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In 2016 the torch at Le Soula was passed to Wendy Paillé who makes the wines and oversees all work in the vineyards
bell pepper and spice
citrus and spice with a nose of caramel and wood
He employs whole bunch fermentation – not the norm - and even bottles his wines in Burgundy style bottles
Domaine Labet, La Bardette, Cotes de Jura, 2021 canaiolo In 2016 the torch atFrom the limestone laced, clay clad La Bardette vineyard. This is fermented in older wood for 10 months, before remaining in the vessels for 18 months on the lees. Made with some old vines planted in 1947 giving a chiselled, beautifully balanced wine despite the notable power of 2015. This is one of the Labet familys finest terroirs.
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