What the Critics say
'The blend of the top-of-the-range and flagship red changes with the vintage. The 2014 Clos Mogador is 49% Garnacha, 25% Cariñena, 16% Syrah and 10% Cabernet Sauvignon from the vineyard that names the wine (and the winery), planted on llicorella slate soils at 350 meters in altitude. Eighty percent of the vines are 25 to 35 years old. It fermented with indigenous yeasts and had a 35- to 45-day maceration, followed by an élevage in 300-liter barrels and 2,000-liter foudres that lasted 18 months. They introduced oak foudres in 2011, which is the big change, and they use less and less barriques now. They are also using more and more Cariñena and Garnacha, but it depends on the vintage. All of the more recent wines have less tannins from the oak and less Cabernet Sauvignon, and they feel more elegant and balanced. There is great harmony on the palate, with very fine tannins and a velvety texture with great seriousness. This will develop at a very slow pace in bottle. They picked the grapes before the rains, and it's a concentrated year with nice extract but very good acidity. 31,000 bottles were filled in late June 2016.'
Luis Gutiérrez, RobertParker.com
Clos Mogador was founded in 1979 by Rene Barbier. René is a direct descendent of a French line of winemakers whose origins can be traced back to the 1200s. Trained in the most presitgious winemaking schools of Bordeaux & Burgundy, he has also worked in acclaimed wineries such as Moueix, who are amongst other things the makers of Petrus. In 1979, he acquired his first vineyard in Priorat and started to make his first wine in the area: Clos Mogador.
|Grape Variety||Carignan, Grenache, Syrah & Cabernet|