The 2006 El Nido is 70% Cabernet Sauvignon and 30% Monastrell aged for 26 months in new oak. Aromas of wild blueberry and black currant are room-filling. Dense, layered, and totally hedonistic, it has serous depth and concentration, impeccable balance, and a 60-second finish. A bit more structured than Clio, it will have a drinking window extending from 2013 to 2026. Bodegas El Nido employs Aussie vigneron Chris Ringland as its winemaking consultant. Importer: Jorge Ordonez, Fine Estates From Spain, Dedham, MA; tel. (781) 461-5767

This plush, vibrant red offers black cherry, blackberry, chocolate and espresso flavors in a rich texture, with ripe, well-integrated tannins and lively acidity, giving way to a spicy finish. A modern style, focused and deep. Cabernet Sauvignon and Monastrell. Drink now through 2016. 850 cases imported.??–TM??Region: Spain / Jumilla Select to Add

70% Cabernet Sauvignon, 30% Monastrell. Quite similar to the 2005 but more marked by sweet, toasty, spicy oak on the nose. An attractive note of crushed herbs as well as all that bright pure fruit. Very sweet and concentrated on the palate – so much so that it tastes as if there is residual sugar. Lots of effort but too much of a good thing. For lovers of fruit bombs. I hope it calms down a bit with age. (JH)

There's no denying the wine's power and intensity. It's concentrated like a cement block, with richness, plummy aromas, sweetness and char. But it's also candied and ultrarich in the mouth, with syrupy flavors of berry extract, cola and chocolate. A heavy wine that shows every ounce of its 15.5% alcohol. Ultimately it's more sweet and powerful than it is precise. Drink now through 2013.