Pupillin's Young Prodigy
Kevin Bouillet, affectionately known as "Pépin," is one of the most exciting young voices in the Jura's new generation of winemakers. Born and raised in Pupillin — the iconic village often considered the cradle of Poulsard — Kevin is a true enfant du pays, deeply connected to the terroir that shaped him. After honing his skills alongside Evelyne and Pascal Clairet at Domaine de la Tournelle, one of the Jura's most respected natural wine estates, he launched his own domaine in 2018 at just 28 years old. He works 4 hectares of vines on Jurassic limestone and blue and grey marl soils, a combination of family plots inherited from his grandfather (including 1.2 hectares planted between the 1930s and 1960s) and vines acquired from retiring farmers. From day one, Kevin has farmed organically with great precision and care, fostering biodiversity and maintaining detailed records of all treatments. His philosophy is simple: healthy vines, healthy wines. In the cellar, his approach is intuitive and low-intervention. He trusts his instincts and his palate, adapting vintage by vintage rather than following a fixed recipe. All fermentations are with native yeasts, there is no fining or filtration, and no sulfur is added — or only minimal "homeopathic" doses if absolutely needed for stability. Kevin works with the five signature Jura grape varieties — Chardonnay, Savagnin, Poulsard, Trousseau, and Pinot Noir — as well as the rare Melon à Queue Rouge, an old local Chardonnay variant. His wines are focused, expressive, and deeply rooted in their terroir, offering a pure expression of Pupillin's extraordinary soils. Already, his Trousseau has been praised for its buoyant red-berry fruit, pepper and spice, vibrant acidity, and hint of smoke — a wine that proves Kevin knows how to tame one of the Jura's most difficult grapes. These are original natural wines that preserve the essence of Pupillin and the Jura identity, made by a young vigneron who is thoughtful, grounded, and quietly radical.
Born in Pupillin, Trained at Tournelle
Kevin Bouillet grew up in Pupillin, the small Jura village of 300 people that is known as the "capital of Ploussard." This is a place where wine is not just an industry but a way of life — where children grow up among vines, where the rhythm of the seasons dictates the rhythm of existence, and where the delicate, pale Poulsard is the local pride. Kevin's grandfather planted 1.2 hectares of vines between the 1930s and 1960s, creating a living inheritance that Kevin would later reclaim and expand [^172^][^175^].
Before striking out on his own, Kevin apprenticed at Domaine de la Tournelle, working alongside Evelyne and Pascal Clairet. The Tournelle is one of the Jura's most respected natural wine estates — a place where organic farming, indigenous yeasts, and minimal sulfur are not marketing positions but daily practices. Under the Clairets' guidance, Kevin learned the craft of natural winemaking: how to farm without chemicals, how to ferment without selected yeasts, how to trust the vineyard and the vintage rather than forcing the wine into a predetermined shape [^172^].
In 2018, at just 28 years old, Kevin launched his own domaine. He combined his grandfather's old vines with additional parcels acquired from retiring farmers, bringing his total holdings to 4 hectares. The name "Pépin" — his nickname — appears on some of his cuvées, a playful nod to his youth and his roots. From the first vintage, he established his principles: organic farming, native yeasts, no fining, no filtration, and zero or minimal sulfur. These were not experiments; they were convictions, formed through years of working at Tournelle and growing up in the vineyards of Pupillin [^172^][^174^].
"Kevin Bouillet is one to watch! Having grown up in Pupillin, he set up his own domaine in 2018 with a combination of family plots and some vines he acquired from retiring farmers."
— Iron & Rose
Pupillin, Jurassic Limestone & Blue Marl
The estate's 4 hectares are located in and around Pupillin, on the classic Jura soils of Jurassic limestone and blue and grey marl. This is the same terroir that has produced some of the region's most celebrated wines — from Overnoy-Houillon's ethereal Ploussard to Ganevat's legendary Trousseau. The Jurassic limestone provides the mineral backbone and crisp acidity that define Pupillin's wines, while the blue and grey marl adds structure, depth, and a distinctive earthy complexity [^172^][^173^].
Kevin's vineyards include 1.2 hectares planted by his grandfather between the 1930s and 1960s — old vines that have never seen chemicals, their root systems deep and established, their fruit concentrated and complex. The remaining parcels were acquired from retiring farmers, bringing the total to 4 hectares of organic vines. From day one, Kevin has farmed with great precision and care, fostering biodiversity and maintaining detailed records of all treatments. This meticulous approach is not bureaucratic box-ticking; it is the foundation of natural winemaking. You cannot make clean, stable wine without sulfur if the fruit is not pristine [^172^][^175^].
The planting covers all five classic Jura varieties — Chardonnay, Savagnin, Poulsard, Trousseau, and Pinot Noir — plus the rare Melon à Queue Rouge, an old local Chardonnay variant that Kevin has preserved and championed. The diversity of varieties allows him to explore the full range of Jura styles, from fresh, mineral whites to delicate, aromatic reds. But the focus is always on terroir expression: each wine is a portrait of its grape, its soil, and its vintage, without blending or manipulation to mask imperfections [^172^].
Kevin's grandfather planted 1.2 hectares between the 1930s and 1960s — vines that have witnessed nearly a century of Pupillin history. These old vines produce tiny yields of intensely concentrated fruit, with deep root systems that extract minerals and complexity from the subsoil. They have never been treated with chemicals, making them ideal raw material for natural winemaking.
The Pupillin terroir is defined by Jurassic limestone and blue and grey marl — the same soils that have made the village famous. The limestone provides crisp acidity and mineral clarity, while the marl adds structure, earthiness, and a distinctive saline character. This is terroir that demands respect, and Kevin gives it through organic farming and gentle handling.
Among Kevin's plantings is the rare Melon à Queue Rouge, an old local Chardonnay variant that is being lost as growers replant with more commercially viable clones. Kevin has preserved this heritage variety, adding a unique dimension to his range. It is a testament to his commitment to the Jura's viticultural history and his refusal to follow the path of homogenisation.
Kevin established organic farming from the very first vintage, with detailed records of all treatments and a focus on biodiversity. No synthetic chemicals, no herbicides, no shortcuts. The vineyards are tended by hand, with careful attention to soil health and vine balance. This is farming as a form of respect — for the land, for the fruit, and for the wine that will eventually be made from it.
Instinct, Palate & Patience
Kevin Bouillet's cellar work is intuitive and adaptive. He does not follow a fixed recipe; he trusts his instincts and his palate, adjusting his approach vintage by vintage. All fermentations are carried out with native yeasts — the natural populations that develop in his organic vineyards. No selected yeasts, no enzymes, no chaptalisation, no acidification. The wines are not fined or filtered, preserving their natural texture and the living quality that comes from minimal manipulation [^172^].
Sulfur is entirely absent in most cuvées, or used in minimal "homeopathic" doses only when absolutely necessary for stability. This is a radical commitment for such a young winemaker, but Kevin's meticulous vineyard work makes it possible. The fruit arrives in the cellar healthy and balanced, and the indigenous yeasts ferment cleanly without the need for chemical intervention. Regular tasting during élevage guides the wines naturally through their development — Kevin watches, waits, and intervenes only when the wine demands it [^172^].
The whites — Chardonnay, Savagnin, and Melon à Queue Rouge — are made in the ouillé (topped-up) style, preserving freshness and preventing oxidation. The Chardonnay "Pépin Blanc" is pure, focused, and deeply expressive of the Pupillin terroir. The Savagnin is aged for 24 months, developing complexity while maintaining the variety's natural acidity and mineral backbone. The reds — Poulsard, Trousseau, and Pinot Noir — are fermented with gentle extraction, preserving the ethereal aromatics and pale colours that define Jura reds. The Trousseau, in particular, has drawn praise for its buoyant red-berry fruit, pepper, spice, and vibrant acidity [^173^][^178^].
Taming Trousseau — Kevin's Signature Red
Trousseau is one of the Jura's most difficult grapes. It requires plenty of sunshine to ripen, yet its high sugar content makes it susceptible to high alcohol levels. It is thin-skinned, prone to disease, and demands careful handling in the cellar. Many young winemakers avoid it entirely. Kevin embraced it. His 2022 Trousseau — his first vintage making single-variety Trousseau — was described as "buoyant," beaming with bright red-berry fruit, notes of pepper and spice, vibrant acidity, and a hint of smoke. It is a wine of surprising balance and drinkability, proving that Kevin has already mastered one of the Jura's most challenging varieties. As one critic noted, "producers like rising-star Kevin Bouillet, a native of the region, know how to tame trousseau." This is not luck; it is the result of growing up among these vines, learning from the Clairets, and trusting his own instincts. The Trousseau is Kevin's calling card — a wine that announces his arrival as a serious vigneron, not just a promising newcomer.
One to Watch
Kevin Bouillet has become one of the most talked-about young winemakers in the Jura — not through hype or self-promotion, but through the quality and distinctiveness of his wines. His "Pépin" cuvées have gained a cult following among natural wine enthusiasts, with some bottles achieving "ultra rare unicorn wine status" and sales limited to one per customer. This scarcity is not artificial; it is the natural result of farming just 4 hectares organically and making wine without sulfur or filtration [^174^].
What distinguishes Kevin from other young Jura producers is his grounding. He is not an outsider who arrived with romantic ideas and a trust fund. He is a native of Pupillin, raised among vines, trained by one of the region's best estates, and making wine on his grandfather's land. This connection to place gives his wines a depth and authenticity that cannot be faked. The Ploussard "La Marcette" is not just a Poulsard; it is a Poulsard from the same village that produced Overnoy-Houillon's legendary reds, made by someone who grew up drinking them [^172^][^174^].
The future is focused on refinement and expansion within the estate's modest scale. Kevin continues to farm his 4 hectares with the same meticulous care, exploring the potential of each parcel and each variety. The Melon à Queue Rouge is a particular passion — a rare grape that connects him to the Jura's pre-industrial past. As the estate matures and the vines age, the wines will only gain in depth and complexity. Kevin Bouillet is not just "one to watch" — he is one to follow, to collect, and to drink with attention. His wines speak with clarity, honesty, and a deep sense of place, offering a pure expression of Pupillin's extraordinary terroir [^172^][^173^].
"Kevin Bouillet is part of a vibrant new wave redefining the Jura wine landscape — thoughtful, grounded, and quietly radical."
— The Grape Reset
The Kevin Bouillet Range
All wines are farmed organically, hand-harvested, fermented with indigenous yeasts, and bottled without fining or filtration. Sulfur is absent in most cuvées, or used in minimal "homeopathic" doses only when necessary. The range covers all five classic Jura varieties plus the rare Melon à Queue Rouge, with cuvées named after Kevin's nickname "Pépin" or specific parcels. Production is tiny — approximately 4 hectares — and demand is high [^172^][^174^].