At a glance

Producer

Bodegas El Nido

Region

Jumilla, Spain

Grape variety

70% Monastrell (Mourvèdre), 30% Cabernet Sauvignon

Wine type

Red

Body

Full-bodied and Bold

Sweetness

Dry

Typical price

$60-$95 USD (current secondary market)

Tasting profile

Intense black fruit (blackberry, cherry liqueur), fig, licorice, espresso, chocolate, spice; full-bodied, plush mid-palate, savory leather and balsamic notes emerging.

Evolution: Primary fruit receding, tertiary notes (tobacco, earth, dried herbs) developing.

At peak: Will showcase maximum complexity and integration through 2025; gradual decline thereafter.

Structure

Acidity

Medium to medium-plus; balancing richness.

Tannins

Firm, ripe, dense; now integrated with age.

Alcohol

High (15.5% ABV typical for Clio).

Aging potential

Exceptional for modern Jumilla; up to 15 years post-vintage.

Drinking window

Peak drinking

2020 to 2025

Optimal window

2017 to 2028

Current status

Prime drinking window; approaching maturity with further evolution possible.

Current condition

At peak or just beyond peak; structure intact, tertiary complexity emerging.

This wine is presently in or just beyond its peak window. The 2013 Clio displays signature power, preserved freshness, and emerging complexity characteristic of its best vintages. The ripe tannin and high extract allow it to age well, but the fruit intensity that defines Clio will gradually diminish after 2025.

Food pairing

Grilled lamb, slow-cooked beef, Iberico pork, Manchego cheese, spicy Mediterranean cuisine.

Serving

Decant

Yes (30 minutes) — The wine has firm tannins that are now integrated with age, which can benefit from aeration to enhance its aromas and flavors.

Sustainability

Sustainability score: 3/10

Traditional viticulture with no formal declaration of sustainable/organic methods; standard vineyard and cellar energy/water use; glass packaging, heavy bottles increase material use.

Bodegas El Nido is not certified sustainable or organic, and the producer is known for robust, international-style reds with significant extraction and high-alcohol fermentation, typically using conventional agriculture. Packaging (thick glass bottles) and global shipping add to its environmental impact. While the Jumilla region has low disease pressure (potential for sustainable farming), there is no evidence the estate implements notable eco-friendly or conservation practices. Therefore, Clio 2013 ranks at the lower end of sustainability versus peers who have shifted towards greener approaches.