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2015 Clos Mogador Priorat

Priorat

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Our Price: $149.99 / bottle (RRP: $199.00 ) Case: 3 x 750ml

'It grows more savoury towards the finish: plum and stone modulate towards pine and Mediterranean scrub. A Priorat of total assurance, its alcohol invisible other than in the wine’s suffusing and necessary warmth.'
97 Points - Decanter Magazine

  • Rene Barbier is a living legend in Priorat. His wines are part of a rare clique whose stunning qualities have become absolutely indistinguishable from their point of origin. When drinking a Clos Mogador or Clos Manyetes, you're drinking the very land where the vines grow. Here, terroir reigns supreme over variety and over man. These are wines of intense, complex fruit, rich texture and velvety tannins, freshened by llicorella (slate) driven minerality. Continuing a run of brilliant vintages, the 2015’s have arrived and they offer what we love about Barbier’s wines; a stony resoluteness, depth and intensity, purity and refinement (in the context of Priorat). As the tasting notes and scores below indicate, these are very special wines. By the way, if you think Priorat makes wines that are too rich for you, then you need to drink some mature Clos Mogador. With age, these wines develop the kind of elegance and deliciousness that is normally associated with the greatest mature Bordeaux or Barolo.

    “…stunning examples of what Spain can produce but so rarely does.” Robert Parker

    "Rene Barbier was the driving force behind the revival of Priorat. Though his demeanor suggests a hippie or a prospector, this wine, a blend of garnacha, cabernet sauvignon, syrah and carinena, is suave and sophisticated. Clos Mogador, Gratallops - owned by Rene Barbier, one of the leading lights of the Gratallops group, and his son. Produces only one wine, Clos Mogador, 40 per cent grenache, 35 per cent cabernet sauvignon, 20 per cent syrah and small quantities of pinot noir, merlot and mourvèdre, an eclectic mixture but what a wine it produces." The Wine Spectator

    "Gratallops wines are amongst the most stunning in all of Spain. The 'Gratallops pioneers' proved beyond doubt that garnacha and cariñena are perfectly capable of producing highly complex, quality wine - as long as yields are low. The result is that Gratallops wines are amongst the most stunning in all of Spain: their concentration and character are outstanding as is their price." John Radford, The New Spain

  • WINEMAKER'S NOTES

    40% Garnacha, 20% Cabernet Sauvignon, 20% Syrah and 20% Carignan. Ageing takes place in 500 liter new French oak casks for one year with racking by gravity every three months. The Syrah is aged in vat to maintain the lively fresh fruit flavors. After blending of the different grape varieties the wine spends the second winter in vat. No stainless steel is used here, only fibreglass and wooden vats. The doors of the cellar are kept open in winter to encourage the precipitation of tartrates. Unfined and unfiltered, the wine is bottled in the spring or autumn of the second year after the harvest.

    There is little dirt in Priorat. What drew Barbier to the region was the abundance of old vines and the remarkable terroir. The soil, except on the fringes of the region, is pure slate or schist, known locally as llicorella, with virtually no topsoil. Despite the dry, rocky soils, there is no shortage of subterranean water; so even though the vines’ roots must descend many metres, they can always find sufficient moisture to keep them alive. They are, in essence, mining llicorella, which feeds mineral rich liquid into their thirsty root systems. When Barbier first came to Priorat there were only 600ha (hectares) of vines. Now there are nearly three times as many, but it is still some way short of the 5,000ha that thrived here before the region succumbed to phylloxera in the late 1800s.

    Barbier’s vines are made to suffer in the extremely poor slate soil and rough climate. There is no irrigation, so the roots are left to search for water, only found at a depth of 25 metres, no chemicals or synthetic fertilisers are used and wild herbs and plants grow between the vines. The result of the remarkably small yields (average yield is a miniscule 9 hectolitres per hectare) is an enormous concentration of flavour and minerality. Production is extremely limited because of the terrain and the economics of making wine from small plots of very low yielding vines, partially accounting for the high prices. Barbier has 18ha of vines, but only 18,000 vines, and the average production is a tiny 600 dozen.

    14.0% alc

    TASTING NOTES

  • REVIEWS

    98 Points - Guia Vinos Gourmet


    98 Points - Proensa

    'Many of the leading ‘historical’ wines of Priorat prove that a mixture of local and international varieties can produce outstanding results, and this magnificent 2015 wine is no exception. It contains 20% each of Cabernet Sauvignon and Syrah here, blended with 40% Garnatxa and 20% Carinyena. It's deep black and red in colour, with aromatic complexity from a soft, suffusing, earthy warmth and almost meaty plum fruits. On the palate the wine is concentrated, deep and forthright. The clarity and brilliance of the fruit flavours are typical of Priorat, ballasted in this case by dense tannins and vivacious, fruit-saturated acidity. It grows more savoury towards the finish: plum and stone modulate towards pine and Mediterranean scrub. A Priorat of total assurance, its alcohol invisible other than in the wine’s suffusing and necessary warmth.'
    97 Points - Decanter Magazine

    97 Points - Andrew Jefford

    'This time there were two vintages of the top-of-the-range red to taste, as the 2014 is almost finished and the 2015 Clos Mogador will be released soon. In this warmer vintage, there is a little more Cariñena in the blend, with the final breakdown something like 45% Garnacha, 29% Cariñena, 16% Syrah and 10% Cabernet Sauvignon. This had the same vinification and aging as the 2014: fermentation with indigenous yeasts and a 35- to 45-day maceration, followed by an élevage in 300-liter barrels and 2,000-liter foudres that lasted 18 months. 2015 is a rounder and easier year than 2014, and it feels a little riper, supple but with good freshness. It's clean and precise with nicely integrated oak. This was an easy vintage for the winery, and the wines are easy to understand and more approachable early on. 31,000 bottles produced. It was bottled in July 2017.'
    97 Points - Luis Guttierez, Robert Parker's Wine Advocate


    'This time there were two vintages of the top-of-the-range red to taste, as the 2014 is almost finished and the 2015 Clos Mogador will be released soon. In this warmer vintage, there is a little more Cariñena in the blend, with the final breakdown something like 45% Garnacha, 29% Cariñena, 16% Syrah and 10% Cabernet Sauvignon. This had the same vinification and aging as the 2014: fermentation with indigenous yeasts and a 35- to 45-day maceration, followed by an élevage in 300-liter barrels and 2,000-liter foudres that lasted 18 months. 2015 is a rounder and easier year than 2014, and it feels a little riper, supple but with good freshness. It's clean and precise with nicely integrated oak. This was an easy vintage for the winery, and the wines are easy to understand and more approachable early on. 31,000 bottles produced. It was bottled in July 2017.'
    95 Points - Washington Wine Blog



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