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Raudonasis sausas
Clos Mogador comes from Gratallops, one of sub-zones of Priorat. Here is a blend of Garnacha, Carignan, Syrah and Cabernet Sauvignon aged for 18 mounts in large 2000 litre foudres. The wine was fermented with only indigenous yeasts, 30% of grapes were with stems with maceration for 35-65 days. Limited production of 21 000 bottles.
Serve at 16-18 °C with grilled or roasted red meats, mature cheese, Iberian ham.
The eponymous red 2021 Clos Mogador fermented with some 30% full clusters trying to give it more freshness (but without noticing the stems) with a long maceration (40 to 50 days) and (almost) no punching down, with less extraction. There's been a progressive change in the vineyard (they removed the south-facing Cabernet Sauvignon), and they increased Cariñena (around 30%), which in the future will be almost as much as Garnacha. It has aromatic complexity and a beautiful texture. It matured in 2,000-liter oak foudres and a small part in barrel and later in concrete. The wine has 14% alcohol and has the Priorat, Mogador and Mediterranean character (wet slate, graphite, aromatic herbs) with more elegance and freshness. The tannins are also a lot more elegant, and the wine comes through as very balanced. They produced 35,000 bottles of this. It was bottled in June 2023.
Clos Mogador is a wine estate in Gratallops in the Priorat appellation of Catalonia, particularly known for its red wines focusing on Grenache and Carignan. The estate was founded in 1979 by Catalan-Frenchman René Barbier, but the first Clos Mogador wine did not appear until 1989, when a joint release of a combined blend with nine other producers – released with 10 different labels – appeared to great acclaim.
