Capacity: 75 cl

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 entire Priorat region adopted their method. Today, their three children are worthy representatives of the new generation. There is René Junior, the master winemaker and educator, Christian, the "druid" who takes care of the well-being of the terroir, and Anderson, the experimental artist. Let's not forget about their first Mogador, and experiencing a visit to the estate is to understand that Mogador is an elixir of its terroir, of the kindness of the family, and of harmony with nature. This Clos Mogador 2018 is faithful to this DNA. This particular vintage, with an atypical profile, throughout Priorat without any other comparable year, is summarized in its freshness, its balance with good acidity. Immediately we find the aromas of the estate's scrubland, the steam of rain falling on the hot stone, the bitter black olives so beloved by the entire family. As it is at the beginning of its life, the primary aromas, especially the red and black fruits, are the most present. Combining intensity and finesse, this vintage is a frozen frame of the biotope of the plots surrounding Clos Mogador. Winemaking styles that evolve in a more flexible maturation, in foudres, make the wine more accessible, more digestible to taste when young. Due to its depth and delicacy, this wine demands gastronomy. Throughout its life, it will perfectly pair with the animals and wild fruits found around the estate, particularly game. These are the contrasts, those magnificent agreements between the raw side of the meat and the refreshing sensation of the wine on the palate, that mineral character that makes you salivate. Initially, we prefer feathered game, like a pigeon with a crust of aromatic herbs. Then, if we let this nectar evolve, accompanied by black olives or melanosporum truffle, it will be a perfect combination. Over the next five years, we will take care to oxygenate it the day before or decant it a few hours in advance. It can also be left to rest in the cellar for a few years to discover the complexity of the secondary and tertiary aromas that it will develop with maturity. I wish you as much pleasure and emotion as when my taste buds discovered Clos Mogador.