Lapierre Morgon 3000ml (3000ml)
BiodynamicAll of our products that are tagged with the term Biodynamic are either biodynamic certified or biodynamic practicing. Learn More
Marcel Lapierre’s mentor, Jules Chauvet, is the man who in the 1950’s spoke out against chemical fertilization in the name of protecting “natural wine” and the traditional viticultural and winemaking methods of Beaujolais. Throughout his career, Marcel Lapierre and a small group of other vignerons and winemakers in the region, made it their mandate to maintain the viticultural and winemaking traditions of Beaujolais. These traditional practices valued old vines, no synthetic herbacides, pesticides, late harvesting, sorting grapes and using only the healthiest, minimal or no sulphur and zero chaptilization. Marcel once said, “Our ideal is to make wine from 100% grape juice.” Marcel passed away in 2010 and now his work is carried on by his talented son Mathieu.
Nobody’s wines taste like Marcel Lapierre’s. He is the source of a whole new school of winemaking, turning the hands of time back to wine the way Mother Nature envisioned it. Tasting it can change the way you taste wine. – Kermit Lynch
You’ll be hooked after one sniff. This is an incredibly fragrant Beaujolais and a good reminder to take the time and nose your wine. Aromas of cherry, raspberry, liquorice, and violet and a potpourri of other dried flowers, cracked pepper and even some pink grapefruit notes. On the palate, red fruit flavours abound. This is a well structured medium bodied cru Beaujolais with fine grained silky tannins, fresh acidity and lots fleshy-fruit texture. Incredible on its own but pairs with a variety of charcuterie spreads, chicken dishes, and warm vegetable dishes.
Made from 100% Gamay, the certified-organic grapes come from a 15 ha plot, comprised of sandy decomposed granite soil with an average vine age of 70 years old; they’re harvested by hand and sorted, sometimes in two passes. The grapes undergo semi-carbonic maceration without SO2 for 10-21 days where the wines are then aged in 216 litre barrels for nine months.