Clos d’Ora 2016 – Gérard Bertrand

Each grape variety and each parcel  of Clos d’Ora Gérard Bertrand was macerated in separate batches in unlined, thermoregulated precast 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 of Clos d’Ora Gérard Bertrand then spent 12 months in French oak barrels. The wines were blended after the Spring Equinox, first the Syrah, then the Grenache, Mourvèdre and Carignan.

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.