Each grape variety and each parcel 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 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 aromas. The wines then spent 12 months in French oak barrels. The wines blended after the Spring Equinox, the Syrah, the Grenache, Mourvèdre and Carignan.

Deep garnet in colour, Clos d’Ora is characterful, opulent, and distinguished, with a full and intense palate. Notes of deep black fruits envelop the mature and textured tannins, leading to a long, sophisticated finish. It has excellent ageing potential.