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DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS. FOR MORE INFORMATION GO TO WWW.P65WARNINGS.CA.GOV/ALCOHOL

Gerard Bertrand Clos d'Ora
Gerard Bertrand

Gerard Bertrand Clos d'Ora

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$254.00

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Clos d’Ora is the quintessence of know-how and the conclusion of a project that started in 1997. Clos d’Ora lies on an exceptional terroir. The vineyard of nine hectares enclosed by dry stone walls is located at La Livinière in the Minervois, at an altitude of 220 meters. The eight parcels are among the highest of the appellation, nestled against the Black Mountain range, on the west of Minervois.

The originality and character of Clos d’Ora lies  in the balance between the various grape varieties planted: Syrah, Grenache, Carignan and Mourvèdre. These are all typical varietals from the South of France. The old vines of Carignan add to the exceptional character of this Cru.

APPELLATION: AOP Minervois La Livinière.

VARIETAL: Syrah, Grenache, Mourvèdre, Carignan.

RATINGS: 93 WA, 94 D, Robert Parker Green Emblem.

Bottle Size: 750ml


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Notes of Scent & Flavor

  • Color

    Clos d'Ora is distinguished by its brilliant deep ruby colour.
  • Notes

    Its character, powerful and elegant, is revealed on the palate by intense aromas of black fruits and subtle, melted tannins.
  • Taste

    Thanks to its sophisticated vinification and maturation, Clos d'Ora benefits from a remarkable amplitude and length in the mouth.
  • Aging

    Clos d'Ora is an exceptional wine with great ageing potential.

"Its character, powerful and elegant, is revealed on the palate by intense aromas of black fruits and subtle, melted tannins."


Origins

A leaf thinning takes place before the harvest and the grapes are entirely hand-picked. Each grape variety and each parcel is macerated in separate batches in an unlined, thermoregulated precast concrete vat. For the Syrah, a vatting and vinification of destalked grapes is made. For the Grenache and Mourvèdre, there is a destemming and light crushing before the vatting under strict temperature control. A very gentle maceration, limiting the extraction of tannins. Some pumping over for aeration, and humidification of the cap only. The whole bunches of Carignan are going through the vatting at higher temperatures to extract the maximum of aromas.