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Gratallops Priorat 2017 - Clos Mogador
Clos Mogador


  Spain / Priorat
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

The landmark wine, with high scores, that changed the history of Priorat


Why do we love it?

We do not know where to start with for Clos Mogador Gratallops 2017. With the 98 pts by Robert Parker or with how incredible wine it is? Not to mention its enormous historical value as it was the landmark wine that changed Priorat once and for all.

Rene Barbier is the man behind Clos Mogador. Rene fell in love with Priorat and Garnacha in 1979 when he decided to pursue the Clos Mogador project, planting Garnacha, Carinena, Cabernet Sauvignon and Syrah in the Priorat hills. Clos Mogador shook the wine world when it was released and not only with the numerous 100 pts that it received, but also with its terrifying concentration! Since then and every single vintage it receives astronomical ratings and is for many one of the most iconic wines of Spain.

Its blend consists of Grenache, Carignan, Syrah and Cabernet Sauvignon, which grow and ripen in the idyllic landscape of Priorat, with the exceptional microclimate. For winemaking, Rene follows the standards of the Grand Crus. The wine matures for 18 months in carefully selected barrels of 600 and 2000 liters. The wine is bottled ready to offer great emotions.

Try Clos Mogador Gratallops 2017 to understand exactly what we are talking about!









Tastes Like

It has deep ruby color and complex aromas of cherry, strawberry, sour cherry, cranberry, plum, vanilla, violet, pepper, cinnamon, eucalyptus, tobacco and cedar.

In the mouth it has rich body, lacy tannins, balanced acidity and impressive concentration. Ripe cherry, sour cherry and plum are mixed with notes of wild strawberry and raspberry jam. Hints of spices, tobacco, chocolate and leather complete the special set.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 15.5%
Origin Priorat, Spain
Variety Grenache, Carignan, Syrah, Cabernet Sauvignon
Aromas cherry, strawberry, sour cherry, cranberry, plum, vanilla, violet, pepper, cinnamon, eucalyptus, tobacco, cedar
Bottle Size 750ml
Barrique 18 months
Serving temperature 16ºC
Aging 10+ years
Closure Cork
Organic No



Pairs excellent with duck fillet with forest fruits and herbs sauce, venison with red wine sauce, boeuf bourguignon 

Beef Bourguignon

  • 1 kg of lean beef, cut into 5 cm cubes
  • 1 glass of red wine, preferably pinot noir or cabernet. Do not forget that with this you can accompany your dish in the serving.
  • 30 gr of flour
  • 100 gr smoked lean bacon, finely chopped
  • 3 tbsps of butter
  • 4 carrots, cleaned and sliced
  • 4 onions, cleaned and cut into quarters
  • 1 tbsp of chopped garlic
  • 500 ml beef broth
  • 2 bay leaves
  • 3 thyme sprouts
  • 3 sprigs of parsley
  • ½ kg of portobello mushrooms
  • Salt
  • Freshly ground black pepper
  • Sliced ​​bread slices for serving


Put the veal in a bowl and marinate it with red wine. Cover it with foil and put it in the fridge overnight. The next morning, remove the meat from the red wine and dry it.

Do not throw away the wine.


Dust the meat with the flour. Place a large pot on high heat, add the bacon and immediately after the butter to mix in the bacon fat and melt.

Add the meat and brown it on all sides. Remove the meat and place it on a plate.

Add the carrots, onions and garlic and cook until the onions become translucent, about 5 minutes. Add the meat again to the pot, red wine, beef stock, bay leaves, thyme and parsley.

Cover and cook for 2 hours on low heat, until the meat becomes very tender. Add the mushrooms and cook for another 15 minutes. From time to time, try adding salt and pepper according to your taste.

Serving Suggestion: Toast slices of bread loaf, rub them with a clove of garlic cleaned on both sides. Serve the stew on the slice of bread and sprinkle with parsley.



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