At a glance

Producer

Domaine Labet

Region

Jura, France

Grape variety

Savagnin

Wine type

White

Body

Light-bodied and Crisp

Sweetness

Dry

Typical price

€75-€120 (retail), sometimes higher at auction

Tasting profile

Expressive, with stone fruit, citrus, floral lift, pronounced minerality, fresh walnuts, hints of oxidative complexity, and crystalline texture.

Evolution: Develops deeper nutty/umami notes, subtle spice, honeyed tones, more powerful mineral character, and increased palate roundness.

At peak: At peak, expect complexity with layers of almond, preserved lemon, acacia, subtle beeswax, and a persistent saline finish.

Structure

Acidity

High, lively, and persistent

Tannins

None (white wine), with notable phenolic grip

Alcohol

Moderate (generally 12-13%)

Aging potential

Excellent; 10-15 years for optimal maturity, potentially longer in top cellars

Drinking window

Peak drinking

2026 to 2030

Optimal window

2024 to 2033

Current status

Cellar-worthy, approachable now but with significant aging potential

Current condition

Vivid, mineral, youthful with developing depth

Savagnin from Jura—especially from the esteemed Labet estate and the Chalasse lieu-dit—ages with grace, balancing acid and extract. The Fleur de Savagnin (ouillé) style preserves freshness and fruit, allowing for a beautifully extended, complex evolution. 2018 was a warm, balanced vintage, suggesting a slightly earlier peak than the coolest years but with refined mineral drive.

Food pairing

Excellent with mountain cheeses (Comté, Gruyère), roast poultry, shellfish, richer vegetable dishes, and Jura specialties like coq au vin jaune or trout with almonds.

Serving

Decant

Not required

Sustainability

Sustainability score: 8/10

Manual harvest, low-intervention viticulture, native yeasts, minimal added SO2, biodiversity maintained in vineyards, no herbicides, minimal tractor use, glass sustainability under review.

Domaine Labet is recognized for its commitment to sustainable, organic viticulture and minimal-intervention winemaking. Though not fully certified, the estate abstains from systemic chemicals, favors biodiversity, and implements energy-saving practices in the cellar. They support soil health through cover crops and limit mechanization. Packaging is mostly traditional, with some improvements. Exporting to non-EU markets raises the carbon footprint, but local consumption is quite sustainable compared to global norms.