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The sommelier's advice |
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Serve between 14 and 16°C. |
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Cabri roasted with thyme and rosemary, oven-baked shoulder of lamb in a herb crust, sauteed rib of beef, Bresse pigeon with black pepper concassee. |
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From now until 2030, and even longer for enthusiasts. |
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The estate and the wine |
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A true gem of Priorat, Clos Mogador is the brainchild of the Barbier family, who fell in love with this dramatic amphitheater of vineyards cascading toward the Siurana River. Their journey began in 1979 on these remote Catalonian lands, home to some of the oldest vineyards in the Iberian Peninsula.
With its high altitude, cooling breezes, and diverse exposures, this exceptional terroir produces wines of legendary status—majestic, powerful reds with the elegance and precision of Burgundy. René Barbier, trained in Burgundy and with experience at Pétrus, is the visionary winemaker who put Priorat on the global map, earning his wines a place among icons like Vega Sicilia, Pingus, and Mas La Plana.
Set on extraordinary schist and quartz soils, this iconic estate crafts wines of remarkable finesse and complexity, consistently awarded top scores by Parker and celebrated as some of Spain’s finest. |
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Vines at an altitude of around 350 metres. Maceration for 35 to 65 days, indigenous yeasts. Aged in 2000-litre tuns for 18 months. Bottled at the end of July 2022.
Residual sugar: 0.8g/l |
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AWARDS |
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Robert Parker : 97/100 |
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