91 Points - [Refers to 2010 vintage] - "Plush and polished, this big red delivers cassis, licorice, espreso and sanguine flavors, with firm, well-integrated tannins and balanced acidity. A savory style, showing balance and power. Monastrell and Cabernet Sauvignon. Drink now through 2020." -Wine Spectator
COMPOSITION: 30% Cabernet Sauvignon and 70% Monastrell
[Refers to 2008 vintage] - 94 Points - "The 2008 Clio is made up of 70% 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 malolactic fermentation in new barrels and aging for 24 months in new French and American oak. A glass-coating opaque purple color, it exhibits an expressive nose of pain grille, underbrush, brier, mineral, blueberry, and blackberry fruit leading to a plush, opulent wine with great density, savory flavors, and a lengthy finish. In spite of its size, it is surprisingly light on its feet and can be approached now. However, it will evolve for 3-4 years and offer prime drinking from 2014 to 2023. -The Wine Advocate
[Refers to the 2007 vintage] - 94 Points - "...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. Drink it from 2011 to 2022." -Robert Parker's The Wine Advocate
PREVIOUS VINTAGE RATINGS:
2008 The Wine Advocate - 94 Points
2007 The Wine Advocate - 94 Points
2006 The Wine Advocate - 95 Points
2005 The Wine Advocate - 95 points
2005 International Wine Cellar - 93 points
2004 The Wine Advocate - 97 points
2003 The Wine Advocate - 96 points
2002 The Wine Advocate - 93 points
"Dark cherry red. Intense nose of ripe fruits (cassis) and comfit fruit mixed with sensations of toasted coffee and licorice, which bring finesse and elegance. Strength, flesh and opulence combine and develop little by little in the bottle."
ABOUT THE PRODUCER:
The vines are subjected to several passings during harvest. With each passing the workers chose only the most mature bunches leaving the other to develop further.
The grapes are harvested into small baskets to prevent bruising. Monastrell grapes were harvested the last 2 weeks in September and the Cabernet grapes were harvested the first 2 weeks in October.
The famous Australian winemaker, Chris Ringland, oversees the winemaking process. The bunches are brought to triage tables for selection of only the healthiest, ripest grapes; followed by fermentation in open small vats that hold only 3 or 4 tons per batch for 7 days. The grapes are basket pressed and fermentation is finished in oak barrels. New French and American oak barrels are used for malolactic fermentation. The wines are aged for 26 months in barrels.