General
"Les Jamelles Cabernet Sauvignon" is a rich, spicy, complex wine with character. It combines the characteristics of this major grape variety with attractive notes of terroir, whilst maintaining a certain elegance.
Varietal
100% Cabernet Sauvignon.
Origin
The Cabernet-Sauvignon grapes in this wine come partly from vineyards situated at the foot of the Cévennes mountains, between Nîmes (terroir, spices) and Béziers (fullness, roundness and fruit), and partly from the Aude Valley (structure, power, length).
Hillside vineyards (average altitude: 150 m); average age of the vines: 15 years. They are mainly pruned using the "gobelet" method (free standing).
Relatively low yields of around 50 hectolitres/hectare.
The soils are acid with pebbles in the valleys, giving a smoky note to the wines.
Vinification
The grapes are totally destemmed. Long temperature-controlled maceration is carried out to obtain a long, rich and powerful wine. The wine is pumped over numerous times to extract the colour and aromas from the grape solids. Malolactic fermentation is always carried out.
Following this, the wine is aged in vats for about 6 months until it reaches its final balance. 5 to 10% of the wine is aged in oak barrels to provide greater complexity.
Tasting notes
- Appearance: Lovely deep red colour.
- Nose: Aromas of red fruits (blackcurrants, strawberries) together with a light fresh vegetal note (green peppers, very characteristic of Cabernet) and spicy scents (cinnamon, mint, honey). Subtle woody notes on the finish (cedar, oak, walnuts).
- Taste: This is an elegant, complex wine that is long and velvety on the palate. The tannins are well-balanced. There are no herbaceous aromas.
This wine is ready to drink now, but can also be laid down for 3 years or more.
Food and Wine
Serve at 17 - 18°C.
A perfect match for traditional food such as shepherd's pie, gratins, stews, grilled meats, rib of beef, steak au poivre or loin of lamb.