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White wine dry
This white Priorat comes from small 5.8 ha vineyard grown on slate soil divided into 4 plots. Total annual production is 7500 bottles. The wine was fermented with autochthonous yeasts in wooden barrels with further aging for 12 months in large 1200 liters foudres and 6 months in stainless steel vats.
Nelin is the result of two parallel souls -the balance between the feminine and the masculine side in its youth culminating in the true expression of Priorat at its best. The Grenache is evocative of the parched hills on mineral slate where the spicy quince flavours are in evidence. The Macabeu has adapted beautifully to our climate, planted close to small streams, which impart delicate orange flower aromas.
Serve 10-12 °C with smoked dishes, fish rices, grilled white fish, raw seafood.
The white 2018 Nelin is their interpretation of a white from Priorat; it's a Garnacha Blanca-based blend that fermented with indigenous yeasts and some skin contact in a very slow fermentation and a long aging where they use all different materials—oak, concrete, clay and stainless steel. They are now introducing some local varieties like Trepat Blanc and Cartoixá (the local name of Xarello), and they are slowly removing the French grape varieties—the 2018 doesn't have any Pinot Noir. They only used 2,200-liter oak foudres, and there are no more barrels. It has a moderate 13.5% alcohol and good freshness. The wine is more and more austere, with a notable absence of fruit; it's spicy and herbal, with notes of chamomile and some aromatic herbs. The palate is very balanced, with a stony and austere sensation, finishing dry. It's lively, vibrant and alive, with expressive flavors and finishing almost salty, with a bitter twist. It has a lot of finesse and nuance. It should develop nicely in bottle. This wine hasn't stopped changing in the last few years, and it surprises me more each vintage. This has to be the finest vintage to date. 7,500 bottles produced. It was bottled in June 2020. They have planted a lot of local white grapes that will come into the blend in the future.
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.
