Domaine Labet – Jura terroir revealed through biodynamic viticulture

Domaine Labet, founded in 1974 by Alain and Josie Labet in Rotalier at the heart of the Sud-Revermont in Jura, stands today as one of the region’s most emblematic producers. Now run by their children Julien, Charline, and Romain Labet, the estate covers 14 to 15 hectares divided into 45 micro-parcels meticulously farmed. The key Jura grape varieties — Chardonnay, Savagnin, Poulsard, Trousseau, Pinot Noir, Gamay, and the rare Enfariné — are cultivated on soils of red, white, and blue marl and Bajocian limestone. Some vines, over 50 to 100 years old, come from ancient massal selections.

Converted to organic farming in 2007 and Ecocert-certified in 2013, the estate practices rigorous biodynamic viticulture: mechanical or animal traction soil work, no herbicides, and natural treatments based on copper, sulfur, nettle, and horsetail. Low yields (15–60 hl/ha) reflect a pursuit of balance and purity in every wine.

A true visionary, Alain Labet was among the first Jura winemakers to craft ouillé wines — aged in topped-up barrels to preserve the purity and minerality of the terroir. In contrast to the traditional oxidative wines under a veil, this approach opened a new stylistic path in the Jura. Julien Labet further developed this philosophy with the creation of the “Parcelles Rares” collection — a series of single-parcel wines vinified in the spirit of Burgundy crus, allowing each plot to express its identity.

Harvesting is manual, fermentations are spontaneous without added yeast, and ageing lasts from 12 to 36 months in old barrels or large casks. Sulfur use is minimal, the wines are neither fined nor systematically filtered, and they rest on fine lees until bottling. This artisanal approach produces wines of exceptional purity — faithful reflections of their terroir.

Domaine Labet’s wines are defined by their vibrant acidity, distinct salinity, and precise texture.

Whites (Chardonnay, Savagnin), whether ouillé or aged under veil, reveal mineral finesse and remarkable aromatic depth.

Reds (Poulsard, Trousseau, Pinot Noir, Gamay) are light, energetic, and aromatic, combining freshness, structure, and balance.

Each cuvée embodies the spirit of Jura — purity, sincerity, and a deep sense of place.

• Chardonnay “La Reine” (Parcelles Rares) — ouillé white wine, intensely aromatic (citrus, dried fruits), taut and saline palate, long lees ageing (18–24 months).
• Savagnin “En Chalasse” — aged under veil or ouillé depending on the vintage; elegant notes of walnut, ripe apple, and spice, with a long, mineral finish.
• Métis — natural blend of Gamay, Poulsard, Pinot Noir, Trousseau, and sometimes Enfariné; very lightly sulfited, expressive with fresh red fruit and a fluid, vibrant texture.
• Poulsard “En Billat”, Pinot Noir “Les Varrons”, Trousseau (Parcelles Rares) — single-varietal wines from old vines offering refined, nuanced expressions of Jura reds.
• Crémant du Jura — made from Chardonnay and Pinot Noir; fine mousse, creamy texture, refreshing salinity, and elegant tension.
• Macvin du Jura — traditional fortified wine with balanced sweetness and aromas of quince, honey, and spice, combining richness with digestibility.

Domaine Labet stands as a benchmark in Jura viticulture, combining biodynamics, parcel-based vinifications, and deep respect for terroir. Under the leadership of Julien Labet, its wines reach a level of precision and energy comparable to the finest Burgundy crus, while retaining an inimitable Jura authenticity.