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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90 pts. and median of 90 pts. in 29 notes) - hiding notes with no text | | | Tasted by peter.mancell@mfg.com.au on 12/23/2022 & rated 96 points: Still amazing!
Beautiful mid weight texture, lovely mild red and dark fruit.Possibly not long to go now but still super enjoyable. (690 views) | | | Tasted by robmatic on 12/10/2020 & rated 86 points: Decidedly weak now, well past its best. Still showing signs of former character, with dusty minerals, light cherry and red fruit flavors, but the tannins are sagging, and the palate is compressed and dilute. Finishes with a breath of life, but this bottle has definitely seen better days. (1413 views) | | | Tasted by vintage_whine on 5/30/2020: Thinner and tart, without any real power or complexity. sort of just muted and old. (1438 views) | | | Tasted by robmatic on 6/23/2019 & rated 91 points: A little stink at first, but quickly turned into quarry dust, revealing an intense mineral streak. Dried cherry, sharp tannin, juicy acidity and that old wood character that reminds one of mature Rioja. Drinking beautifully. (1764 views) | | | Tasted by Kepos on 1/25/2017 & rated 92 points: kirsch, tannins still present but already soft and pleasant, quite long and all in all very good (2847 views) | | | Tasted by Lype on 4/7/2016 & rated 90 points: Animal notes on the nose, jammy and quite attractive and drinkable. (1355 views) | | | Tasted by LoireFan on 2/9/2016 & rated 87 points: This wine is out of balance. (2748 views) | | | Tasted by canan on 6/27/2015 flawed bottle: Mixed Priorat Tasting: Cabbage and prunes. Clearly "boiled" wine. (3365 views) | | | Tasted by WilD on 3/28/2015 & rated 92 points: P&P. Cork soaked wet. Didn't look good. Inital pour. Dark red coloured, slight brick rim. Thick wine. The nose was brilliant, roses, liquorella, kirsch. Top Priorat smell. The pallate was medium to full bodied, tertiair aromas, great. Still vital. What a performance after 19 years. Well done Barbier. (2945 views) | | | Tasted by Paul S on 6/18/2014 & rated 93 points: Melvyn's 50th Birthday Bash (Hua Ting, Orchard Hotel): I have probably been disappointed by more Priorat wines than those from any other fashionably “in” regions in the past decade or so. Just too many big, deep and impressive, but ultimately neither very enjoyable nor engaging wines. This magnum of Clos Mogador, however, was very good indeed. It had quite an intense nose, full of rich, thick blackberry aromas swirling around more savoury notes of dried earth and meat. It was the palate that I really liked though. As would be expected after that nose, there was a real sense of rich depth to the wine’s dark-fruited character, with ripe notes of plums and black cherries and berries backed up by a deep core of earth and mineral. What I really enjoyed though was how juicy and chewy and delicious the wine was, with fine tannins and wonderful acidity giving it an absolutely lovely sense of purity and effortless grace in spite of its weight. Great stuff – this was a very complete wine. In a magnum, it still seems so very young and primary. Delicious as it was on the night, I would give it a few more years to develop greater complexity; and with its balance, depth and structure, this can probably go on for years, if not decades, after that. (3792 views) | | | Tasted by Firefly78 on 2/6/2014 & rated 91 points: Enticing nose of cedar, dark cherries, leather, thyme ans sweet tobacco.
The palate did not follow through and felt thin and lacking the acidity to carry the aromas forward. The finish was pleasant but short-ish.
Need to revise this, as I had some saved under cork and revisited three (!) days later. Seems that the slow oxidization did the trick and even though the nose was just a little bit toned down than before, the mouthfeel had changed significantly; the initial flabbiness was gone and the acidity was well in check with the rest of the elements, the palate seemed more focused and the finish was longer. Initially rated 89, gladly revising up to 91. (2761 views) | | | Tasted by NineteenEightyTwo on 5/6/2013 & rated 93 points: Cloudy maroon color. Cork was soaked through with signs of seepage, and this seemed a bit stewed at first. However, an hour of decanting let the funk blow off and this revealed a lovely, concentrated nose of cedar, chocolate-covered cherries, and old sweaty leather shoes (delightfully so). On the palate this is all tart cherry and garrigue, with a persistently salty ketchup note to finish. This still has structural support, with a late trumpet blast of spicy, chalky tannin before finishing dry and long. Great terroir. Overall, this is akin to mature Rhone wine or the better California Cabernets of the 1980's. Layers and layers of "the right stuff." Showing stunningly, with perhaps three years of optimal drinking left at a maximum, so don't be shy about opening this now. (3475 views) | | | Tasted by robmatic on 4/29/2012 & rated 90 points: Holding up very well. Lots going on, lots of character. Drink. (3759 views) | | | Tasted by smisse on 12/13/2011: - Ruby color with medium forming legs. It's unbalanced and has flavours of raisin, prune, cloves and cedar with a medium/full body. Smooth texture with a medium finish. (3839 views) | | | Tasted by hsacks on 8/14/2010 & rated 90 points: This wine was more evolved but much less structured and focused than the 10/20/08 bottle. (3721 views) | | | Tasted by AllRed on 6/14/2009 & rated 87 points: The Blind Drunks monthly tasting (Chateau Lay): Aromas of dark fruit, prunes, pepper and spice. Flavors of dark fruit and spice, finishing a bit hot. (4257 views) | | | Tasted by Johann Von Mastiff on 4/4/2009 & rated 90 points: When I first opened this wine I was not crazy about it. There was an over ripe, almost sweaty thing going on that I just did not dig. After about twenty minutes this almost all went away leaving a nose of wild cherrys and plum. Perhaps a bit too much oak for me, but very good none the less. (3283 views) | | | Tasted by WildeMeeuw on 2/3/2009 & rated 85 points: 1996 Clos Mogador Priorat (Spain, Catalunya, Priorat) (Spanje, Catalunya, Priorat) Kleur: Robijnrood, oranje randje. Aroma / bouquet: Niet heel expressief, zoet fruit, amarenen / kersenbonbons, 'pruneaux', wel mooi rijp en complex, hout, sigarenkistjes. Smaak / Afdronk: Relatief zachte aanzet, klein alcoholisch zoetje, aangename zuren, tannines zijn voor deze jaargang aangenaam. Wel krachtig, maar boterzacht. Algemeen / potentieel: 50 + Kleur: 5 + Aroma / bouquet: 11 + Smaak / Afdronk: 12 + Algemeen / potentieel: 7 = 85/100 (3079 views) | | | Tasted by hsacks on 10/20/2008 & rated 92 points: This was the best bottle of 1996 Clos Mogador that I have had. Purple red in color with aromas of black raspberries and cherries, red meat and licorice. Ripe but surprisingly balanced fruit in the mouth with excellent depth and length. This wine still has plenty of life ahead of it. (3028 views) | | | Tasted by Shaggy on 6/14/2008 & rated 91 points: Opened up quite mousey and earthy, a touch of old raspberry leaf with subtle red and black fruits. None of the classic soot character. Disappointing, there were a few questions about TCA on the nose, but I don't think so. A touch of brett perhaps. The palate is much better showing some trademark minerals and rocks, raspberry, dark cherry and plums. A touch of old leather and barnyard but really quite simple. Quiet pleasant to drink but nothing special. I went back to it a couple of hours later and it was looking much better, it had lost that mousy character and was now showing some mountain herbs, richer fruit and more complexity. So if you've got some in the cellar, a couple of hours decant at minimum. (3270 views) | | | Tasted by jaimetown on 4/29/2007 & rated 91 points: Flavors of grilled nuts, red berries and ample minerals. This is definitely a mature wine, but there is still power and thrust in the mid-palate. Sure, it isn't the exuberant and muscular Priorat that it once was, but it is still drinking fine, though I imagine it was probably better about 1-2 years ago. The minerality is still very present, as well as the balance and velvety texture. (3742 views) | | | Tasted by grog on 12/27/2006 & rated 87 points: Upon opening, weird cooked/stewed fruit aromas, along with a sour oak/dill component...happily, this blew off after about 20 minutes and the minerally, chalky, tarry nose that I associate with Priorat emerged. Nice palate of dark fruit and a pleasing stone/mineral/dirt element. Still, not in the league of the 98s or 01s I've had from other producers (or Mogador, for that matter ). Not sure if this is on the decline or just not a top vintage. (3982 views) | | | Tasted by Grinner on 11/11/2006 & rated 89 points: Rustic red fruit, with earthy tinge and decent length, fruit is barely holding the tannins now. I don't think this is going anywhere. (3970 views) | | | Tasted by JeffGMorris on 9/3/2006 & rated 90 points: Dinner at Steve & Barb's house. Decanted for 2 hours before serving. May have been a mistake as the nose was better upon opening than it was when we sat down to dinner and poured our glasses. Light purple and medium bodied. Very glyceral with resolved tannins and a distinct note of anise. Seems to be at peak. Medium length on the finish. I would have expected a longer finish on this. If I had any I would drink it over the next 3-4 years. It's a very good bottle of wine but I don't see any future development here. 50+12+12+8+8 = 90 (4211 views) | | | Tasted by 14frimaire on 6/16/2006: Nice nose and layering, but not as much depth as I would have hoped. Still, a nice bottle with plenty of life left. (4436 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Clos Mogador Producer website
U.S. Importer (Addt'l Info)Grenache Blend. Spain Vinos de España - Wines of Spain (Instituto Español de Comercio Exterior) | Wikipedia
Wine Map on weinlagen-info
Spain is the third largest wine producing nation in the world, occupying the majority of the Iberian Peninsula with vast diversity in climate, culture, and of course, wine. From inky, dark reds of the [Priorat] to dry, white Finos from Andalusia, Spain can easily boast of elaborating a wide variety of notable styles. Within Spain there are currently 62 demarcated wine regions, of which a handful have gained international recognition: [Rioja], Priorat and [Ribera del Duero]. Yet these regions are only a small sample of the high quality wines Spain produces. Regions such as Cava, Penedes, Somontano, Galicia, Rueda and Jerez are only a few of the numerous regions worthy of exploration throughout Spain. Spain can also lay claim to having the most land under vine in the world, growing up to, by some accounts, 600 indigenous varietals of which Tempranillo is their most well known. Other popular varietals include [Garnacha], Bobal and Monastrell for reds and for whites; the infamous [sic] Palomino Fino grape which is used in the production of sherry wine, Pedro Ximenez in Montilla Morilles, Albarino used in the creation of the bright, effervescent wines of Galicia, and Verdejo in Rueda. - Source: - Catavino.net
Spain is not in the forefront of winemaking for its dessert wines, other than for its sweet wines from Sherry country including the highly revered Olorosos (when sweetened). But apart from Sherry Spain has a range of styles of dessert wines, ranging from the those made from the Pedro Ximenez grape primarily in Jerez and Montilla-Moriles) to luscious, red dessert wines made in the Mediterranean from the Garnacha (Grenache) grape. Some good Moscatels are made in Mallorca, Alicante and Navarre. The northwest corner of Spain, Galicia, with its bitter Atlantic climate, is even making dessert wines, called “Tostadillos” in the village of Ribadivia (similar to France’s “Vin de Paille”). The Canary Islands have made interesting dessert wines for centuries (they are mentioned by Shakespeare, for example) and in recent years the quality of winemaking has been improved and the Canary Islands wines are being better marketed now. The winemaking styles for “Vinos Dulces” are also diverse, from “Late Harvest” (Vendimia Tardía) to “Fortified Wines” (Fermentación Parcial). Based on in-spain.info.Catalunya Map on weinlagen-infoPrioratAbout 100 kilometers from Barcelona, Priorat originated as a distinct recognized wine region in 1932, and was approved in 1954.
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