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.
The bubbles are fine and long-lasting, rising like a delicate strand of pearls to form a
narrow ribbon of mousse along the sides of the glass. This sparkling wine, with
its lovely greenish-gold color boasting brilliant highlights, features lovely vivacity on the
nose and is redolent of delicious aromas of tropical fruits (mango) and dried apricot as
well as buttery notes of brioche. The flavors on the palate are refreshing and
finish on a slightly mentholated note.
The Pinot Noir grapes come from the Limoux region and are grown in vineyards
that produce grapes solely for the making of sparkling wines. Specially adapted growing
methods allow the grapes to ripen slowly which develops aromatic richness while
avoiding high alcohol levels. The Pinot Noir grapes are handpicked to keep the fruit
intact and avoid any coloring of the must. The whole bunches are gently pressed and
the process is stopped before maceration can occur which could result in tinting of
the juice and extraction of herbaceous notes.
Most of the Chardonnay grapes come from the Limoux region while a small
proportion comes from a late-ripening terroir located in the Hérault department. These
late-ripening vineyards allow the grapes to reach aromatic maturity while maintaining
moderate alcohol levels.
The Chardonnay grapes are harvested mechanically during the night to keeps the grapes
at the lowest possible temperature in order to avoid the onset of fermentation. Only
the free-run wine is used.
Vinification takes place at our winery. The process is overseen by Eric Moëc who has
had considerable experience in the crafting of sparkling wines for several renowned
producers. The Pinot Noir and Chardonnay grapes are fermented at a low temperature
(65°C) to best extract the aromas typical of each varietal and lend complexity to the wine.
The wines are left on the lees for 3 months after fermentation.
The selection of the wines used for the second fermentation is based on several
criteria: balance, aromatic richness and acidity.
The prise de mousse (or second fermentation that takes place in the bottle) begins once
the liqueur de tirage (yeast + a small amount of sugar) is added. This second
fermentation takes place in cool cellars (between 48° and 53°F) which is ideal for this
phenomenon to occur.
Ageing for nine months on the lees allows the yeast to break down which lends
complexity to the wine.
A blend of Pinot Noir (20%) and Chardonnay (80%), recognized in the wine industry
as being the best suited for the production of quality sparkling wine.
Food Pairing Notes
A wine for celebrations, holding the promise of conviviality, it may be enjoyed well chilled (39°-46°F) as an aperitif with hors d’oeuvre and canapés.
It also has its place at the table with starters (terrines, quiches, etc.) and its acidity and
subtle aromas make it the perfect match for fish or crustaceans.
As for dessert, our Les Jamelles sparkling wine served at 42°-50°F is marvelous with
berry sorbets and pastries.