Kevin Bouillet

History of Domaine Kevin Bouillet

Kevin Bouillet was born in Pupillin, a few kilometres from Arbois, into a family already deeply rooted in the vine. His childhood was spent among the hillsides, but the winemaking vocation was not immediate: after secondary school, he began law studies in Besançon. This detour gave him perspective, without erasing his attraction to wine. He quickly pivoted towards a BTS in viticulture and oenology, undertaken as an apprenticeship at Domaine de la Tournelle, alongside Évelyne and Pascal Clairet. This foundational experience durably shaped his vision: listening to the soils, respecting spontaneous fermentations, and paying constant attention to the fragile balances of the wines of the Jura.

In 2018, he took the plunge and took over the few family parcels, which he supplemented with vines from winemakers retiring, to put together an ensemble of approximately 3.5 to 4 hectares around Pupillin. From the very first year, the choice of organic farming presented itself as a matter of course. The inaugural vintage left a lasting impression: a late frost destroyed a significant portion of the harvest on certain parcels, with the oldest vines proving more resilient than the younger ones. Rather than giving up, he vinified the little that remained, tank by tank, laying the foundations of a consistent philosophy: working with what nature offers, no more, no less. Working alone throughout the year and calling on friends and family only at harvest time, he has established himself in just a few vintages as one of the most promising young talents in the Jura vineyard.

Terroirs and Vineyards of Domaine Kevin Bouillet

All the estate's vines are located in the commune of Pupillin, under the Arbois Pupillin appellation, on exposed hillsides that form a mosaic of very distinctive soils. The lower parts of the parcels rest on the grey and blue Liassic marls — cold and deep soils that yield taut, saline whites. The upper hillsides draw on the red Triassic marls, mixed with argilo-calcareous scree, the preferred terroir of ploussard, to which it imparts finesse, transparency and minerality. Hard limestones complete this ensemble and account for the verticality of the white cuvées.

The vineyard includes historic parcels planted by the grandfather and great-grandfather between the 1930s and 1960s, often from family massal selections, now between 40 and 80 years old. In these old vines, permanent grass cover is favoured, while the younger ones have their soils worked mechanically. Kevin Bouillet cultivates the five reference Jura grape varieties (chardonnay, savagnin, ploussard, trousseau and pinot noir), to which he adds the melon à queue rouge, a rare biotype of chardonnay that fell out of favour in the 1970s due to its low productivity and the small size of its bunches. Every treatment is recorded, interventions remain minimal and the balance of living organisms guides all the work in the vineyard.

Winemaking at Domaine Kevin Bouillet

In the cellar, the approach is instinctive and deliberately humble. The grapes are harvested by hand, sorted, then slowly pressed as whole bunches for the whites, or macerated at length and gently for the reds. Fermentations start exclusively with indigenous yeasts, without the addition of industrial yeasts or oenological corrections. The winemaker regularly tastes each vessel, adjusts according to his senses and adapts his choices to the vintage rather than applying a fixed recipe.

Ageing varies according to the cuvées: stainless steel or fibre tanks to preserve the brightness of the fruit in the reds and certain whites, oak barrels with regular topping up for the savagnins, sometimes for twenty-four months, to gain texture without losing freshness. The estate practices neither fining nor systematic filtration. Sulphur is used very sparingly, at near-homeopathic doses, and is entirely absent in several cuvées. Projects involving extended ageing, oxidative expressions under a veil of yeasts and pétillant naturel outline the trajectory of a natural winemaking approach in constant evolution.

The Cuvées of Domaine Kevin Bouillet

Pépin Blanc: the estate's signature chardonnay, sourced from old vines of 45 to 80 years planted on grey Liassic marls at the foot of the hillside and red Triassic marls on the upper part. Direct pressing of whole bunches, spontaneous fermentation and ageing exclusively in stainless steel tanks preserve the purity of the fruit. The wine captivates with its aromatic directness, its notes of citrus and white flowers, and its crystalline tension that is very much of the Jura.

Pépin Rouge: the estate's emblematic blend, composed predominantly of ploussard (approximately 80%) complemented by trousseau, planted on the red Triassic marls. A long maceration and ageing in neutral vessels yield a fluid, silky red with fine tannins. Fresh cherry, small wild berries and a touch of gentle spices carry a formidable drinkability, without ever sacrificing depth.

La Marcette: a single-parcel cuvée of 100% ploussard, sourced from old vines of 50 to 80 years planted by Kevin's great-grandfather on the lieu-dit La Marcette, on red marls. Manual harvest, spontaneous fermentation, long maceration and ageing without artifice or added sulphur. A translucent colour, a nose of red fruit and gentle spices, an airy and mineral palate: the most delicate expression of the king grape variety of Pupillin.

Trousseau: a direct and honest interpretation of this more structured Jura grape variety. The wine plays on the finesse of dark fruit, natural freshness and a subtle spiced backbone, with a slight smoky note. Far from any showiness, it gains in nuance with age and pairs perfectly with white meats and mountain charcuterie.

Ouillé Savagnin 24 Months: the estate's favourite cuvée for many enthusiasts. Sourced from old savagnin vines on red marls, it is aged in barrel with regular topping up for two full years, which brings roundness while retaining a vibrant identity. Fine citrus, white flowers, a touch of hazelnut and a lingering salinity extend the finish. Ideal with scallops, a fish in a light sauce or a matured comté.

Feule: another interpretation of ouillé savagnin, this one sourced from vines planted on the grey Liassic marls. The cooler terroir brings a high acidity and a pronounced verticality, with notes of citrus, damp stone and almond. A white wine for laying down that benefits greatly from aeration and a few years in the cellar.

Melon à Queue Rouge: the estate's rare cuvée, sourced from this little-known cousin of chardonnay rooted in hard limestones mixed with blue marls. Slow pressing and discreet ageing allow a straight, mouthwatering and taut texture to express itself. Fresh almond, lemon zest and chalky minerality compose a precise wine, without showiness, reserved for lovers of understated terroirs.

Pépin d'Ailleurs Gamay: a free-spirited cuvée born of the desire to explore beyond the classic Jura paths. This easy-drinking and joyful gamay, driven by crunchy fruit and freshness, is designed for immediate pleasure without any concession on the precision of the winemaker's craft. A thirst-quenching red to be served lightly chilled.

Phéromone: an atypical white wine sourced from a blend of sauvignon blanc and sauvignon gris, vinified in the same natural spirit as the rest of the range. Aromatic and energetic, playing on citrus, noble herbaceous notes and a fine salinity, it illustrates the curiosity of a winemaker who enjoys stepping outside the frame while retaining his nuanced signature.