1996
 
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Characteristics MOGADOR   1996
Type of wine:   reserve
Origin of grapes:   estate only CLOS MOGADOR
Distribution:   International and national (Europe, E.U., China, Japan, Australia…)
Appellation:   DOCa. Priorat
Ethanol:   14,5 %
Tartaric acidity:   5,80 g/l
Volatile acidity:   0,52 g/l
Total sulphur dioxide:   50 mg/l
Total free sulphur dioxide:   15 mg/l
Reducing suegras:   2 g/l
Type of botlle:   bordeaux
Marcel Troisfontaine MOGADOR   1996
 

Nº 1 Sommelier in Belgium, 1998. Proprietor of Bar à Vin: Le Bistrot du Sommelier in Liège and Consultant Sommelier for Les 7 Fontaines d’Avenne Restaurant in Saint-Hubert, Belgium.

The most important factor involved in the creation of this great Spanish red is its unique environment. The vine stocks have been carefully selected. The vineyard itself, planted on poor soil, is shaped like a natural amphitheatre. The climate is harsh and very dry. The harvest is difficult and the winemaking process is meticulous and delicate. The long ageing process is carefully supervised in quality oak barrels. But, what is most important, what is truly essential is the Barbier family themselves, who are united and wholly devoted to this unique jewel. A sip of Clos Mogador transports one to the centre of a though process or philosophy which is becoming scarcer by the day. I am always happy to lose myself in the hills of Priorat, to spend an enjoyable day, tasting its wonders.

Its robe is black with hints of mauve. Its profound nose emanates black fruit: blackcurrant, blackberries and also blueberries. Soon after this, rich flavours of toast: mokka and cocoa followed by spices: black pepper, thyme and bay leaf. It is mouth-filling, rich and reminiscent of its aromas in the nose. The wine’s robust tannins are structured and promise a long life. This length is infinite; it impresses us like a peacock’s tail and ends on flavours of Cuban cigars.

This wine will happily complement game dishes, particularly rabbit but also red meats: beef, lamb and also ostrich. I predict this wine will peak in 2005, but you may also enjoy it up until 2005, depending on cellaring.