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. Half of the harvest is vinified whole in 50-hl wooden vats (the grapes are left intact without any crushing or destemming) without sulphur for 15 days and then finish fermentation after the still-sweet grapes are pressed. The remaining grapes are destemmed and undergo traditional vinification in 50-hl wooden vats, with a one-month long maceration period. No sulphur is added until malolactic fermentation is complete. The wines are aged in 500-litre 3-year-old casks until the following summer.
This Mourvèdre reveals aromas and flavours of dark fruit (blackcurrant) combined with vegetal (pine) and spicy (pepper, clove) notes. Its tannins are silky and supple. This Mediterranean varietal shines through in this pleasingly round cuvée!
This Mourvèdre comes from vines that are approximately forty years old, which are planted in the eastern Minervois region in gravelly, sandy soil that is well drained and relatively poor, which suits this varietal particularly well. Southern exposure and moisture in the soil allow the grapes to reach optimal ripeness while maintaining perfect balance.
This Mourvèdre is perfect with herbed leg or rack of lamb, Provençal-style beef stew, or a cheese platter featuring Roquefort or Stilton. Vegans will enjoy it with porcini or chanterelle risotto. For an even more exotic match try it with lamb tagine with prunes, beef tataki or teriyaki beef, vegetable or cheese yakitori (brochettes). Serve at room temperature (16°-18°C). The wine may be carafed ½ to 1 hour before serving.