Domaine Lapierre - Morgon 2024
Marcel Lapierre took over the family domaine in 1973. The big event in his winemaking career, was his adoption of natural practices as preached by Jules Chavet, a chemist and researcher that fought against the introduction of chemical fertilizers and pesticides in the 1950s. Lapierre, together with Guy Breton, Jean-Paul Thévenet, and Jean Foillard, worked together to establish a natural approach for wine in Beaujolais.
In the face of a region whose wines had often been made for immediate consumption–and enshrined with the Beaujolais nouveau campaigns, making natural wine without compromise was going against the grain.
This group of vignerons called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulphur dioxide or none at all, and avoiding chaptalization whenever possible.
Marcel’s mantle is now taken by his son Matthieu and his daughter Camille, who have introduced biodynamic farming to the domaine.
Their eleven hectares of land is mostly decomposed granite, and the vines are 45 years old, on average. Grapes are picked at their ripest, fermentation takes place with wild yeasts, and the wines are aged for nine months in used oak foudres. As it befits natural wines, the wine sometimes undergoes a secondary fermentation in the bottle, resulting in a very gentle fizz of tiny bubbles. Fruit is a hallmark as is robustness imbued with a spectacular brightness. Fantastic with food!
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Description
Marcel Lapierre took over the family domaine in 1973. The big event in his winemaking career, was his adoption of natural practices as preached by Jules Chavet, a chemist and researcher that fought against the introduction of chemical fertilizers and pesticides in the 1950s. Lapierre, together with Guy Breton, Jean-Paul Thévenet, and Jean Foillard, worked together to establish a natural approach for wine in Beaujolais.
In the face of a region whose wines had often been made for immediate consumption–and enshrined with the Beaujolais nouveau campaigns, making natural wine without compromise was going against the grain.
This group of vignerons called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulphur dioxide or none at all, and avoiding chaptalization whenever possible.
Marcel’s mantle is now taken by his son Matthieu and his daughter Camille, who have introduced biodynamic farming to the domaine.
Their eleven hectares of land is mostly decomposed granite, and the vines are 45 years old, on average. Grapes are picked at their ripest, fermentation takes place with wild yeasts, and the wines are aged for nine months in used oak foudres. As it befits natural wines, the wine sometimes undergoes a secondary fermentation in the bottle, resulting in a very gentle fizz of tiny bubbles. Fruit is a hallmark as is robustness imbued with a spectacular brightness. Fantastic with food!
