Clos Mogador - Rosat 'Vi de Villa' 2022 (750ml)
Clos Mogador Description
"In Priorat, we make wines of character. If you want elegance, go to Burgundy" Rene Barbier Jr. son of the founder.
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.
The estate of Clos Mogador is a must for any serious Spanish wine aficionado. Located in Gratallops, in the heart of the Priorat hills, René Barbier, one of the founders of the Priorat revolution, creates his intensely concentrated wine from a blend of 40% Garnacha (from 80 year old vines), 35% Cabernet Sauvignon, 20% Syrah and 5% Pinot Noir, Mourvedre and Merlot. This distinctive blend balances the power and massive structure typical of Priorat with an elegance and finesse that belies its aging potential. While the Clos Mogador will continue to improve for 10 years or more, it is delicious now. Vintage after vintage, this wine has consistently received high scores from the wine trade.
Wine Advocate: 94 Points
They produced a village rosé, the 2022 Gratallops Vi de Villa Rosat, the second vintage of this pale rosé produced with a blend of Garnacha, Cariñena and white Macabeu. The aim is to produce a gastronomical rosé, with complexity, not fruit driven and with some aging potential. It's not a shy wine at 14% alcohol, and it has a powerful palate with good balance. It went through full malolactic and matured in a 2,500-liter oak foudre for 16 months without being racked. Despite the pink color, the feeling is that it could be a white wine, especially the nose, which is full of aromatic herbs and flowers, hints of dry hay and straw and a spicy twist, with a notable absence of fruity aromas. It has a serious, medium-bodied and balanced palate, tasty, savory, almost salty, with a velvety texture. Curiously enough, the grapes come from the warmer vineyards they have, in Manyettes, a place where the grapes tend to be overripe. Christian insisted on harvesting the grapes when they are crunchy, ignoring the skins and focusing on the vitality of the grapes, when they have the energy for an elegant fermentation. In 2022, they harvested the grapes very early. 3,100 bottles produced.
