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bell pepper and spice
The nose delivers up complex herbaceous aromas of eucalyptus
Creamy dark fruits on the nose with hints of chocolate
He employs whole bunch fermentation – not the norm - and even bottles his wines in Burgundy style bottles
an indigenous grape variety of the island of Santorini
Domaine Labet, La Bardette, Cotes de Jura, 2021 canaiolo bell pepper and spiceFrom 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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