Clos d’Ora Minervois, 6 bottle case
Tasting note, Densely coloured with earthy and eucalyptus notes enhanced by hints of coffee.
Textured, smooth and long, this wine would benefit from decanting to reveal the
richness and opulence of this wine
Serving Suggestion. Enjoy with red meats: a juicy pan-fried steak, or a slow-cooked, rich succulent beef
casserole.
Grape. Cabernet Sauvignon 40%, Syrah 30%, Merlot 20%, Carignan 5%, Grenache 5%
Gérard Bertrand is one of the most outstanding winemakers in the South of France,
where he owns numerous estates among the most prestigious crus of LanguedocRoussillon.
Named in 2012 as the IWC Red Winemaker of the Year and Wine
Enthusiast's European Winery of the Year, he is known locally as the "King" of the
Languedoc. Brought up in the Languedoc vineyards, Gérard Bertrand is committed
to sharing the characteristics and exceptional diversity of each of the terroirs. Twenty
years of know-how ensures that wines bearing Gérard Bertrand's signature have a
unique style driven each day by four fundamental values: excellence, authenticity,
conviviality and innovation. We firmly believe Gérard will become one of the leading
French names in the UK.
This nine hectare vineyard, enclosed by dry stone walls, is located at La Livinière in
the Minervois at an altitude of 220 metres above sea level. At Clos d’Ora, Bertrand
has opted to use biodynamic methods for working the vines, using horses and mules
to foster connections between minerals, vegetables, animals and humans. The soils
are composed of chalk, sandstone and marl. Leaf thinning takes place before the
harvest and the grapes are entirely hand-picked.
Each grape variety and each parcel was macerated in separate batches in
unlined, thermoregulated concrete vats. The Syrah grapes were destalked, vatted
and vinified. The Grenache and Mourvèdre were destemmed and lightly crushed
before vatting under strict temperature control. They underwent a very gentle
maceration in order to limit the extraction of tannins, with some pumping over for
aeration and humidification of the cap only. Finally, the Carignan grapes were
whole bunch fermented at higher temperatures to extract the maximum of aromas.
The wines then spent 12 months in French oak barrels. The wines were blended after
the Spring Equinox.
