Described as liquid joy, and a great example of expert organic wine making. Fleshy and ripe red and black fruits - cherries, black raspberries, a touch of pomegranate - hints of marzipan, dried herbs, crushed stones with firm but supple tannins and some g
Described as liquid joy, and a great example of expert organic wine making. Fleshy and ripe red and black fruits - cherries, black raspberries, a touch of pomegranate - hints of marzipan, dried herbs, crushed stones with firm but supple tannins and some grip leading to a fresh finish. A great Morgon. Pair with roasted meats, cassoulets, pork dishes.
When Marcel Lapierre took over the family domaine in the Beaujolais region in France from his father in 1973, he was on the way to becoming a legend. His journey to legendary status would be forever changed by Jules Chauvet - a winemaker, chemist, and some say, a viticultural prophet. When chemical fertilizers and pesticides first appeared in vineyards in the 1950s, it was Chauvet who first spoke out for more “natural wine,” referencing back to the traditional methods of the Beaujolais. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel and this group carried the torch of this movement. They called for a return to old practices of viticulture and vinification: beginning with old vines, abandoning the use of synthetic herbicides or pesticides, harvesting late, rigorous selection of only the healthiest grapes, adding minimal or no doses of sulfur dioxide, and no chaptalization. Wines are bottled unfiltered. Sadly, at the end of the 2010 vintage, Marcel passed away.
Today his son Mathieu and daughter Camille carry on his legacy. The methods here are as revolutionary as they are traditional. They work with exemplary attention to detail and precision, altogether different from the mass-produced majority of Beaujolais available today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. The estate is certified organic.
The ripest fruit is the trademark of the estate style. Wines are aged on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines represent the essence of Morgon: bright, fleshy fruit with an energy and excitement passed on from their creator.