2015 | Clos Mogador | Priorat

It's deep black and red in colour, with aromatic complexity from a soft, suffusing, earthy warmth and almost meaty plum fruits.

Reviews:

• 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.

• James Suckling: Blueberry, blackberry and mineral character. Full body. Soft and silky tannins. Afterburners come on at the finish with alcohol.

Producer Information

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. The flagship wine, also Clos Mogador – subsequently a conventional single-estate wine – has long been regarded as one of the great wines of the region, and is Catalonia's first officially recognised "Vi de Finca" (a certification for domain-bottled single vineyard wines). Fruit is sourced from the original estate vineyard on the characteristic local llicorella soil, composed of partially decomposed slate and quartz. It majors on Grenache with smaller amounts of Carignane, Syrah and Cabernet Sauvignon. Red wines are fermented with natural yeasts in open barrels (whose heads have been removed for fermentation) and wooden vats. The resultant wines are then aged in a mix of old and new oak. Nelin is the sole white, a DOQ Priorat from numerous small plots within a couple of kilometers radius of Gratallops. It is made in concrete eggs and based on Grenache Blanc, Macabeu (aka Macabeo or Viura), and the obscure Escanyavelles variety. A couple of eaux-de-vie are also released under the La Quinta Essencia label. The estate vineyards have been certified organic since 2012.

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