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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 jewel of Priorat, Clos Mogador is the creation of the Barbier family, who fell in love with this amphitheater of vines plunging down to the Siurana River. Their story began in 1979, on these remote Catalan lands that count among the oldest vineyards of the Iberian Peninsula.
Altitude, freshness and varied exposures shape wines that have become legendary: powerful, majestic reds crafted in a Burgundian spirit. Trained in Burgundy and seasoned at Pétrus, René Barbier is the winemaker who brought Priorat to the world stage, his wines now standing alongside Vega Sicilia, Pingus and Mas la Plana among Spain’s elite.
From exceptional schist and quartz soils, this iconic estate produces wines of striking finesse, repeatedly rewarded with the highest Parker scores. |
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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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