<![CDATA[<h1>Les Jamelles</h1><br>
<h2>Sélection Spéciale Cabernet-Merlot</h2><br>
<a href="http://www.les-jamelles.com/us/wine-pdf/special-reserve-cabernet-merlot.pdf">Sélection Spéciale Cabernet-Merlot</a>
<h3>Grape Variety</h3>
<p>27% Merlot
73% Cabernet </p>
<h3>General</h3>
<p>Launched in 2001, this top-of-the-range wine from the "Les Jamelles" collection is enjoying growing success. It displays elegance, finesse, complexity and aromatic richness. Catherine Delaunay's aim in making this wine was to demonstrate the quintessence of what the Vin de Pays d'Oc terroir can produce when the highest quality techniques are consistently used. </p>
<h3>Vinification</h3>
<p>The grapes are harvested by hand. They undergo a long temperature-controlled maceration, except for 20% of the Merlot grapes which are vinified using carbonic maceration to extract more fruit. The wines are then placed in oak barrels where the malolactic fermentation takes place. The whole of the blend is aged in oak barrels. We have tested barrels from several different origins, varying the lengths of the ageing period, and tasting the wines regularly throughout this time, in order to pinpoint the optimum ageing period, which is now about 10 months. The wines are then racked manually, blended and bottled without being filtered.</p>
<img src='wine-picture/cabernet-merlot-special-reserve-awards.jpg' alt='Awards Cabernet-Merlot'><br>
<img src='wine-picture/cabernet-merlot-special-reserve-press.jpg' alt='Press Cabernet-Merlot'><br>
<img src='wine-picture/cabernet-merlot-special-reserve-food-and-wine.jpg' alt='Food and Wine Cabernet-Merlot'><br>
<img src='wine-picture/cabernet-merlot-special-reserve-label.png' alt='Label Cabernet-Merlot'><br>
<img src='wine-picture/cabernet-merlot-special-reserve-bottle.jpg' alt='Bottle Cabernet-Merlot'><br>
<img src='wine-picture/cabernet-merlot-special-reserve-grape-variety.jpg' alt='Grape Variety Cabernet-Merlot'><br>
<h3>Tasting Notes</h3>
<p>- Appearance: Lovely intense cherry red colour. Velvety appearance.
- Nose: Complex and very intense perfumes: burnt wood, liquorice, scents of roasted coffee and dark chocolate, aromas of cherries and blackcurrants, followed by spicy notes of cinnamon and cumin.
- Taste: This wine is rich, round and long-lasting on the palate ("velvety") with mature tannins on the finish. It is attractive, elegant and complex, with an aftertaste of fine wood (oak and cedar).</p>
<h3>Origin</h3>
<p>The Merlot grapes in this blend come from vines situated in Roquecourbe, a small village 25 km to the east of Carcassonne, on the banks of the river Aude (gravely soil with some alluvial deposits and pebbles), at the southern limit of the Minervois region. 70% of the Cabernet grapes come from the same vineyards and 30% from Routier, a village situated 15 km to the east of Carcassonne, in the Malepère region (more calcareous soils and gentle slopes).
In both cases, yields are low (40 hl/ha). The vines have an average age of 15 years.</p>
<h3>Awards</h3>
<p><texteVioletClair>- Concours Top 100 Vins de Pays 2008 : </texteVioletClair>Gold Medal
<texteVioletClair>- Concours National des Vins de Pays 2005 : </texteVioletClair>Silver Medal
<texteVioletClair>- Weinwirtschaft 2005 - Top 100 (Germany) : </texteVioletClair> 16 pt
<texteVioletClair>- ANIVIT - Concours National des Vins de Pays 2005 : </texteVioletClair> Silver Medal
<texteVioletClair>- TOP 100 Vins de Pays de France 2005 : </texteVioletClair>Top 100
<texteVioletClair>- International Wine and Spirit Competition : </texteVioletClair> Bronze Medal
<texteVioletClair>- International Wine Challenge 2004 : </texteVioletClair>Bronze Medal
<texteVioletClair>- Japan Wine Challenge 2003 : </texteVioletClair> Bronze Medal
<texteVioletClair>- The Hong Kong International Wine Challenge 2003 : </texteVioletClair>Bronze Medal
</p>
<h3>Food and Wine</h3>
<p>This wine can be laid down for 3 to 5 years, or more. The recommended serving temperature is 18-20°C (decant the wine and leave it at room temperature for an hour or so before serving it). It goes well with stews, sauced meats (lamb, in particular), fillet of duck and goat's or ewe's cheese.</p>
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