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This southern French red blend of Syrah and Grenache has no added sulphur and is packed with dark, brooding, spicy flavours thanks to its origins in the large Languedoc region on the Mediterranean coast. 

Most of the grapes in this wine come from the slopes of the Orb Valley, north of Béziers where the soil is calcareous clay with basalt streaks. The altitude of this area provides cool nights which temper the rich ripe flavours of the grapes, the balance of which grow in the foothills of the Montagne Noire, in the northern Minervois, where vines grow mostly in limestone soils.

A word from the winemakers on no added sulphur

"In order to conduct vinification without adding sulfites, we encourage the development of yeasts during fermentation so as to maintain very pure fruity and spicy flavours while avoiding the  development of microorganisms that could alter the wine’s aromas and flavours. Once alcoholic fermentation is complete, malolactic fermentation occurs rapidly because there is no sulfur added.

When malolactic fermentation is finished, we bring the temperature of the wine down to 10°C to hinder the development of microorganisms and begin the ageing process. This will not last long (over the course of one winter) to avoid allowing the microorganisms to wake up. Tight filtering enables us to eliminate them afterwards."

* Les Jamelles is owned by winemakers Catherine and Laurent Delaunay, who founded their wine brand in the early 1990s.

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