Clos Mogador is a world apart, an enchanted paradise, discovered and praised since 1979 by the Barbier family, Isabelle and René, the visionaries, paved the way in such a spectacular way that the whole of Priorat adopted their method. Today, their three children are worthy representatives of the new generation. There is René Junior, the cellar master and pedagogue, Christian, the "druid" who takes care of the well-being of the terroir and Anderson, the artist experimental.No we forget their first Mogador and to experience the visit of the estate is to understand that Mogador is an elixir of its terroir, of the benevolence of the family and of the harmony with nature.This Clos Mogador 2018 is faithful to this DNA.This very particular vintage, with an atypical profile, throughout the Priorat with no other comparable year, is summarized in its freshness, its balance with good acidez.Inmediatamente we find the aromas of the garrigue of the estate, the steam of the rain falling on the hot stone, the bitter black olives so dear to the whole family. Being at the beginning of its life, the primary aromas, especially red and black fruits, are the most present. Combining intensity and finesse, this vintage is a freeze-frame of the biotope of the parcels all around Clos Mogador.Los vinification styles evolving in a more flexible maturation, in foudres, make the wine more accessible, more digestible to taste when it is joven.Por its depth and delicacy, this wine demands gastronomy. Throughout its life, it will pair perfectly with the wild animals and fruits found around the domaine, particularly game. These are the contrasts, those magnificent agreements between the raw side of the meat and the fresh sensation of the wine on the palate, that minerality that makes you salivate. In principle, we prefer the feather, like a pigeon crusted with aromatic herbs. Then, if we let this nectar evolve, accompanied by black olives or truffle melanosporum, it will be a perfect combination, and for the next five years we will oxygenate it the day before or decant it a few hours before. It can also be left to rest in the cellar for a few years to discover the complexity of the secondary and tertiary aromas it will develop at maturity.I wish you as much pleasure and excitement as when my taste buds discovered Clos Mogador.
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