Since 1995, Les Jamelles has stood out as a benchmark for varietal wines from the Languedoc region. Over the course of nearly 25 years, Catherine & Laurent Delaunay have acquired in-depth knowledge of the Languedoc's terroirs, along with distinctive understanding of the suitability of these terroirs for the specificities of each varietal, whether they are indigenous or imported. Their unique know-how in the selection of terroirs shines through today in a brand new range, called "Les Jamelles Sélection Parcellaire".
The grapes are handpicked and collected in small crates in early October, once the grapes have fully matured. They are then sorted on a vibrating table. Half of the harvest is vinified uncrushed and with stems intact in 50-hl wooden vats for 15 days without sulphur, then finish their fermentation after the still-sweet grapes are pressed. The other half of the grapes are destemmed and undergo traditional vinification, also in 50-hl vats, where they macerate for one month without the addition of sulphur, which is added only once malolactic fermentation is complete. The wines are aged in 228-litre oak barrels and 550-litre casks until the following summer.
This Carignan offers an exquisite variety of aromas and flavours: dark fruit (blueberry, blackberry), floral notes (elderflower) and a spicy finish (pepper) with a delicate hint of menthol. Its length on the palate and pleasing freshness are a lovely surprise. Rich and opulent, this cuvée offers a gorgeous expression of this challenging varietal.
This Carignan comes from century-old vines planted in soil composed of layers of clay and eroded rocky outcrops in the southwestern Minervois region. The roots of these old vines plunge deep down to reach the moisture they need to ensure that the grapes ripen slowly and evenly.
This Carignan may be enjoyed as an accompaniment to salt pork with lentils, Bolognese-style lasagne, game, wild boar stew or filet of venison with cranberries, or alongside a cheese platter. Vegans should try it with roasted spiced kuri squash atop quinoa. For a more exotic suggestion, pair it with chilli con carne or pork in sweet and sour sauce. Serve at room temperature (16°-18°C). The wine may be carafed ½ to 1 hour before serving.