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Les Jamelles Cabernet Sauvignon 2018

Les Jamelles Cabernet Sauvignon 2018
Available at the Tasting Studio Only
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$14.00 $10.00
/ 750ml
Available at the Tasting Studio Only

Since 1995, Les Jamelles has been produced by Catherine and Laurent Delaunay, two young winemakers from Burgundy, whose family has been producing wine for four generations. After working in California, they both fell under the charm of the Languedoc-Roussillon region in the South of France.

Catherine Delaunay is one of few rare women to work as a winemaker. Throughout the year, in particular during the harvest period, she travels the length and breadth of the region visiting the growers who work in partnership with Les Jamelles, supervising the vinification processes, organizing the aging of the wines, and carrying out the final blending.

A veritable maestro, passionate about the art of wine tasting, Catherine oversees and is responsible for the quality of each the “Les Jamelles” wines.

Les Jamelles wines come from the Pays d’Oc (Languedoc-Roussillon), the biggest vineyard region in the world. It boasts a wide range of geographic features, from the sunny beaches on the Mediterranean sea to the plains of Béziers, to the banks of the Rhône to the Pyrenees mountains. As in Burgundy, the region offers an infinite of terroirs and microclimates, allowing very different wines to be produced.

The secret behind the high quality of the Les Jamelles wines lies in this rich variety of complementary terroirs – some provide fruit, others structure or roundness, and others freshness.

Wine Specs
Cabernet Sauvignon
Pays d'Oc
Wine Profile
Tasting Notes
Aromas of red fruits (blackcurrants, strawberries) together with a light fresh vegetal note (green peppers), spicy scents (cinnamon, mint, honey) and subtle woody notes on the finish (cedar, oak, walnuts). This is an elegant and complex wine, long and velvety on the palate, with well-balanced tannins.
Vineyard Notes
15-year-old hillside vineyards from the foot of the Cévennes mountains (altitude 150 m) and vineyards from the Aude Valley (acid soil with pebbles). "Gobelet" pruning method (free standing). Yields : 50hl/ha.
Production Notes
Total destemming. Long temperature-controlled maceration. Regular pumping over. Malolactic fermentation. The wine is aged for 6 months in vats, except for 5 to 10% which is aged in oak barrels.
Food Pairing Notes
Serve at 17 - 18°C with traditional food such as shepherd's pie, gratins, stews, grilled meats, rib of beef, steak au poivre or loin of lamb.
Other Notes