2004 Clos Mogador Priorat Nelin

Community Tasting Notes (3) Avg Score: 91.7 points

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  1/24/2010 - sethmorgenlong wrote: 94 Points

  Tasted Blind. Intense, rich golden straw hue, wine showing age, though very little rim variation. On the nose the wine is clean, moderately intense with developing characteristics of baked apple cider, bergamot, minerals, lemon zest, honey brittle, vanilla, creme brulee and salted almonds. It has a decidedly waxy aroma that I very much like. On the palate, the wine is moderate, balanced and complex all the way through a rich, minerally, bitter and zesty finish. It is slightly oxidative but has focused flavors of brine, preserved fruit, dried figs, almonds, quince paste and vanilla. Buy this up and drink or cellar for 5-8 years. Blend of Grenache blanc, Viognier, Roussane and Pinot Noir! Yum!

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  2/22/2009 - Jozefs wrote: 93 Points

  I tasted the separate components of this from barrel in early 2005. This wine is now signing. Very complex, broad nose of exotic spices, honey, ripe yellow fruits and a touch of smoke. All these elements return on the palate, refreshed by citruslike acidity, lemon peel and something I can only describe as sweet, red wine-like tannins (from the Pinot Noir component??). Very special white wine.

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  1/26/2006 - Jozefs wrote: 88 Points

  Visit to René Barbier, Clos Mogador (Manyetes, Gratallops (Tarragona)): A blend of 50% white Grenache and the rest Marsanne, Roussanne, Macabeo (elevated together with the Grenache), Viognier and up to 10% Pinot Noir. First produced in 1999. According to René Barbier, 2002 is the best vintage, but 2005 is looking very promising. The 2004 needs some time in the decanter or the glass to fully give itself. We tasted it before and after the reds and it was markedly more expressive the second time. Honey, yellow fruit and lemon peel on the nose. Spices, ripe yellow fruit, and lemon peel on the very fresh palate. Nice balance, very fresh and ripe at the same time. The Pinot Noir is there to give this freshness and spicyness and does a good job of it. The Pinot Noir component is not discoloured before assemblage to retain all its aromas. This gives the wine a slightly orange colour, that is sometimes mistaken as oxidation, but the wine has no oxidatieve aromas. We also tasted some components for the Nelin 2005 from barrel. The Grenache/Macabeo barrel had good acidity, combined with fruit and minerals. The Viognier component tasted spicy, very intens, with ripe fruit and honey. The Pinot Noir component was quite interesting, with lemon peel, citrus, herbs, spices and a good acidity.

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