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Clos Mogador Priorat 2014

Other Red Wine from Priorat, Spain
  • RP98
  • W&S94
  • WS93
0% ABV
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  • RP98
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Winemaker Notes

The wine shows an opaque black, purple colour and an intense complex bouquet of ripe fruit, wild herbs, toasted bread, spices and smoke. The palate is massive and well balanced with a fat richness, a dense structure of velvety tannins and a powerful, lively acidity. Flavours of cristalised fruit, pepper, chocolate, coffee and a whole panapoly of spices and herbs. On the long finish there are the unique mineral tones that make Priorat so special.

Critical Acclaim

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RP 98
Robert Parker's Wine Advocate
The blend of the top-of-the-range and flagship red changes with the vintage. The 2014 Clos Mogador is 49% Garnacha, 25% Cariñena, 16% Syrah and 10% Cabernet Sauvignon from the vineyard that names the wine (and the winery), planted on llicorella slate soils at 350 meters in altitude. Eighty percent of the vines are 25 to 35 years old. It fermented with indigenous yeasts and had a 35- to 45-day maceration, followed by an élevage in 300-liter barrels and 2,000-liter foudres that lasted 18 months. They introduced oak foudres in 2011, which is the big change, and they use less and less barriques now. They are also using more and more Cariñena and Garnacha, but it depends on the vintage. All of the more recent wines have less tannins from the oak and less Cabernet Sauvignon, and they feel more elegant and balanced. There is great harmony on the palate, with very fine tannins and a velvety texture with great seriousness. This will develop at a very slow pace in bottle. They picked the grapes before the rains, and it's a concentrated year with nice extract but very good acidity. 31,000 bottles were filled in late June 2016.
W&S 94
Wine & Spirits
Clos Mogador is an amphitheater of vines overlooking the Siurana River. The site was originally planted to garnacha and some cariñena more than 80 years ago. The Barbier family added syrah and cabernet when they arrived in the late seventies. This new vintage, a blend of all four varieties, is intense and profound, filled with ripe red cherry flavors and violet scents over a base of tense, tight tannins. This deserves at least ten years of aging.
WS 93
Wine Spectator
Lively and expressive, this red delivers ripe cherry and boysenberry flavors, backed by mountain herb, licorice and mineral notes. The rich texture is balanced by lively acidity and fine-grained tannins. There's plenty of stuffing, but the wine remains graceful and fresh. Grenache, Carignan, Syrah and Cabernet Sauvignon. Drink now through 2026. 2,100 cases made.
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Clos Mogador

Clos Mogador

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Clos Mogador, Priorat, Spain
Image of winery
René Barbier led the original Priorat movement, proving that exciting and unique fine wines could be made in this forgotten corner of Spanish Catalonia. At Clos Mogador, he nursed back to life abandoned old vineyards planted on steep schist hillsides, where the ancient Grenache and Carignan vines had learnt to struggle against the aridity by sending roots 25 metres down in search of water and nutrients, yielding less than 10 hectolitres per hectare of intense, concentrated and supercomplex juice. The estate became firmly established as the number one address in the appellation, with a bulging press book to back this claim. But Clos Mogador is much more, a thriving ecosystem and a celebration of biodiversity, a blueprint for living "terroir."

Robert Parker once said of Clos Mogador that the wines are "stunning examples of what Spain can produce but so rarely does". This is more true now than ever, because compared with the large numbers of ambitious "alto espreccion" Spanish wines that have come on stream these last few years, Mogador has not just concentration and complexity, but also energy, vitality and a genuine soul.

Tiny and entirely composed of craggy, jagged and deeply terraced vineyards, Priorat is a Catalan wine-producing region that was virtually abandoned until the early 1990s. Its renaissance came with the arrival of one man, René Barbier, who recognized the region’s forgotten potential. He banded with five friends to create five “Clos” in the village of Gratallops. Their aim was to revive some of Priorat’s ancient Carignan vines, as well as plant new—mainly French—varieties. These winemakers were technically skilled, well-trained and locally inspired; not surprisingly their results were a far cry from the few rustic and overly fermented wines already produced.

This movement escalated Priorat’s popularity for a few reasons. Its new wines were modern and made with well-recognized varieties, namely old Carignan and Grenache blended with Syrah, Cabernet Sauvignon and Merlot. When the demand arrived, scarcity commanded higher prices and as the region discovered its new acclaim, investors came running from near and far. Within ten years, the area under vine practically doubled.

Priorat’s steep slopes of licorella (brown and black slate) and quartzite soils, protection from the cold winds of the Siera de Monstant and a lack of water, leading to incredibly low vine yields, all work together to make the region’s wines unique. While similar blends could and are produced elsewhere, the mineral essence and unprecedented concentration of a Priorat wine is unmistakable.

Other Red Wine

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Beyond the usual suspects, there are hundreds of red grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines, while others are better suited for use as blending grapes. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles, offering much to be discovered by the curious wine lover. In particular, Portugal and Italy are known for having a multitude of unique varieties but they can really be found in any region.

GSW0022_2014_2014 Item# 165520