Domaine Labet Cotes du Jura 'Lias' Chardonnay 2022

Domaine Labet Cotes du Jura 'Lias' Chardonnay 2022

Domaine Labet is run by Alain Labet and his son Julien Labet who produces also his own wines with the name Julien Labet.

Domaine Labet Côtes du Jura “Lias” Chardonnay 2022 is a focused, mineral Chardonnay from old vines on Lias clay over Bathonian limestone, showing the precision, depth and intensity that define the Labet style. It is aromatic, layered and very long on the finish, with a profile that combines ripe fruit, saline freshness and a clear, almost mapped expression of terroir.

Site and identity

The “Lias” cuvée comes from three parcels planted between 1975 and 2017 on the lieux-dits Le Cret, La Bardette and La Reine. The soils are Lias clays over a Bathonian limestone subsoil, which gives the wine a distinct chalky, saline character and a chiseled, “limestone” tension.

Technical tasting note

Appearance: Clear, light yellow robe with golden nuances.

Nose: Complex, with white fruit, dried fruit, citrus, chamomile, vanilla and a pleasant toasted touch.

Palate: Saline freshness from the first instant, followed by real density in the mid-palate; full, fleshy and structured, with bright acidity and a long, salty finish.

Finish: Long, mineral and mouthwatering, with citrus, stone and subtle grilled, chalky echoes.

Winemaking and style

Vinification is without inputs, followed by 22 months’ aging in 228 L and 500 L barrels. The wine is fermented with native yeasts and aged in oak, combining precision, texture and remarkable freshness. The style is quintessential Jura Chardonnay: aromatic, floral and mineral, with obvious structure, textural richness and a very clear expression of the terroir.

Buying outlook

The 2022 Lias is a top buy for customers who want a serious, ageworthy Chardonnay with real identity and energy. The vintage is described as radiant and deep, with excellent intensity and acidity, making it compelling both for near-term drinking and mid-term cellaring, with a recommended drinking window roughly from 2025 to 2037.

Food pairing

It pairs beautifully with Comté, Époisses, goat cheese, Mont d’Or, Tomme, cod with asparagus and grilled langoustines. It also works very well with creamy fish dishes, roast poultry and refined cream-based cuisine where acidity and mineral cut can balance richness.