Catherine Delaunay wanted "Les Jamelles Chardonnay" to demonstrate her Burgundian know-how. She obtains a complex, elegant wine that displays freshness and fruit together with delicate woody aromas and a long, rich, harmonious finish.
The Delaunay family use their traditional winemaking know-how to produce this wine. About 35% of the "Les Jamelles Chardonnay" is fermented in oak barrels (new and one-year-old barrels). The barrels are filled with must before the alcoholic fermentation begins. Fermentation lasts about 3 weeks. Then the wine is aged on its lees for 9 months in oak barrels, where it also undergoes malolactic fermentation. As for the great white Burgundy wines, the lees are regularly stirred in order to obtain as much richness and roundness as possible. The remaining 65% of the juice is fermented in stainless steel vats at 18-20°C to obtain more fruit. The malolactic fermentation is blocked to preserve the wine's freshness. Final blending before bottling.
A fresh, fruity wine with lots of richness, in the Burgundian style. Lovely golden colour. Clear and limpid. Aromas of apricots, pears and green apples. Notes of walnuts and hazelnuts, a hint of white flowers (wild lilies), and a slightly buttery finish. Very subtle, well-integrated notes of vanilla oak, combined with a slightly lemony note. This is a complex, well-balanced wine, full of freshness, with a long finish.
About 15% of the blend comes from vines situated in the foothills of the Cévennes (to the north of Béziers), at an altitude of 400 m. 25% comes from the Hérault plain and about 35% from the Aude Valley, near Carcassonne (Minervois region), where our wines are fermented and aged in oak barrels. The remaining 25% comes from the Limoux region, which is renowned for its elegant, complex Chardonnays. There are several types of soil: clay-limestone and basaltic soils in the Cévennes (giving a lovely fresh acidity to the wines), rich stony clay in the plains of Béziers (giving rich, round wines) and clay-limestone soils near Carcassonne (giving fruity wines). The vines are grown on terraces at altitudes of between 150 and 400 metres. They have an average age of about 15 years, and are pruned using the "cordon de Royat" method (trellised). Yields are low, around 45 hectolitres per hectare.
Serve well chilled (12°C) as an apéritif, with seafood, fish or charcuteries.