The methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator. In the words of KLWM salesperson Sam Imel, “They are meant to be devoured.”
|Wine||Blend||Vine Age||Soil Type||Vineyard Area*|
||Gamay||60 yrs||Granitic Gravel||10 ha|
|Morgon "Cuvée Marcel Lapierre"
||Gamay||100 yrs||Granitic Gravel||1.5 ha|
||Gamay||< 20 yrs||Granitic Gravel||1.5 ha|
VITICULTURE / VINIFICATION
• Organic farming used to stimulate the natural immune system of the vine
• Manually harvested, as late as possible to achieve maximum ripeness
• Rigorous sorting of the grapes
• Indigenous yeasts only
• Whole cluster fermentation à l’ancienne, maintained at low temperatures ; lasts for ten to twenty days
• Wines aged on fine lees in old Burgundy barrels (from third to thirteenth passage)
• Wines are bottled unfiltered
“Raisins Gaulois” Vin de France:
• This cuvée takes the Vin de France appellation, because the Beaujolais’ governing body decided to do away with the Vin de Pays designation in Beaujolais, leaving only the appellations and Vin de France. The wine is still almost all from the cru of Morgon, with a little bit of A.O.C. Beaujolais as well.
Our ideal is to make wine from 100% grape juice.
GENERAL INFORMATIONCountry: France
Producer: Mathieu Lapierre
Annual Production: 8,000 cases
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1605 San Pablo Avenue
Berkeley, California, 94702
Open Tuesday-Saturday 11am to 6pm