Googlade fram "The story of my wine":
Gerard Bertrand - Clos D'ora winery visit.
During my Languedoc trip I had the oppurtunity to visit the Clos D´ora winery of legendary winemaker Gérard Bertrand. It was the fulfilment of a dream when Gérard discovered this exceptional terroir in 1997, he knew that one day he would produce a great wine from this site. With incredible depth and complexity. Gérard Bertrand tells: “I want to make a wine you can drink in 40 years,” he confessed. ”I want to demonstrate that in Languedoc Roussillon you can do the same thing.”
This vineyard of nine hectares enclosed by dry stone walls is located at La Livinière in the Minervois, at an altitude of 220 metres. It finds itself at the convergence of two distinct terroirs - Bartonian and Lutetian - and is composed of chalk, sandstone and marl soils.
Bertrand is delighted with his new mulled wine. The vineyard for that Clos d'Ora was planted with Syrah and Mourvèdre. The Carignan and Grenache were already there and must ensure the wine memory of the place. A new fermentation room and a ripening cellar were built on the highest point of the vineyard. There is also a meditation place on the roof of the cellar. Gerard says "You know, here you learn that as a winemaker and as a person you have to be humble. It is nature that sends us, and not the other way around".
Cultivated using biodynamic methods, using only horse traction for work between the rows. 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. Syrah: vatting and vinification of destalked grapes. Grenache and Mourvèdre: destemming and light crushing before vatting under strict temperature control. Very gentle maceration, limiting the extraction of tannins. Some pumping over for aeration, and humidification of the cap only. Carignan: whole bunch vatting at higher temperatures to extract the maximum of aromas. Read more in comments.
