Mogador, Clos
Summary
Clos Mogador is a family-owned pioneer of Priorat's revival, operating 20 hectares of steep, terraced vineyards in Gratallops where Garnacha and Cariñena vines grow in the region's characteristic llicorella slate soils. The estate, recognized as the first Vi de Finca Qualificada in Priorat, maintains traditional methods through organic farming practices and minimal intervention winemaking while balancing historical reverence with technical precision across generations of the Barbier family.
Heritage & Leadership
Clos Mogador was established in 1979 when René Barbier purchased an abandoned property in Gratallops, a small village in Priorat, Catalunya. As one of the pioneering "Clos" producers, Barbier played a fundamental role in the renaissance of this once-forgotten wine region. The estate began commercial production in 1989, releasing its first vintage of the eponymous Clos Mogador wine.
The Barbier family's winemaking heritage extends back to France's Rhône Valley, where René's ancestors produced wine before relocating to Tarragona in the early 20th century. Today, the estate operates under the guidance of both René Barbier and his son, René Barbier Meyer, who gradually assumed greater responsibilities in the vineyard and cellar since the early 2000s. This father-son partnership maintains continuity while incorporating new perspectives into the estate's development.
Clos Mogador was among the five original producers that collaborated on the "Gratallops Project" in the late 1980s, a collective effort that helped establish Priorat's modern reputation for quality. In 2006, Clos Mogador received the distinction of becoming a "Vi de Finca Qualificada," the first single estate in Priorat to be recognized with this designation by Catalan authorities.
Vineyards & Wines
The Clos Mogador estate encompasses 20 hectares of vineyards situated around the village of Gratallops in Priorat's DOQ (Denominación de Origen Calificada) zone. The vineyards are planted predominantly on steep terraced slopes at elevations ranging from 250 to 350 meters above sea level. The property's defining characteristic is its llicorella soil—a distinctive decomposed slate with quartz inclusions that forces vines to root deeply for water and nutrients.
The estate's plantings consist primarily of Garnacha (Grenache) and Cariñena (Carignan), many of which are old vines exceeding 50 years of age. These indigenous varieties are complemented by smaller plantings of Syrah and Cabernet Sauvignon. The vineyards face primarily north and northeast, providing some protection from the intense Mediterranean sun and allowing for slower, more balanced ripening.
Clos Mogador produces several distinct wines. The flagship Clos Mogador is a red blend typically composed of approximately 45% Garnacha, 25% Cariñena, 15% Syrah, and 15% Cabernet Sauvignon, though proportions vary by vintage. Manyetes is a single-vineyard expression from a south-facing plot, predominantly featuring Cariñena. Nelin represents the estate's white wine production, blending Garnacha Blanca and Macabeo with smaller amounts of other Mediterranean varieties. Com Tu is a more recent addition to their portfolio, focusing on Garnacha from specific vineyard sections.
Philosophy & Practice
Clos Mogador's approach centers on respecting the natural characteristics of their Priorat terroir while employing precise viticultural and winemaking techniques. The estate has maintained certified organic farming practices since 2008, eliminating synthetic chemicals from their vineyard management. Their steep, terraced vineyards necessitate manual cultivation and harvesting, with yields naturally limited by the challenging growing conditions to approximately 800 kg per hectare.
In the cellar, fermentation occurs in a combination of oak vats and stainless steel tanks, varying by wine and vintage requirements. Indigenous yeasts are utilized for fermentation to express site-specific characteristics. The flagship Clos Mogador typically ages for 18 months in French oak barrels, with approximately 30% new oak employed each year. The estate practices minimal intervention during the winemaking process, avoiding fining and employing only light filtration when necessary.
Water management represents a significant focus, with the estate implementing systems to collect and conserve rainfall on their drought-prone property. The Barbiers have also maintained and expanded the traditional dry-stone terraces that prevent erosion on their steep slopes, preserving both historical farming methods and environmental stability. This combination of traditional knowledge and technical precision defines Clos Mogador's approach to viticulture and winemaking in Priorat's challenging landscape.