are not cheap, but in relative terms (eg compared to top Bordeaux) the Clio and Nido cost a fraction and therefore have an unprecedented good price / quality. In our beautiful selection of wines, the El Nido and Clio should not be missing in the opinion of Miquel and Juan Gil.

About Juan Gil Family Estates:

The Juan Gil Family estates represents a group of small wineries spread all throughout Spain: from Jumilla to RíasBaixas, Montsant foothills to Calatayud, the flatlands of Almansa to the venerated kingdoms of Rueda and Castilla y León. Of which they all fall under one umbrella of The Juan Gil Family Estates. 

In this way they are able to create a total and representative portfolio of Spanish wine. Each winery brings something unique to the table - displaying a true sense of place. All the wines have one thing in common; they are made from native Spanish varieties. 

The Juan Gil Family Estates include:

• Juan Gil
• Shaya
• Can Blau
• Tridente
• Atalaya
• Morca
• Ateca
• El Nido
• Lagar Da Condesa
• Llicorella Vins

Murcia is one of the seventeen autonomous regions of Spain and also forms one province. The region is located in the southeast of the country, on the Mediterranean Sea, east of Andalusia and south of the Comunidad Valenciana. The capital of the region is the city of the same name Murcia.

The vineyards around Murcia are mostly planted with the Monastrell (Mouvèdre). Murcia used to be a supplier of bulk wines. That is changing. Today, the region is passionately experimenting with powerful, expressive red wines. With good results.

The vineyards near Murcia are old, arid, brown, dry and hot. They are mainly planted with Monastrell (a Spanish clone of the Mourvèdre). The grapes have to work hard. That in itself is not at all disadvantageous to the wine and it may be the reason that wine was already made here at the end of the Neolithic.

Murcia used to be a producer of bulk wines. And from grapes that were transported to other regions to give the wine more body there. That still happens, but much less than before. The wine consumer is less and less waiting for moderate bulk wine and the winemakers have adapted.

Three DOs have been established with good quality control and since then the region has acted as a magnet for adventurous wine investors experimenting with powerful, high-quality red wines.

Bullas, Jumilla and Yecla
All Murcia DOs have the Monastrell in common. It is widely planted in all three. In DO Jumilla, progressive winemakers experiment on the dry lime soils with Monastrell, Syrah, Cabernet Sauvignon and Merlot. They strive for concentrated, expressive reds, usually aged in wooden barrels into Crianza's and Reserva's.

Yecla still has vines that survived the grape louse infestation from the 19th century. Quite unique in Europe. The soil is so dry and poor that the louse could not reach the sticks. It is a small area where besides Monastrell also Cabernet Sauvignon, Merlot, Tempranillo and the white Macabeo and Airén are planted.

Bullas is currently the least developed DO in Murcia. Especially young, fruity red wines from Monastrell are made, which do not get wood maturation.

Murcia is one of the seventeen autonomous regions of Spain and also forms one province. The region is located in the southeast of the country, on the Mediterranean Sea, east of Andalusia and south of the Comunidad Valenciana. The capital of the region is the city of the same name Murcia.

The vineyards around Murcia are mostly planted with the Monastrell (Mouvèdre). Murcia used to be a supplier of bulk wines. That is changing. Today, the region is passionately experimenting with powerful, expressive red wines. With good results.

The vineyards near Murcia are old, arid, brown, dry and hot. They are mainly planted with Monastrell (a Spanish clone of the Mourvèdre). The grapes have to work hard. That in itself is not at all disadvantageous to the wine and it may be the reason that wine was already made here at the end of the Neolithic.

Murcia used to be a producer of bulk wines. And from grapes that were transported to other regions to give the wine more body there. That still happens, but much less than before. The wine consumer is less and less waiting for moderate bulk wine and the winemakers have adapted.

Three DOs have been established with good quality control and since then the region has acted as a magnet for adventurous wine investors experimenting with powerful, high-quality red wines.

Bullas, Jumilla and Yecla
All Murcia DOs have the Monastrell in common. It is widely planted in all three. In DO Jumilla, progressive winemakers experiment on the dry lime soils with Monastrell, Syrah, Cabernet Sauvignon and Merlot. They strive for concentrated, expressive reds, usually aged in wooden barrels into Crianza's and Reserva's.

Yecla still has vines that survived the grape louse infestation from the 19th century. Quite unique in Europe. The soil is so dry and poor that the louse could not reach the sticks. It is a small area where besides Monastrell also Cabernet Sauvignon, Merlot, Tempranillo and the white Macabeo and Airén are planted.

Bullas is currently the least developed DO in Murcia. Especially young, fruity red wines from Monastrell are made, which do not get wood maturation.

The Monastrell grape is a strong variety with a thick skin and also known as Mourvèdre. The Monastrell grape is called Mourvèdre in France and, in addition to the powerful wines of Bandol, it is also used there to give the best Châteauneuf-du-Papes more complexity and that soft-fleshed structure to bite into. The grape needs heat and humidity and is only convincing with an alcohol content of at least 12%. Young wine has a modest aroma, but the wine can acquire a so-called "admiring complexity" as it matures.

What does wine from the Monastrell grape taste like?

Monastrell grapes produce intensely fruity, fleshy, earthy, high-alcohol, balanced wines with aromas of blackcurrants, blackberries, leather and spices. The wines also have beautiful, full-bodied tannins. These wines are an excellent combination with meat and game