The grapes are harvested by hand from the En Billat parcels (a massal selection of old vines) and brought to the cellar with gentle handling. Fermentation is with indigenous yeasts and managed for soft extraction to preserve the variety’s perfume and finesse. The wine is matured in mainly used oak (old barrels/tonneaux) for around nine–twelve months, then bottled with minimal intervention — generally without fining or filtration and with little to no SO₂ added at bottling. Light, perfumed red fruit, delicate tannins and a savoury, saline finish make this Poulsard distinctly Jura.
Notes on the producer
Domaine Labet is a family domaine based in Rotalier (Sud-Revermont), founded by Alain (and Josie) Labet in the 1970s and today run by the next generation including Julien (alongside siblings). The estate expanded from a small farm into roughly a dozen hectares, conserving many old-vine parcels on Bajocien marl/limestone soils. Alain was an early adopter in the Jura of the topped-up (“ouillé”) approach for whites and the domaine has progressively moved towards organic certification and low-intervention winemaking — expressing terroir purity through indigenous yeasts, old oak aging and restrained sulphur use. Their Poulsard cuvées from single parcels such as En Billat are particularly prized and in short supply.
