Domaine Labet – Jura Terroir Revealed by Biodynamic Viticulture

Founded in 1974 by Alain and Josie Labet in Rotalier (South-Revermont), the estate is now managed by their children Julien, Charline, and Romain. On approximately 14–15 hectares divided into 45 micro-parcels, they primarily cultivate Chardonnay, Savagnin, Poulsard, Trousseau, Pinot Noir, Gamay, and rare grape varieties like Enfariné. Some vines are 50 to 100 years old and are massal selections, rooted in red, white, blue marls, and Bajocian limestones.

Converted to organic farming since 2007 and certified by Ecocert in 2013, the estate also practices biodynamics. Soil work is mechanical, sometimes with animal traction, without herbicides. Treatments are based on copper, sulfur, or plant preparations (nettle, horsetail...), and yields remain modest (from 15 to 60 hl/ha depending on the age of the vines).

Alain Labet was a pioneer with “vin ouillé”: whites fermented and aged in filled barrels, to preserve aromatic purity and terroir expression, contrasting with the traditional oxidative wines of Jura, the vin de voile. Julien expands this vision with a very precise parcel-based approach similar to Burgundy crus, vinifying each lieu-dit separately under the "Parcelles Rares" label.

In the cellar, manual harvesting, spontaneous fermentation without added yeasts, long aging (12 to 36 months) in old barrels or foudres. Very low use of sulfur, often close to zero except for stabilization. No systematic fining or filtration, and little or no racking: the wine ages on lees, serene, until bottling.

The style of Labet wines is characterized by vibrant acidity, marked salinity, and precise texture. The whites (Chardonnay, Savagnin) can be oxidative (“de voile”) or reduced (“ouillés”), but all reveal a rare mineral finesse. The reds (Poulsard, Trousseau, Pinot Noir, Gamay) are light, energetic, aromatic, sometimes tannic but always balanced, reflecting the terroir with clarity and delicacy.

Iconic Cuvées

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  Chardonnay “La Reine” (Parcelles Rares): “ouillé” white, intense aromatic on citrus and dried fruits, tense palate, aged on lees in old barrels for 18 to 24 months.

  
  
  
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  Savagnin “En Chalasse”: vin de voile or ouillé depending on the year, elegant oxidative notes (walnut, ripe apple, spices), saline acidity, and long finish.

  
  
  
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  Métis: naturalist blend of Gamay, Poulsard, Pinot Noir, Trousseau, sometimes Enfariné; very little sulfur, fresh red fruit juice, fluid and vibrant texture.

  
  
  
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  Poulsard “En Billat”, Pinot Noir “Les Varrons”, Trousseau (Parcelles Rares): single-variety cuvées from old parcels, fine and varied expression of Jura's red grapes.

  
  
  
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  Crémant du Jura: fine mousse, Chardonnay-Pinot Noir base, creamy, refreshing salinity, and elegant tension.

  
  
  
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  Macvin du Jura: traditional fortified, controlled sweetness, aromas of quince, honey, spices, gastronomic scope, and digestibility.