Hotel Majestic. La Gran Nit del Priorat.
28.02.20 — 8 months ago
Flagship wine from Venus La Universal, one of Montsant’s most exciting producers, led by husband and wife team René Barbier (Clos Mogador) and Sara Pérez (Mas Martinet). Elegant blend of Garnatxa (50%), Cariñena/Carignan (40%) and Syrah (10%) from organically farmed vineyards on clay-calcareous soils between Marçà and Guiamets, in Southern Catalonia. Juicy, sensual. Red fruit and balsamic notes. — 10 months ago
My first try of this beauty from Priorat at £65 that should age into a dreamy creamy bootle of choc cherry & raspberry gateaux 😍 Like the Clos Mogador 13 it’s drinking great already 👍
📍 Mas Doix 2013
🏵 94 points w/ more potential 😉
🍇 65% Grenache, 25% Carignan & 10 % Syrah
🍷 Deep dark ruby w/ purple hue
👃 Dark cherry, plum & blackberry in soft smoked oak w/ herbs, spice & mineral rock
👄 Med body of creamy dark cherry & red plum w/ cocoa, cola, raspberry & black berry fruits
🎯 Long dark & red fruit balanced linger w/ a touch of cola, cocoa & dry mineral looming around
— 2 years ago
This is a great wine, very young but very good. Bursting with flavour it feels like the perfect combination of Catalonia, Maipo, Napa and Bordeaux. Plenty of sweet fruit, backed up with vanilla, leather, spice and oak. The palate is smooth and the the finish develops nicely with soft tannins. Powerful but elegant, highly recommended. — a month ago
Tannic, fruity blend from Morocco (camel plowed!) blackberries and currents — a year ago
Well balanced wine with soft tannins; lively strawberry, cola and herbaceous notes with long finish. Surprisingly not too much heat despite 100 % Grenache and 15% abv. — 2 years ago
Perhaps, our favorite non Burgundy white. It is unique among whites.
Also, one of the best afternoons we’ve enjoyed. Appointments at Clos Mogador & Erasmus. Then, lunch looking back at both properties from Amcis. A great meal we would give two Michelin stars. This wine and a custom four course for two for only 70 Euros in 2015. Fantastic restaurant. A must do in Priorat.
The nose reveals; ripe & slightly sour pineapple, lemon chiffon, mix of well extracted stone fruits, notes of lime candy, banana peel, slight burnt brown sugar, blend of chalky minerals, volcanics, chamomile, vanilla bean notes, well cooked toast, sandy dry top soil, fennel (grows everywhere), tree bark with sap, mix of dark & white spice w/ white dominate and a fields of spring flowers.
The body is full & round with good viscosity. slightly sour pineapple, lemon chiffon, mix of well extracted stone fruits, golden apple to cider, tropical melons, kiwi, notes of lime candy, banana peel, fringes of marmalade, slight sugar in the raw, blend of white, chalky minerals, mint, volcanics, crushed dry sandstone, saline, chamomile, vanilla bean notes, well cooked toast, dry herbs, sandy dry top soil, fennel (grows everywhere), tree bark with sap, mix of dark & white spice w/ white dominate and a fields of perfume spring flowers with mixed greens. The acidity is round and rushes like a river. The long, rich, well knitted & balanced, polished & elegant finish goes on & on ending persistently w/ sweet white spice.
The 2017 is different than the earlier vintages we’ve had. It needs another two years in bottle. If you drink now, fully chill and decant 2 hours.
Photos of; Clos Mogador, Owners/Winemakers-Rene Barber Sr. & Jr. and vines around their Estate. — 4 months ago
Really nice aglianico at cafe mogador. Don’t know if I would repeat this that often, but still fruity with plenty of depth — a year ago