Why it matters
The producer
René Barbier Ferrer was pursuing Grenaches when he bought a polyculture estate planted with vines, olive trees and almond trees. The estate now divides responsibilities between René Barbier Meyer, who guides fermentations, and Christian Barbier Meyer, who tends the vineyards.
From 2012 onward, Clos Mogador changed its viticulture toward biodynamic agriculture. Soil work remains minimally interventionist, with permanent cover crops, annual cow compost and biochar. Horses, sheep and chickens graze those crops. New plantings use rootstocks adapted to the estate soils, grafted with buds from indigenous varieties.
Place and vineyards
Where the wines begin
Gratallops is where Clos Mogador makes estate bottled wine within DOQ Priorat. Estate bottling means the wine is produced by the property itself. Clos Mogador was among the first Catalan wines to receive Vi de Finca certification, which denotes more than a decade of production from the same single vineyard.
Wines to know
The range in view
Clos Mogador is the eponymous red Priorat wine, with 2022 as the listed vintage. Some lots use 40% added stems, while others incorporate whole bunches. Whole bunch fermentation keeps stems with the grapes and can contribute perfume, spice and grip to the wine.
Clos Mogador brings Mediterranean undergrowth aromas around softened fruit, with characteristic minerality remaining alongside the fruit on the palate. Added stems and whole bunches can contribute perfume, spice and tannin during fermentation.