Les Vins du Fab

Les Vins du Fab, Radical Micro-Cuvées between Jura and Trois-Lacs

A tiny estate on the borders of the Jura

Fabien Henriot works on an almost invisible scale, based in the Trois-Lacs region, between the French and Swiss Jura. His vineyard is tiny — around 1.5 hectares — supplemented, depending on the vintage, by a trading activity, always with the same high standards.
Here, there's no appellation logic or Burgundian hierarchy: the playing field is freer, blending local grape varieties, alpine or ancient varieties, sometimes from micro-plots or carefully purchased grapes.

Free, organic and uncompromising viticulture

The vines are cultivated using organic farming methods, with extremely low yields, around 5 hl/ha, which already speaks volumes about the intention.
No standardization here: each cuvée is born from a place, a grape variety, an intuition. Fabien works with healthy grapes, often from rare or forgotten varieties, with an empirical, almost experimental approach, but always guided by a search for accuracy.

Vinification without additives, pushed to the limit

In the cellar, the approach is radical: no additives, no added sulfur, from start to finish.
Fermentations are carried out with indigenous yeasts, without fining or filtration, without technical manipulation.
Each cuvée is vinified in micro-volumes, sometimes just a few dozen bottles, in a logic of experimentation and pure expression of the grape.

A raw, lively, almost instinctive signature

Fabien Henriot's wines do not seek academic balance. They are direct, vibrant, sometimes disorienting, always profoundly alive.
They possess a raw energy, a total sincerity, and that rare sensation of tasting a wine in the making, still in motion. These are fragile, free bottles, for those who seek something other than a style — an emotion, almost an experience.