Les Jamelles, Carignan, Le Beillou, Rouge, 2020
Terroir
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.
Winemaking
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.
Ageing
The wines are aged in 228-litre oak barrels and 550-litre casks until the following summer.
Varietal
Carignan
Serving
Serve at 16 – 18°C.
Tasting
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.
Food pairings
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.
Reviews
International Wine Challenge 2023 Bronze
Mundus Vini Gold 2023
International Wine and Spirit Competition 2022 Bronze