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Last summer, standing above the terraces of Gratallops under the dry Priorat heat, it became immediately obvious why Clos Mogador could only exist here. Nothing about this landscape feels easy. The vineyards climb steep slopes of broken black slate called llicorella, sharp enough to cut your hands and poor enough to force the vines deep into the earth searching for water. In August, the heat rises off the stones like smoke. Olive trees twist in the wind. Everything smells of wild herbs, dust, fennel, dry rosemary, and hot rock. And somehow, out of this brutal landscape, René Barbier created one of Spain’s most important wines. We had the chance to visit Clos Mogador last summer, walking through the vineyards, tasting in the cellar, and seeing firsthand the extraordinary work behind these wines. Today, we are extremely excited to announce that Clos Mogador is finally on the way to Vietnam. And for lovers of great Mediterranean wines, this is a very serious arrival. The Wine That Changed Priorat Forever Before Clos Mogador, Priorat was almost forgotten. A remote Catalan wine region producing mostly rustic local wine, isolated in the hills southwest of Barcelona. Then in the late 1980s, a small group of producers arrived in Gratallops:René Barbier,Álvaro Palacios,José Luis Pérez,Carles Pastrana,Daphne Glorian. What they saw was not poverty. It was potential. Old Garnacha and Cariñena vines planted in impossible slate vineyards. Altitude. Freshness hidden beneath Mediterranean heat. Tiny yields. Wines capable of carrying enormous concentration while still preserving minerality and life. Clos Mogador became one of the defining wines of that movement. Not simply a great Priorat. One of the bottles that changed Spanish wine forever. Priorat Is Not Power. Or At Least Not Only Power. People who have never tasted great Priorat often imagine massive wines. Heavy.Hot.Extracted.Alcoholic. And yes, poor versions of Priorat can become exactly that. Clos Mogador is something else entirely. The wine has depth, certainly. Mediterranean depth. Black fruits, herbs, dark spice, graphite, smoke, warm earth. But underneath all that sits something cooler and more mineral than people expect. You taste the llicorella. That broken black slate gives the wines a kind of dry vibration. A tension running underneath the richness. Without it, the wines would collapse under the sun. Instead, they stay alive. That is what makes Clos Mogador special. Not size. Balance. Wines Built From Landscape Walking through the vineyards last summer, what struck us most was how physical everything felt. Nothing soft.Nothing easy.Nothing decorative. The terraces are steep enough that every movement feels deliberate. You understand very quickly why yields stay low here. Why the old vines matter so much. Why farming organically in Priorat is not a branding exercise but real work. Clos Mogador has long worked toward biodynamic farming and deep respect for the surrounding ecosystem. Forests, herbs, olive trees, biodiversity — everything around the vineyard feels connected to the wine itself. And you taste that Mediterranean landscape directly in the glass. Garrigue.Warm stone.Fennel.Rosemary.Black olive.Smoke.Dark cherry.Graphite. These are not polished international reds. They taste like somewhere. Clos Mogador The flagship wine remains one of the great Mediterranean reds. Mostly Garnacha and Cariñena, supported by Syrah and Cabernet Sauvignon depending on the vintage, sourced from old vines rooted deeply into the llicorella slopes around Gratallops. The first impression is often dark and serious. Then air changes everything. The wine opens slowly into layers of black fruit, dried herbs, tobacco, bitter chocolate, smoke, and crushed stone. The tannins are powerful but never rustic. The freshness appears later, quietly carrying the wine much further than expected. That is the trap with great Priorat. People expect heaviness. Instead, the best bottles become strangely drinkable. Clos Mogador always feels more elegant than people imagine before opening it. A Wine Made For Long Tables These are not wines for quick tastings. They belong around food. Lamb cooked over charcoal.Duck.Game.Slow cooked beef.Mushrooms.Hard cheeses.Long lunches becoming dinner. And honestly, they make incredible sense in Vietnam too. Smoky grilled meats. Spices.Charcoal. Rich sauces. Late dinners shared between too many glasses and not enough plates. The freshness hidden inside the wine keeps everything moving. That is why great Priorat works so beautifully at the table despite its intensity. More Than A Legendary Label It would be easy to speak only about the reputation. Clos Mogador has already secured its place in wine history. But what stayed with us most after visiting was not prestige. It was sincerity. The feeling that these wines still come directly from the landscape around them. That they still carry the heat, dryness, herbs, stones, and silence of Priorat itself. Nothing felt manufactured. Nothing felt designed for scores. Just a deep understanding of place, worked patiently over decades. That is becoming increasingly rare in wine. And maybe that is why bottles like these matter even more today. Clos Mogador Is Coming To Vietnam We are extremely proud to soon welcome Clos Mogador to Vietnam through Glouglou Wines. A legendary Priorat producer.A defining estate of modern Spanish wine.And one of the most important vineyard stories of the Mediterranean. The wines are currently on the way to Vietnam. Very limited quantities. And very beautiful bottles.

There is a smell in great young Meursault that does not belong to fruit. It is colder than fruit. Something between struck stone, raw hazelnut, damp cellar wall, and the first curl of smoke from butter hitting a hot pan. Pierre Henri Rougeot’s wines have that smell. Then comes the rest. Lemon oil. White flowers. Almond skin. Salt. A little reduction. The quiet weight of clay. The clean bite of limestone. Nothing loud, nothing dressed up, nothing trying too hard. Just Burgundy with its sleeves rolled up. The first allocation of Domaine Rougeot is now on the way to Vietnam, and we are very happy to bring these wines to Glouglou Wines. For sommeliers, buyers, and Burgundy drinkers, this is one to watch closely. Not because the bottles are rare, although they are. Because they are exactly the kind of Burgundy we want more of today. Precise. Farming driven. Low intervention. Deeply gastronomic. And still completely Burgundy. A Meursault domaine with dirt under its nails Domaine Rougeot is not a new story pretending to be old. The family has been rooted in Meursault for generations. Today, Pierre Henri works alongside the legacy of his family while taking the domaine into a much sharper, more transparent direction. The estate covers a little over twelve hectares, mostly in and around Meursault, with reds and whites spread across some beautifully placed parcels. The work has moved toward organic farming, biodynamic practices, native yeasts, restrained sulphur, and a cellar approach that does not try to polish every corner of the wine. That last part matters. Because Burgundy can easily become too perfect. Too much oak.Too much gloss.Too much price before pleasure. Rougeot goes the other way. The wines are not rustic. They are not fragile. They are not “natural” in the lazy sense of the word. They are clean, detailed, sometimes a little reserved at first, and then suddenly very hard to put down. The best bottles have that rare quality: they make you hungry. Meursault Sous la Velle 2022 BIO Sous la Velle sits below the village of Meursault, on deeper clay limestone soils. This is not the sharpest, most nervous corner of Meursault. It can give wines with shoulders. Flesh. Warmth. A little generosity around the edges. In 2022, that could have become heavy. It does not. Rougeot keeps the wine moving. The first nose brings reduction, fresh cream, lemon peel, crushed hazelnut, and warm bread. With air, the wine becomes more saline. The fruit stays ripe, but the finish pulls everything back toward stone. That is the beauty here. It opens wide, then tightens. A proper Meursault for the table: roast chicken, turbot, lobster, mushrooms, Comté, butter sauces, or one of those long dinners where the wine starts speaking better than the people. Chassagne Montrachet 1er Cru En Remilly 2022 En Remilly is a different animal. Higher.Windier.More limestone.Closer in spirit to Saint Aubin than to the richer, broader side of Chassagne. You feel that immediately. This is not creamy Chassagne. This is Chassagne with bones. Citrus oil, white peach, smoke, raw almond, chalk. The 2022 vintage gives concentration, but the vineyard keeps the wine upright. The finish is long, cold, and stony, with that beautiful bitterness great white Burgundy often carries when it refuses to become soft. This is a serious bottle. Not showy serious. Sommelier serious. The kind of white Burgundy that should be opened with scallops, monkfish, lobster, roast poultry, or kept for a few years until the reduction folds into something deeper and more golden. Côte de Nuits Villages La Plante du Bois 2022 BIO Rougeot’s reds deserve attention. La Plante du Bois is Pinot Noir from the Côte de Nuits, and it has something we love in red Burgundy: infusion rather than extraction. The fruit is not pushed forward. It seems to float. Fresh cherry. Rose stem. Wild strawberry. Pepper. Damp earth. A darker note underneath, like the smell of a forest after rain. There is structure, but it does not grip too hard. The wine stays lifted, fragrant, and beautifully drinkable. Serve it slightly cool. Put it next to duck, grilled pork, roast chicken, mushrooms, charcuterie, or smoky dishes with herbs. Then watch the bottle disappear. Beaune Les Longbois 2022 BIO Beaune is often underestimated by people who only chase famous names. That is good news for people who actually drink. Les Longbois is not trying to be monumental. It is more useful than that. It is charming, red fruited, floral, lightly earthy, and immediately at ease on the table. The kind of Burgundy that does not need a speech before pouring. It just works. There is enough freshness to keep the wine clean, enough texture to make it satisfying, and enough Burgundy perfume to remind you where you are. Restaurants will understand this wine very quickly. Guests too. Why this arrival matters Vietnam does not need more Burgundy bought only for prestige. It needs Burgundy that makes sense in restaurants. Wines that can handle seafood, smoke, herbs, butter, long dinners, warm evenings, and curious drinkers. Rougeot’s wines do that. They have the seriousness buyers look for, but also the drinkability sommeliers need. They carry the reputation of Burgundy without feeling trapped by it. This is the kind of domaine that belongs in the hands of people who open bottles, not just people who store them. The first allocation arriving soon: Domaine Rougeot Meursault Sous la Velle 2022 BIO Domaine Rougeot Chassagne Montrachet 1er Cru En Remilly 2022 Domaine Rougeot Côte de Nuits Villages La Plante du Bois 2022 BIO Domaine Rougeot Beaune Les Longbois 2022 BIO Small quantities. Serious bottles. On the way to Vietnam now.

One of the Great Names of Alsace Based in Wettolsheim, in the heart of Alsace, Domaine Albert Mann has become one of the region’s most respected and influential producers. For decades, the Barthelmé family has worked tirelessly to push the domaine toward more precise farming, healthier vineyards, and wines capable of expressing the incredible diversity of Alsace terroirs. Today, the vineyards are farmed biodynamically with enormous attention to detail and respect for living soils. Granite. Limestone. Clay. Sandstone. Schist. Each terroir bringing its own texture, energy, and personality to the wines. Nothing feels forced here. The wines never chase heaviness or demonstration. Everything is built around balance. There are wineries you discover. And there are wineries that slowly become part of your wine memory forever. Domaine Albert Mann belongs to that second category. A glass of Riesling that tastes like cold stone and citrus after rain. A Pinot Gris carrying incredible texture without ever becoming heavy. A Gewurztraminer that suddenly makes sense at the table instead of feeling overwhelming. A Pinot Noir from Alsace with tension, spice, and freshness that completely changes your perception of the region. These are the kinds of wines Albert Mann has quietly built its reputation on. And very soon, the domaine will arrive in Vietnam. For us at Glouglou Wines, this is a very special addition. Because beyond the prestige and reputation, Albert Mann represents something we care deeply about:wines with life,wines with precision,and wines built for the table. Alsace Might Be One of the Most Underrated Wine Regions in France For many people, Alsace still suffers from old clichés. Sweet wines.Heavy wines.Old fashioned wines. The reality today is completely different. The best Alsace producers are making some of the most exciting gastronomic wines in Europe. Wines with:tension,freshness,salinity,texture,moderate alcohol,and incredible versatility at the table. And honestly, few wine regions make more sense for Vietnam’s climate and cuisine. Think about the flavors. Fresh herbs.Seafood.Charcoal grilling.Fermentation.Citrus.Spice.Fish sauce.Crunch.Bitterness. Great Alsace wines move through these flavors effortlessly. A mineral Riesling with grilled shellfish.Pinot Blanc with delicate seafood.Pinot Gris with richer sauces and mushrooms.Gewurztraminer with Vietnamese spices and aromatics.A lightly chilled Pinot Noir on a humid Saigon evening. These are wines that refresh the palate while still bringing depth and complexity. That balance is incredibly difficult to achieve. Albert Mann does it beautifully. Wines Built for Gastronomy What makes Albert Mann so compelling is the precision. The wines feel concentrated without becoming heavy. Powerful without losing elegance. Every cuvée carries remarkable purity and clarity. The Rieslings are electric and crystalline, with incredible minerality and long saline finishes. The Pinot Gris become deeply textured and gastronomic while remaining vibrant. The Gewurztraminers avoid excess and instead focus on spice, floral aromatics, bitterness, and freshness. And then there are the Pinot Noirs. Perhaps one of Alsace’s best kept secrets. Delicate, spicy, vibrant reds that feel increasingly relevant today as more drinkers move toward lighter, fresher styles of red wine. These are not wines built to impress for thirty seconds. They are wines that slowly unfold over a meal. Wines that become more interesting with every glass. Wines That Belong in Restaurants There is a reason so many sommeliers love Albert Mann. These wines are made for dining rooms. They adapt naturally to food.They elevate dishes without dominating them.They create movement throughout a meal. And in modern restaurants, where cuisine has become lighter, sharper, more ingredient driven, wines like these feel more relevant than ever. Not wines of excess. Wines of balance. Wines of energy. Wines that leave you wanting another sip instead of exhausting the palate. That philosophy resonates strongly with us at Glouglou Wines. Because at the end of the day, the best wines are rarely the loudest ones. They are the bottles that quietly make the table better. Arriving Soon at Glouglou Wines We are incredibly proud to soon welcome Domaine Albert Mann to Vietnam and to the Glouglou Wines portfolio. A domaine carrying both the deep traditions and exciting future of Alsace. Expect beautiful Rieslings, textured whites, vibrant Pinot Noirs, and a collection of wines we cannot wait to start sharing around tables across Vietnam. More details and cuvées coming very soon. And trust us. These are bottles worth paying attention to.

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