2023 Bodegas El Nido Nido

The 2022 Bodegas El Nido Nido is one of Jumilla’s most iconic and coveted reds, crafted in tiny quantities from old, low-yielding vines. This is a bold, lavishly concentrated wine that showcases just how profound Monastrell can be when grown in the high, sun-drenched vineyards of southeast Spain. Co-created with legendary Australian winemaker Chris Ringland, El Nido has become a modern benchmark for Mediterranean power, polish and complexity.

Tasting Notes
In the glass, the 2022 El Nido Nido is inky, almost opaque purple with a dense, viscous hue and a deep ruby rim that hints at its youth and intensity. The nose is opulent and layered: ripe blackberries, crème de cassis and black plum interwoven with dark chocolate, espresso, licorice, crushed violets and a generous framing of fine-grained oak spice—think cedar, clove and vanilla. On the palate, this is a full-bodied, richly textured wine with impressive depth and concentration. Ripe black fruit and blueberry compote are supported by firm but velvety tannins and a core of vibrant acidity that keeps everything in balance. Notes of graphite, cocoa, sweet tobacco and warm baking spices unfold with air, leading to a long, persistent finish that leaves a trail of dark fruit and savory mineral tones. Built for the long haul, it will reward patience and can age gracefully for 12–20 years from the vintage, gradually gaining complexity, silkier texture and more pronounced tertiary notes of leather, truffle and cigar box.

Production
El Nido Nido is sourced from old-vine parcels in Jumilla, where Monastrell and Cabernet Sauvignon are rooted in poor, stony soils at altitude, under intense Mediterranean sun and large diurnal shifts. These conditions naturally limit yields, concentrating flavor and structure in the grapes. Harvest is typically done by hand, with rigorous selection in the vineyard and again at the winery to ensure only perfectly ripe, healthy bunches are used. The wine is traditionally fermented in small stainless steel or concrete vats, allowing careful control of temperature and gentle extraction of color, tannin and aroma. After fermentation, El Nido Nido is aged in new or predominantly new French oak barrels for an extended period, where it gains its luxurious texture, polished tannins and complex layers of spice and toast before being bottled with minimal intervention to preserve intensity and purity.

Food & Serving
This is a commanding red best matched with equally flavorful dishes: think slow-braised lamb shanks, grilled ribeye or tomahawk steak, Iberico pork presa, rich oxtail stew, or game such as venison or wild boar. It also shines alongside aged hard cheeses like Manchego viejo or Parmigiano Reggiano. Serve at 16–18°C (60–64°F) to emphasize freshness as well as power. Decanting is highly recommended—give it at least 1–2 hours in a large-bowled decanter in its youth to let the aromatics open and the tannins soften; older bottles (10+ years) may need a gentler, shorter decant mainly to separate any sediment.

Producer
Bodegas El Nido was founded in the early 2000s as a high-end project within the Gil Family Estates portfolio, in partnership with acclaimed Australian winemaker Chris Ringland. The vision was clear: to reveal the world-class potential of Jumilla’s old Monastrell vineyards through meticulously crafted, small-lot wines with both power and refinement. Situated in the rugged southeastern corner of Spain, El Nido quickly gained international recognition, with its top cuvées regularly earning stellar scores from leading wine critics and collectors. Today, the bodega stands as one of the flagship producers of Jumilla, helping redefine the region’s image from rustic to truly world-class, and proving that Monastrell, in the right hands and terroir, can rival the great wines of any classic region.

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