Somm David T

Independent Sommelier/Wine Educator

9.3

One of my favorite whites. First, because it’s so good but, also for its uniqueness. It’s a wild blend of; Garnacha Blanca, Macabeo, Marsanne, Pedro Ximénez, Pinot Noir & Viognier.

The color is pale gold.

On the nose; because of the bottle age, you get just a hint of petroleum. Ripe peach, pineapple, orange zest, some green & more golden apple, nectarines, lemon/lime, ginger, chalky volcanic minerals, smokiness and yellow florals.

The body is round, full and waxy. It’s simply delicious and unlike most whites many have experienced. Touch of petroleum, ripe peach, nectarines, dry apricots, marmalade, orange zest, overripe pineapple, golden apple with just a hint of green apple, beeswax, meyer lemon, some lime flesh, touch of ginger, a little smokiness, chalky volcanic minerals and beautiful yellow florals from the Viognier. The acidity is round and perfect. The long, lush, rich, well balanced is artful and lasts two minutes.

Treat yourself and get a couple bottles. You’ll be glad you did.

Photos of, Clos Mogador, their barrel room, René Barbier Jr. - a great guy who told us to jump in his SUV and drove us through their steep vineyards. Some tricky driving for the novice but not René and one of hillside vineyards.

Outstanding producer in Priorat. If you visit them, have lunch at Amics about two miles from Clos Mogador. Perhaps, the best lunch and value we’ve had at a non-starred Michelin restaurant that absolutely deserves one and maybe two. They also do a lot catering for Clos Erasmus and the other Bodegas in the area — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

On the nose, dark sour cherries, dates, burnt figs, grilled meats, burnt ambers, liquid smoke & dark dry florals. The core color is dark with garnet edges. The palate is; slightly sour but mostly sweet dark cherries, stewed plum, cooked strawberries, rhubarb, dates, figs, tomatoes, smoke, grilled meats, brewed coffee, light tarry notes, dry crushed rock powder, volcanic minerals, dark rich earth, dusty tannins, dry dark florals, soft chewy leather, nice round acidity with a decent, soft, elegant finish...50-50 fruit & earth. This is the largest co-op producer in Europe with 50 members. They collectively have 250 acres; which is about 1/6 of the total under vine. Photos of; the town of Barbaresco (their tasting room near the tower), Produttori cellar and their tasting bar. No appointment necessary. Close to Gaja and the town has one of the best one star Michelin lunches as well as the best service we've experienced. Just right of Gaja. Good with our Veal Bolognese. — 9 years ago

Ricardo Brentar

9.0

Excellent with seafood, nice surprise. — 10 years ago

Margie Kim

10

Dinner at ristorante locanda Don Serafino - 2 star Michelin — 12 years ago

Anthony Ianni

9.6

Delicious. Fun to drink. — 12 years ago

Josh Betz

9.1

Great wine today with lunch. — 8 years ago

Lorena Jordao

9.0

Complex, perfect — 8 years ago

Pinotman /// Andreas

9.0

Prune nose. Nice dark color. A micro producer. They have trouble now to get grapes as money flows into Burgundy they loose out. Beautiful wine 🍷 could use another 3 years or so. Cherry 🍒 cranberry touch of lemon 🍋 zest and chalk / really well done / this is ‘handmade’. Blows Bize and Pavelot the apparent benchmarks for Savigny out of the water. Amitié wines online has these or Meritage in Encinitas and a bunch of Michelin Star restaurants in SF. You can’t go wrong if you like his traditional style. — 8 years ago

Eric Hahn

9.5

2012 vintage....very special 3 star Michelin dinner — 9 years ago

Shane Harvey

9.4

Are you kidding? With rabbit and pigeon at Michelin starred Il Selene in Pescina, Tuscany - best meal of my life!! #had_a_few May1, 2016 — 10 years ago

with Katie

Brook Sargeant

9.7

Amazing Michelin Starred wine and Damien and I met with the winemaker! — 12 years ago

with Greg

Dave O'Brien

9.5

Pretty fanfukkintastic. — 12 years ago

Thomas Brenner

8.9

Mmm. Apricot, yellow apple, wool and some herbaceousness with a slight flocculation — 8 years ago

Michele McCormick

9.6

Excellent, dry, tasty, great choice. — 8 years ago

Phillip Pinckney

8.9

Maybe just past its prime, but still very enjoyable. Slightly oxidized. — 8 years ago

Carson

8.9

A decent wine, however on that was bolstered by the Michelin starred food with which it was being paired. Fruity and tannic. — 9 years ago

George Chen

9.2

One of the more memorable PF's I've ever had....just too busy to write too much these days. — 9 years ago

Allison Serafin

9.3

Another incredible wine selection from Naples for our third course of tuna. This is a fancy 3 star Michelin dinner! — 10 years ago

Phil Kessling

9.0

2011, Domaine Saumaizer Michelin, Macon-Villages, Chardonnay. Yep, another bottle. Tart tree fruit, citrus and med + acidity. — 11 years ago

Eric Hwang

9.4

2011 vintage. It might have been the surroundings of a Michelin 3-star restaurant in Paris that made this wine seem so ideal...nah, it was good. Young and a bit tight at first, but opened up to reveal its many layers. — 12 years ago