Domaine Labet

Alain was an early advocate of bottling individual sites separately. He also helped establish the domaine’s reputation for ouillé whites: barrels are kept topped up, preventing the surface yeast veil associated with traditional oxidative Jura wines.

This lets the fruit and differences between vineyard sites come through more clearly. Julien returned after experience at Domaine Ramonet in Burgundy and Hamilton Russell in South Africa, bringing a particular interest in precision, older Burgundy barrels and organic farming.

His work on a small holding of his own gave rise to the Parcelles Rares wines, now made under the family label.

The estate is divided into 45 parcels across four communes. Limestone, clay and differently coloured marls create a patchwork of growing conditions, with changes in slope and exposure adding further variation. Many older vineyards were planted through massal selection, preserving a diverse population of vines rather than a single nursery clone. Chardonnay and Savagnin lead the whites; Pinot Noir, Poulsard, Trousseau and Gamay broaden the red range.

The vineyards are certified organic, with biodynamic preparations also used in practice. In the cellar, fermentations begin with indigenous yeasts. Maturation is largely in seasoned oak, often on the fine lees, with the choice of vessel and length of ageing responding to the parcel and vintage. Fining is avoided and filtration is generally minimal or absent. Sulphur use is restrained and depends on the wine rather than a fixed formula.

Alongside the topped-up whites, the family continues to make traditional wines aged sous voile. These mature beneath a yeast veil and develop a more savoury, nutty and spicy character. The range also embraces gently handled reds, sparkling Crémant and Macvin, reflecting the breadth of Jura’s winemaking traditions.

That combination of close vineyard observation and patient cellar work gives Labet’s range its coherence. Wines such as En Chalasse, Les Varrons, La Bardette and La Reine invite the drinker to explore the landscape parcel by parcel, with the identity of the place remaining the central thread.

The estate is divided into 45 parcels across four communes. Limestone, clay and differently coloured marls create a patchwork of growing conditions, with changes in slope and exposure adding further variation. Many older vineyards were planted through massal selection, preserving a diverse population of vines rather than a single nursery clone. Chardonnay and Savagnin lead the whites; Pinot Noir, Poulsard, Trousseau and Gamay broaden the red range.

The vineyards are certified organic, with biodynamic preparations also used in practice. In the cellar, fermentations begin with indigenous yeasts. Maturation is largely in seasoned oak, often on the fine lees, with the choice of vessel and length of ageing responding to the parcel and vintage. Fining is avoided and filtration is generally minimal or absent. Sulphur use is restrained and depends on the wine rather than a fixed formula.

Alongside the topped-up whites, the family continues to make traditional wines aged sous voile. These mature beneath a yeast veil and develop a more savoury, nutty and spicy character. The range also embraces gently handled reds, sparkling Crémant and Macvin, reflecting the breadth of Jura’s winemaking traditions.