2015
 
 
Distinctive character
 
 
 



Our Aunt Elisabeth Barbier, a gifted writer with a rich imagination, described in her book “The people of Mogador”, the activities, conflicts, love stories and disappointments experienced by this dynasty of wine growers.

In 1979, descendants of her family discovered a unique corner in a fairytale region where the vine flourishes. This area, known as the Priorat , is one of the oldest wine growing regions in the world. It takes its name from the 12th century “Priory”, the first Carthusian monastery ever built in Spain.

Yet the true origins of these vineyards can be traced back to Roman times. Today, the vines in this exceptional Priorat microclimate cover less than 2,000 hectares (just under 5,000 acres.) Clos Mogador is a vast amphitheatre of crumbling slate. The vines are surrounded by mountains up to 1.200 metres high and the vineyard’s lower extremes are lovingly caressed by the Siurana River. This river runs below a small hamlet of the same name that has a rich history, inspiring in the past some of the most daring Moorish legends.

This exceptional setting is capable of capturing the heart of any visitor. Words cannot describe one’s emotions to find oneself in a vineyard whose fruit depends on the altitude, exposure to the sun and influence of morning dews. All of Nature’s miracles combine to give birth to a wine, which goes by the name of Clos Mogador.

Grenache, Carignan, Syrah and Cabernet Sauvignon bide their time in carefully selected French oak barrels and only reappear when the moment is right, full of promise and hidden joy. This is by no means an industrial process. The few bottles of Clos Mogador are made with affection, attentively following in the ‘Grands Crus’ traditional artisan methods. Uncork a bottle of Clos Mogador, sit back, relax and enjoy the moment. Salut!

René Barbier




This is the name of a vineyard in Gratallops in the Priorat wine appellation: A daring venture where vines can barely survive given the poor soil of the region, the intense sunlight and the bleak exposure.

However, this is exactly what gives rise to the principal essence of Priorat!

In this parched, arid area of steeply sloping slate hillsides, our Carignans struggle to survive. This is an extraordinary vineyard in an extraordinary setting.

With the idea of bringing a touch of femininity to our wines, we have also planted 10% of Grenache.

Today, the work has paid off and visitors to the region can appreciate the vast horizon where the Ebro river gives, from time to time, a modicum of humidity - just enough to allow the vines to survive.

The final result is staggering - a harmonious blend of these noble grapes is completely at one with the terroir and gives us a wine with minerality, femininity, subtlety and complexity which warms our hearts.

Manyetes is, quite simply, the essence of Priorat transformed into wine.

René Barbier




Nelin is the result of two parallel souls -the balance between the feminine and the masculine side in its youth culminating in the true expression of Priorat at its best. A renowned Catalan journalist recently wrote: “Today, Catalunya is represented by some great chefs and by the wines of Priorat.

We were aware that it would be difficult to marry our rich, powerful red wines to some of the newer recipes so we hope that Nelin proves an ideal partner.

The Grenache is evocative of the parched hills on mineral slate where the spicy quince flavours are in evidence.

The Macabeu has adapted beautifully to our climate, planted close to small streams, which impart delicate orange flower aromas.

The Escanyavelles lends its solid structure to the wine and ensures a lengthy future to the wine due to its tannins and acidity. At the same time, this little stranger reminds us of the long-standing association of the Barbier family with France!

René Barbier

MOGADOR Documento sin título






               
MANYETES Documento sin título






               
NELIN Documento sin título






               


Wine Ratings
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
2013
2014 2015
MOGADOR
ROBERT PARKER 
92
89
92
90
91
94
95
95
97
90
94
96+
98
95
96
93
92
94-96
96
98
98
   
PROENSA 
100
99
96
97
96
100
99
99
100
99
98
98
   
PEÑIN 
90
90+
90+
90+
90
90
91
92
95
95
95
94
93
93
95
96
96
   
GUIA VINOS GOURMET 
7,5
8
8,5
7,5
9,25
9
9,75
9,25
8,5
8,75
9,25
8,5
7
9,25
8,5
7,75
98
99
97
98
98
98
96
98
WINE SPECTATOR 
87
90
87
90
91
92
88
90
91
90
90
95
91
90
92
89
90
88
92
91
90
91
   
GUIA TODO VINO 
***
***
***
***
***
**
***
***
***
***
   
ANUARIO VINOS: EL PAIS 
2Rac.
3Rac.
4Rac.
4Rac.
4Rac.
4Rac.
4Rac.
4Rac.
4Rac.
95
   
MANYETES
ROBERT PARKER 
93
91
93
94
94
93
93
92
94
95
95
   
PROENSA 
96
97
94
94
97
98
95
97
97
 
PEÑIN 
88
92
94
92
91
94
94
94
94
92
   
GUIA VINOS GOURMET 
6,25
8,25
7,75
7,75
6,75
97
97
96
98
96
97
96  
WINE SPECTATOR 
89
88
93
88
87
88
88
92
91
   
GUIA TODO VINO 
**
**
**
*
**
**
**
**
   
ANUARIO VINOS: EL PAIS 
3Rac.
4Rac.
4Rac.
92
   
NELIN
ROBERT PARKER 
92
91
92
91
91
94
94
94
 
PROENSA 
87
90
92
95
   
GUIA VINOS GOURMET 
98
  87
PEÑIN 
91
92
93
92
93
90
88
93
   
WINE SPECTATOR 
89
87
86
90
88
86
90
90
   
ANUARIO VINOS: EL PAIS 
3Rac.
90
   
ESPECTACLE
ROBERT PARKER 
99
96
98
92
93
98
93
99
96
   
WINE SPECTATOR 
72
87
88
90
   
PEÑIN 
94
97
   
CA LES VIUDES [100 anys]
ROBERT PARKER 
100
   
ARRELS DEL PRIORAT [30 anys]
ROBERT PARKER 
                                          96        

Recognitions


Documento sin título






               


History of the winery  
 

René Barbier, descendent of a renowned family of French winemakers came to the Priorat when the wines of the area were completely unknown. He was the first of a group of pioneers who made the New Priorats and has worked successfully towards recovering the region’s unique terroir.

In 1979, he purchased a small plot of vineyard in the village of Gratallops which he planted with more Grenache, Carignan and some Cabernet Sauvignon and Syrah. This was the beginning of his Clos Mogador project. It also became Catalonia’s first officially recognised “Vi de Finca” (roughly this is a single vineyard, domain bottled wine certification and is a very prestigious qualification in Spain) which has added to the DOCa. Priorat’s fame. “Vi de Finca” guarantees that all grapes used to make the wine have been sourced exclusively from the Clos Mogador single vineyard for at least the last five years.

A few years later, René purchased a further 20 hectares in the guise of Manyetes (vi de vila Gratallops) and Nelin (a white wine). Forever obsessed by terroir, René strives to reveal the classic characteristics of this wine region and confesses that he has a weakness for Grenache.

Chronological summary

1986: Purchase of an old farm building in Gratallops to build the winery
1987: Legal founding of the S.A.T. Company (Company which transforms agricultural products)
1989: First vintage
1991: First release of wines from first vintage
1992: First international article in the” Gault et Millau” magazine, written by Pierre Chrisol (Special edition of the magazine focussing on the 1992 Barcelona Olympics)
1993: First export: 80% of production sent to Switzerland
1993: First scores awarded to a Priorat wine by Robert Parker: CLOS MOGADOR 92/100
1998: Winery extension: addition of a barrel room and office space
1999: René Barbier is awarded a medal for Agricultural Merit by the president of the Catalan Autonomous government, Jordi Pujol
2000: First vintage of our white wine: NELIN
2000: Our first vintage of MANYETES
2001: Clos Mogador is awarded 98/100 by Robert Parker and fourth place on the list of the 2003 Top 100 List by Wine Spectator magazine
2004: First vintage of our D.O. Montsant wine: ESPECTACLE
2004: Our wine, ESPECTACLE is awarded 99/100 by Robert Parker
2005: Construction of our logistics warehouse: Logistic-vins in Falset
2007: Clos Mogador extra virgin olive oil is first made and released for sale
2009: Vintage coincides with a celebration of 30 years of vineyards and 20 years of winemaking at Clos Mogador
2010: Creation of Brisfere distillery and the release of La Quinta Essencia dels Llops, a spirit made from distilling Clos Mogador wine and also Clos Mogador lees
2011: 20 years of listings by Robert Parker
2012: From this date onwards, we became certified organic farmers as well as assimilating biodiverse and biodynamic farming methods



Documento sin título






               
Winemaking  
 

THE MAKING OF MOGADOR AND MANYETES

All our vineyards are harvested by hand and we wait for optimum phenolic ripeness before we pick. The grapes are quickly taken to the winery in small 10kg crates and are put onto our double sorting tables (we sort first the clusters and then the berries).

The fermentation process begins with a spontaneous wild yeast starter culture (pied-de-cuve). This is followed by various pump overs and punch downs in order to achieve optimum extraction. The whole process is checked daily and temperatures are controlled so they do not reach excessive levels.

This process takes place in oak “foudres” (large oak fermenting vats) or in open 300 litre barrels.

The skin soak period is long (between 4 and 5 weeks) and we decide when to de-vat according to frequent tastings.br>
We then separate the free-run from the press wine and we wait for malolactic fermentation to start. After this, we rack the wine to French oak barrels where aging can take up to 18 months.

Once the wine has been bottled, we carefully watch as the wine evolves in the bottle.



THE MAKING OF NELIN

Grapes are harvested by hand in 10 kg crates in the cooler morning hours to avoid oxidation during pressing. Once the grapes are at the winery, 90% of them are pressed straight away and the free-run juice or first pressing is kept separate from the second pressing. A small part of the total production is left on its skins for around 12 hours before pressing. After pressing, any initial precipitation or sediment is removed and fermentation is initiated by using an indigenous yeast starter culture from the same vineyard.

Fermentation takes place at a controlled temperature of between 16-18ºC in both oak barrels and oak fermenting vats and usually takes place over 20 to 30 days. Once the fermentation process is concluded, we proceed to make a first blend of the wine and rack it to barrel, oak vats, cement tanks.



Documento sin título






               
Vi de finca (Estate-bottled, single vineyard wine)  
 

For the first time in our country, Clos Mogador, one of the prestigious wines made by René Barbier in the D.O.Ca. Priorat, was awarded the prestigious qualification of «Vi de Finca».

“Vi de Finca” is an additional qualification to the D.O.Ca. Priorat certification, which already recognizes this wine. Clos Mogador was the first wine to receive this prestigious qualification in the whole of Spain. It certifies that all grapes used to make this wine over at least the last five years have been sourced from the Clos Mogador single vineyard (five years which can be documented and traced), and at the same time is awarded to a wine which has received international acclaim over at least the last ten years.


 Certificat Vi de Finca  Resolució Vi de Finca  Qualificació Vi de Finca.pdf



Documento sin título






               
Vi de vila (Village Wine)  
 

The different terroirs which exist within the Priorat wine appellation have given rise to the creation of a new “Village Wine – Gratallops”. Just like in Burgundy, France. The prestige of this winemaking area knows no limits and Manyetes is a good example of this new wine label.

Manyetes is the name of a vineyard in Gratallops: A daring venture where vines can barely survive given the poor soil of the region, the intense sunlight and the bleak exposure. The vines are quite literally at the extreme of survival, however, this is exactly what gives rise to the principal essence of Priorat!

In this parched, arid area of steeply sloping slate hillsides, our Carignans struggle to survive. This is an extraordinary vineyard in an extraordinary setting. With the idea of bringing a touch of femininity to our wines, we have also planted the Grenache.

Today, the work has paid off and visitors to the region can appreciate the vast horizon where the Ebro river gives, from time to time, a modicum of humidity - just enough to allow the vines to survive.
The final result is staggering - a harmonious blend of these noble grapes is completely at one with the terroir and gives us a wine with minerality, femininity, subtlety and complexity which warms our hearts.

Manyetes is, quite simply, the essence of Priorat transformed into wine .


 Certificat Vi de Vila  Indicació Vi de Vila



Documento sin título






               
How to best serve our wines  
 

By decanting a wine, you are eliminating the solid particles which are in a wine, known as sediment. Evidently this practice is normally reserved for older vintage wines.

It is important to follow some words of advice:
As these wines tend to be fragile, it is important you carry the wine to the place it will be tasted (at a temperature of 16ºC) two days before tasting, stand it upright so that the sediment falls to the bottom of the bottle and not move it again until it is uncorked.
Uncork the wine without shaking the bottle and decant it in one go until you get down to the sediment. A candle will help to see when you reach the sediment. Wines of a certain age do not need to breathe after decanting. It is important you drink and enjoy them immediately.

In the case of our wines, it is probable that they develop sediment early on as we do not filter our wines. We believe that this practice tires the wine and impoverishes the vintage, stripping the vintage of its quality and freshness.

We make and age our wines based on the use of a high quality grape which does not need any chemical winemaking techniques. Successive rackings during aging help to clean our wines, leaving them brilliant and pure. We carry out these processes at the precise moment according to the moon calendar. We do not pasteurise our wines as we want a living product. We want our wines to continue to develop in the bottle over the subsequent years.

The second reason we decant our wines is to oxygenate our wines so that the any reductive wine aromas blow off. Some of our wines, especially Clos Mogador need to breathe to assure an explosive tasting experience.

Some grape varieties such as Syrah are reductive and by letting the wines breathe during serving will help. Our wines are profoundly natural and so we use winemaking techniques in the absence of oxygen as much as possible so as not to damage the wines. This means that in order to fully taste our wines, the consumer needs to give back some of the oxygen we have “stolen”.

Manyetes Vi de Vila de Gratallops
Only decant if there is some sediment
Do not decant younger vintages
Recommended serving temperature: 16ºC

Nelin Our White wine
If it is still young, decant it to let it breathe for about 10 minutes
If it is between 4 and 7 years old, decant for 20 or 30 minutes
Recommended serving temperature: 16ºC

Clos Mogador Vi de Finca ? D.O.Ca. Priorat
This is the most complex of our wines so decant if it is a young vintage for between 30 min and 2 hours
From 5 to 8 years, decant foro between 4 and 5 hours
With Clos Mogador vintages of 20 years or more, please consult a knowledgeable sommelier.
Or write to us at the winery: closmogador@closmogador.com
Recommended serving temperature: 16ºC
A bottle of Clos Mogador can easily be drunk up to a whole week after opening without losing any of its magic.
The importance of a wine glass  
 

Wine glasses are just as important to our taste buds as a good sound system is for music. A great orchestra with bad acoustics can lead to disaster.

A great wine in an unsuitable glass can be a fiasco.

The glass should be of fine crystal, absolutely transparent, colourless, with a slightly closed rim (depending on the wine to be tasted) in order to fully appreciate the wine’s aromas.

You should be able to find various types of wine glasses available to the public. For example:

-For a Clos Mogador, The Riedel Syrah wine glass is perfect.

-For a white Nelin, a Burgundy glass or also a Viognier Riedel glass would be good.

-For Manyetes, a Bordeaux wine glass or also a Riedel D.O. Montsant wine glass would work well.

You should be able to find a wine glass, which is suitable for all our wines: the Vinum Riedel glass for the restaurant trade.
Storing wine at home  
 

1. Always lay the bottles down on their side

2. Complete darkness

3. A constant temperature, ideally 16ºC

4. Between 40% and 50% humidity


Too dry, the corks dry out and wine evaporates
Too humid and the labels are affected so we eventually don’t know what we are drinking!