# Clos d'Ora (2020)

- **Producer:** Gérard Bertrand
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah, Grenache, Mourvèdre, Carignan
- **Region:** Languedoc-Roussillon, France
- **Style:** Natural
- **Alcohol:** 15.5%
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, black pepper, red cherry, blackberry, black cherry, raspberry, liquorice, vanilla, chocolate, smoke, cedar, dried fruit, earth, leather, tobacco

## About this wine

Gérard Bertrand Clos d'Ora is a biodynamic red wine from the Minervois La Livinière AOC in Languedoc-Roussillon, France. It is crafted from a blend of Syrah, Grenache, Mourvèdre, and Carignan. The wine originates from a 9-hectare vineyard situated at 220 meters altitude, characterized by chalk, sandstone, and marl soils. Gérard Bertrand, the producer, is known for his commitment to biodynamic viticulture and expressing the unique terroirs of Southern France. The vineyard itself is described as a sanctuary, highlighting the producer's philosophy and connection to the land.

## Interesting facts

- The vineyard is enclosed by ancient dry-stone walls.
- Horses and mules are used for soil work in the vineyard.
- Each grape variety and parcel is vinified separately.
- The wine is a blend of Syrah, Grenache, Mourvèdre, and Carignan.

## Food pairing

The wine's full body and smooth tannins are well-suited to rich proteins, where they can balance the fat and complement the meat's texture. The wine's inherent structure and potential for complexity can stand up to robust flavors found in game, slow-cooked meats, and aged cheeses.

## Wine making process

Gérard Bertrand Clos d'Ora is produced using a meticulous approach that begins with hand-harvesting. Each of the four grape varieties (Syrah, Grenache, Mourvèdre, Carignan) and individual vineyard parcels are vinified separately in concrete vats. Specific destemming and crushing techniques are employed for each varietal, with Carignan undergoing whole-cluster maceration. Extraction is carefully managed to preserve finesse. Following fermentation, the wine is aged for 12 to 18 months in French oak barrels. The vineyard is farmed using certified organic and biodynamic methods, including the use of horses and mules for soil management.