Mid gold in colour. Aromas of ripe apple, honeysuckle, and a gravelly minerality. Initially a bit cold coming out of the fridge but as it warmed up it was a full bodied white with a palate bordering on unctuous. Shows nectarine and stone fruit in general with ripe Quince and low acid. A delicious flavoursome Spanish white made up of Garnacha Blanc and Macabeo. Rene Barbier says “with Nelin we play with skins.........fermentation starts with old wood, followed by cement vats, clay pots, and even some stainless steel sometimes”. Sufficient acid to provide freshness and zing and no oily texture. My first Clos Mogador white.
Mid gold in colour. Aromas of ripe apple, honeysuckle, and a gravelly minerality. Initially a bit cold coming out of the fridge but as it warmed up it was a full bodied white with a palate bordering on unctuous. Shows nectarine and stone fruit in general with ripe Quince and low acid. A delicious flavoursome Spanish white made up of Garnacha Blanc and Macabeo. Rene Barbier says “with Nelin we play with skins.........fermentation starts with old wood, followed by cement vats, clay pots, and even some stainless steel sometimes”. Sufficient acid to provide freshness and zing and no oily texture. My first Clos Mogador white.
Dec 30th, 2020
Priorat, Catalunya, Spain
