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Clos d'Ora Rouge 2013

  • RP92
750ML / 14.5% ABV
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  • RP95
  • WS93
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750ML / 14.5% ABV

Winemaker Notes

Clos d’Ora stands out through its deep garnet color. Its character,powerful and distinguished, is revealed by a hearty and intensemouth fill. The tannins are mature, subtle and intense. The blackfruit’s aromas are an invitation to a persistent depth, thanks to the sophisticated ageing. Clos d’Ora is an exceptional wine with animportant potential for cellaring.

Pair with beef, grilled or slowly cooked.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate

Even from pristine storage at the estate, the 2013 Minervois la Liviniere Clos d'Ora is showing some leathery, earthy notes and hints of dried fruit and peppery spice. It's full-bodied and rich, but open-knit and (this bottle at least) maturing quite rapidly.


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Minervois La Liviniere

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Granted its own appellation within Minervois in the Languedoc region of France, Minervois-La Livinière takes its name from ‘cella vinaria,’ Latin for ‘wine cellar.’ In the hilly northern end of Minervois, the altitude and dense, rocky limestone soils of La Liviniere produce quality red Rhône Blends made from Syrah, Mourvedre, Grenache and Carignan.

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Rhône Blends

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With bold fruit flavors and accents of sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah make an appearance.

PIN403371_2013 Item# 160258