The 2017 Clio was produced with 70 percent Monastrell and 30 percent Cabernet Sauvignon, and despite the warm and dry year, it has a little less alcohol than the 2016. It fermented in stainless steel with neutral yeasts and matured in French and American oak barrels, where it also underwent malolactic fermentation and 23 months of leeching. Even this shows nice integration of the oak; Miguel Gil told me the wine from 2017 was so powerful and concentrated that it absorbed the oak like never before. And it’s true that both 2017 wines are less oaky and more balanced, with all the ingredients to last a long time in bottle. There are some ashy and smoky undertones and a full-bodied palate with one-note tannins, a chalky texture, and some sweet spices; it is still young and has a long life ahead of it in the bottle. It was bottled in September 2019.
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