2007 Bodegas El Nido Clio (Jumilla) – blend of Monastrell and 30% Cabernet Sauvignon grapes
The 2007 Clio is made up of 67% old vine Monastrell sourced from a vineyard planted in 1944 and 30% Cabernet Sauvignon from a vineyard planted in 1979. The alcoholic fermentation is in oak followed by ML in new barrels and aging for 26 months in new French and American oak. A glass-coating opaque purple color, it displays an in-your-face bouquet of wood smoke, underbrush, incense, blueberry, and black currant. Dense, chewy, packed and stacked, the fruit quality is superb, the balance impeccable, and the finish lasts for nearly a minute. It will be controversial with those who prefer low alcohol and finesse in their wines. Those who like unrestrained power and richness will adore it quite aside from the fact that it over-delivers for its relatively modest price. Rated 94 The Wine Advocate
1999 Pesquera Reserva (Ribera Del Duero) – 100% Tempranillo grape
The opaque ruby/purple-colored 1999 Reserva boasts lovely aromas of damp earth/foresty floor intermixed with black currants, cherries, licorice, and new saddle leather. A big, structured, chewy red, it reveals notions of roasted meats in its full-throttle, concentrated, impressively endowed personality. Give it 1-2 more years of cellaring, and drink it over the following 12-15. Rated 93 The Wine Advocate
2008 Bodegas Sabor Real (Toro, Castilla Leon) – 100% Tempranillo grape
The 2008 Sabor Real was produced from 70+-year-old estate vines. Dark ruby-colored, it offers up a splendid bouquet of crushed rock, spice box, tobacco, lavender, black cherry, and blackberry. On the palate it is full-bodied, sweetly-fruited, spicy, and plush. This lengthy effort can be enjoyed now and over the next 6 years. It is an outstanding value that over-delivers big-time. Rated 90 The Wine Advocate
2006 Finca Luzon Altos de Luzon (Jumilla) – blend of 50% Monastrell, 25% of Cabernet Sauvignon and 25% Tempranillo grapes
Glass-staining ruby. Cherry-cola and blackberry on the nose, with sexy vanillin oak and baking spice accents. Pliant dark berry flavors stain the palate, with firming dusty tannins absorbed by the fruit on the broad, sweet, long finish. I find the oak here (all new, one-third of it American) to be complementary to the lush fruit but imagine that those with old-school palates will disagree. Rated 91 International Wine Cellar
2008 Bodegas Fenicio Tempranillo (Alicante) – 100% Tempranillo100% Tempranillo from 80 year old dry farmed bush trained vines. The cool breeze of the Mediterranean Sea makes this Tempranillo taste like few others. It combines an element of earth and licorice with an underlying brightness that enhances the spice of the Tempranillo. Tempranillo is an underrated varietal for food and wine pairings, try it with braised or stewed beef, duck, game, grilled lamb, roasted meats, and or roasted poultry. Fenicio is a unoaked red that pairs well with almost any meat dish! vinosunico.com
2004 Bodegas Ondarre Reserve (Rioja) – blend of Tempranillo and Mazuelo grapes
“This firm, compact red delivers black cherry and cassis fruit, with leafy, licorice and mineral accents and a modest oak component. There’s firm, well-integrated tannins and a fresh, leafy finish. Not showy, but has depth and purity. Drink now through 2018. Tasted twice, with consistent notes. Rated 93 Wine Spectator