Close
Search
Filters

Clos Mogador 2013 75cl

DOCa | Catalonia | Spain
Sold out
Critics scores
98 Robert Parker
One of only two Vins de Finca Qualificada from Priorat, the 2013 Clos Mogador is a complex blend of Garnacha and Cariñena with a touch of Syrah and Cabernet Sauvignon. It felt serious and a little backward, terribly balanced with shy notes of peat and graphite emerging with some time in the glass, subtle and complex, slowly revealing nuances of dark cherries, violets, black olives and later some red fruit. The palate is surprising: when I expected it to show its power, it just whispered and danced on my tongue with lively acidity that made it feel a lot lighter than it is. There is depth, elegance and incipient complexity. Here everything is in perfect harmony, with lots of everything, dry extract, acidity, alcohol and tannin, but somehow you don't notice any of it. A remarkable vintage of Mogador. Given the quality, the price seems like a bargain, and availability shouldn't be too bad either, as some 28,000 bottles were filled in June 2015. Put it aside in your cellar, because this is a 20-year bottle of Priorat.
93 Wine Spectator
Plush yet focused, this red delivers alluring flavors of cherry, kirsch, licorice, espresso and mineral, with well-integrated tannins and vibrant orange peel acidity. Ripe yet balanced, this is both rich and fresh. Drink now through 2025. 350 cases imported.
Producer
Clos Mogador
Situated in the wine region of Priorat, on the wild hills above Tarragona and not far from Spain’s north-eastern coast, Clos Mogador was created in the 1980s by René Barbier. Formed in Burgundy and then at the University of Bordeaux, he then trained in many estates and châteaux across France, including Château Pétrus. The vineyards of Clos Mogador are situated on terraces on the hills close to the village of Gratallops and benefit from an exceptional schist soil. With the help of his knowledge as well as with the use of modern techniques, René Barbier takes care of every detail. He also favours biodiversity by planting fruit, almond and olive trees as well as flowers amongst the vineyards. Considered an eccentric, he insisted and set himself further apart from the other local producers, particularly with his grape selection, his use of a century old vertical press that he recovered from an old cellar, as well as his use of wood or cement vats rather than stainless steel. Vinification takes place is open wooden vats and the wines are not filtered. The end results are superb which have given Clos Mogador an international and cult following.