Marc du Jura Romain - Julien - Charline Labet 2009

Situated at the southern tip of the Jura winegrowing region, in southern Revermont in the Rotalier valley, the Labet estate is now run by the Labet siblings, Julien, Romain and Charline. It was their parents, Alain and Josie Labet, who founded the estate in 1974. It has 14 hectares of vineyards, spread across 45 plots, in four villages. Adopting a single-plot approach for their wines, they cultivate micro-plots ranging from 0.15 to 0.8 hectares, each reflecting a specific terroir, location and grape variety. The vines, which are on average between 50 and 100 years old, are the result of massal selections and have been organically farmed for many years (the estate has been certified since the 2016 vintage).
The three winegrowers possess a genuine artistic and poetic sensibility. In the winery, the idea is to let nature take its course by encouraging spontaneous fermentation and limiting additives to SO2 alone (in infinitesimal quantities). The wines are aged on their lees in 228-litre barrels that are between four and 15 years old, without fining and often without filtration. The estate offers 18 single-plot wines, each named after the specific vineyard plot from which they originate. The white wines are mainly made from Chardonnay and Savagnin (the estate makes both non-oxidative and oxidative styles), whilst the reds are made from Poulsard, Pinot Noir, Trousseau and Gamay. Wines that bring genuine emotion to those lucky enough to taste them, given their rarity and the high demand for them.

Traditionally produced from three typical Jura grape varieties, Savagnin, Trousseau and Poulsard, Marc du Jura has been distilled for centuries by the vast majority of Jura winegrowers. Known as "heart-warmer", this fragrant brandy is a liquor produced from the solid portion of the fermented musts, called pomace. The pomace is first obtained by pressing the grapes and letting the juice to run off. All the solid matter remains, such as the skins, seeds and stems. After fermention, the pomace undergoes a double distillation in a still. It then ages in wood for at least two years. During the ageing process, the alcohol develops more roundness, complexity and flavours.
The clear, luminous straw yellow colour unveils an extremely refined and expressive nose, revealing delightful aromas of dried and candied fruit. The powerful and persistent initial drop is characterised by notes of roasted vanilla and subtle hints of spice. Properly stored in a good cellar, Marc du Jura can be kept for over 50 years.