This Clos Mogador 2014 "Vi de Finca" is an additional qualification to the D.O.Ca. Priorat, which already recognises this wine. Clos Mogador was the first wine in all of Spain to receive this prestigious qualification. It certifies that all the grapes used in the production of this wine in at least the last five years came from Clos Mogador's only vineyard (five years that can be documented and traced), and at the same time is awarded to a wine that has achieved international acclaim in at least the last ten years.
Clos Mogador is made from a coupage of Garnacha, Cariñena, Cabernet Sauvignon and Syrah from an estate of only 20 hectares of steep slopes with slate soils. Year on year, it receives good reviews from Robert Parker. The 2014 received 98 Robert Parker points.
The Clos Mogador 2014 is adorned with a deep dark ruby colour.
The nose first develops balsamic aromas, then notes of fermentation are released, before gaining super fruit (blackberry, blueberry, currant and plum).
In the mouth, we also find it intensely fruity with a great breadth and greed to sell. The tannins are quite velvety, slightly astringent on the finish, fully integrated. A very beautiful wine, full of promise but still developing. It is for this reason that it is necessary to spend a few hours in decanter before tasting.
Fits perfectly with:
Lamb, red meat and game.
The vines are harvested by hand and wait for the optimal phenolic ripeness before the grapes are picked. The grapes are quickly brought to the winery in small 10 kg crates and placed on double sorting tables (they sort the bunches first, then the berries).
The fermentation process starts with a spontaneous starter culture of wild yeasts (pied-de-cuve). This is followed by several pumpovers and punch downs to achieve optimal extraction. The whole process is monitored daily and temperatures are controlled so that they do not rise too high. This process takes place in oak "foudres" (large oak fermentation vats) or in open 300-litre barrels.
The maceration process is long (between 4 and 5 weeks) and regular tastings determine when the grapes need to be desalted.
Then the press wine is separated from the wine from the free press and waits for the malolactic fermentation to start. The wine is then transferred to French oak barrels, where it can mature for up to 18 months.
Once the wine is bottled, they carefully watch it develop in the bottle.
Drinking window 2018 - 2032
Origin of grapes: estate only CLOS MOGADOR
Average production:31.000 bot.
Grapes: 49% de garnaxas, 29% cariñena, 16% syrah, 10% cabernet sauvignon
Size of the vineyard: 20 hectares
Altitude: 350 metres approximately.mountains
Type of oak: from the best forests of Europe
Maturation: 18 months in 300 l. cask and 2000 l. fudre
Bottled: bottled 2nd week of June 2016
Exclusive wines from Priorat 
