Spain > Catalonia > Priorat > Clos Mogador
Organic, Biodynamic
Clos Mogador located in the tiny village of Gratallops, the heart of the Priorat Renaissance. The estate was founded in 1982, by René Barbier (III), one of the pioneers of the rediscovery of this gem of a district. Barbier and a few others began to transform the district in the 1970’s, bringing in classic Mediterranean varietals and modern winemaking techniques. This led to the production of rare and exceptional wines, and the promotion of Priorat to a DOCa, the highest wine category in Spain. As of 2009, the DOQ Priorat allows a new more specific categorization called 'Vi de la Vila,' Village Wine, wines designated by the specific village of origin. Mogador’s wines qualify as Vi de la Vila Gratallops.
Clos Mogador’s vineyards cover 13 hectares, all on the famed licorella soils that define the region. About half is planted in 80 year-old Carignane, the rest in younger plantings of Cabernet Sauvignon, Garnacha and Syrah.
The village of Grattalops, pop 228 (2018)
Rene Barbier III
The Wines
Clos Mogador Vi de la Vila Gratallops “Manyetes” - This wine comes from a single vineyard site (Manyetes) in the village. The vineyard covers approximately 25 acres faces south across a steep, terraed slope. The soil is very poor, the vines stressed, and the yields extremely low. The wine is 100% Carignane from approximately 70-year-old vines.
The grapes are hand harvested and then pressed in an antique olive press, which only extracts about half the juice of a traditional wine press. The wine is then fermented using its own indigenous yeasts, then aged for 18 months in 300-Lt French oak barriques before bottling. Total production is about 400 cases annually.
On the nose the wine exhibits wet slate, graphite and peat mixed with blueberries, violets, cocoa and licorice. The palate is harmonious and rustic at the same time, with soft tannins and bold fruits notes of blackcurrant, plum and fig, topped with hints of cinnamon and licorice. This is a great food pairing wine, it will especially go well with roast rack of lamb, braised beef, or strong cheeses.
