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Buy Wine from Marcel Lapierre
Marcel Lapierre is a vignerons' third generation. Marcel's grandfather, Michel, settled in Villié-Morgon at the beginning of the twentieth century and became Domaine de Chenes wine producer. After the Second World War Michel was succeeded by his son Camille, who will start selling his own wine in foudres (large tuns) to Lyon and Mâcon bistros. At the end of the 50's decade he begins selling wine bottles and purchases new plots of vineyards.
Marcel Lapierre is born in 1950 and pursued oenology studies at the Agricultural Institute. “We were taught to elaborate modern wines; teachers started explaining that ripened harvests were not required to guarantee enough grape acidity. When somebody requested how to solve a lack of sugar problem the answer was: if you need more sugar, you just add it. We were also advised to add tartaric acid and warm the wort to get fermentation going. So the procedures were absolutely opposite to the traditional Beaujolais wine making”.
These lessons are applied by Marcel Lapierre, and all the other wine makers as well, from 1973, when his father's demise forced him to harvest for the first time, until 1980. That year Marcel met Jules Chauvet, writer of many books where he calls for natural wine making. After a conversation he decided to change the way things were done.
In 1981 he starts biologically working his vineyards and in recent years he also applies biodynamic techniques. No chemical treatment, no herbicides. The only protection used in vines is biological.
On the other hand, he vindicates traditional wine making, without intervention and forgetting all the oenology lessons. Harvests are carried out manually and always pursuing the optimal ripening. A strict selection in each vine is fulfilled and any grape that is not absolutely flawless is rejected. This selection is essential because no enzymes, exogenous yeasts, sulphur are used and no chaptalisation is done.
Full clusters are introduced in the tun at 10 to 15ºC, those at the bottom break and the juice is produced naturally. A semi-carbonic maceration is achieved with this method that will be followed by an intracellular fermentation in the grapes that have not burst. This kind of maceration draws the most primary Gamay aroma and the lactic acid concentration is reduced. After the alcoholic fermentation, wine is racked into French oak barrels and used wood foudres, where the wine will remain for 10 months.
Marcel Lapierre owns 11 hectares and produces four very singular wines that have been greatly appreciated by wine critics: Marcel Lapierre Morgon is produced with grapes from a Cru Morgon classified plot. Here the vineyards spread over a gentle slope of shale crystalline rock ochre coloured. There are two versions of this cuvée, with and without sulphur; Marcel Lapierre Cuvée MMXI comes from Côte de Py vines, which are over 100 years old. This wine is just heavenly. Black cherries, black chocolate, cedar, thyme aroma, forceful in mouth, full of flavour, elegant and delicate; Château Cambon Beaujolais Noveau stands out on every vintage for being absolutely different to all the other bottled Beaujolais. It is amazing to store bottles in the wine cellar and see how wonderfully evolves a wine that it is supposed to be simple and for immediate consumption; and Raisins Gaulois is the table wine produced with Gamay vines from poor in organic matter and granitic soils. Vin de soif!
All Marcel Lapierre wines are bottled without filtering and low sulphur doses.
Marcel Lapierre: l'enfant terrible de Beaujolais!
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Buy Wine from Marcel Lapierre
Marcel Lapierre is a vignerons' third generation. Marcel's grandfather, Michel, settled in Villié-Morgon at the beginning of the twentieth century and became Domaine de Chenes wine producer. After the Second World War Michel was succeeded by his son Camille, who will start selling his own wine in foudres (large tuns) to Lyon and Mâcon bistros. At the end of the 50's decade he begins selling wine bottles and purchases new plots of vineyards.
Marcel Lapierre is born in 1950 and pursued oenology studies at the Agricultural Institute. “We were taught to elaborate modern wines; teachers started explaining that ripened harvests were not required to guarantee enough grape acidity. When somebody requested how to solve a lack of sugar problem the answer was: if you need more sugar, you just add it. We were also advised to add tartaric acid and warm the wort to get fermentation going. So the procedures were absolutely opposite to the traditional Beaujolais wine making”.
These lessons are applied by Marcel Lapierre, and all the other wine makers as well, from 1973, when his father's demise forced him to harvest for the first time, until 1980. That year Marcel met Jules Chauvet, writer of many books where he calls for natural wine making. After a conversation he decided to change the way things were done.
In 1981 he starts biologically working his vineyards and in recent years he also applies biodynamic techniques. No chemical treatment, no herbicides. The only protection used in vines is biological.
On the other hand, he vindicates traditional wine making, without intervention and forgetting all the oenology lessons. Harvests are carried out manually and always pursuing the optimal ripening. A strict selection in each vine is fulfilled and any grape that is not absolutely flawless is rejected. This selection is essential because no enzymes, exogenous yeasts, sulphur are used and no chaptalisation is done.
Full clusters are introduced in the tun at 10 to 15ºC, those at the bottom break and the juice is produced naturally. A semi-carbonic maceration is achieved with this method that will be followed by an intracellular fermentation in the grapes that have not burst. This kind of maceration draws the most primary Gamay aroma and the lactic acid concentration is reduced. After the alcoholic fermentation, wine is racked into French oak barrels and used wood foudres, where the wine will remain for 10 months.
Marcel Lapierre owns 11 hectares and produces four very singular wines that have been greatly appreciated by wine critics: Marcel Lapierre Morgon is produced with grapes from a Cru Morgon classified plot. Here the vineyards spread over a gentle slope of shale crystalline rock ochre coloured. There are two versions of this cuvée, with and without sulphur; Marcel Lapierre Cuvée MMXI comes from Côte de Py vines, which are over 100 years old. This wine is just heavenly. Black cherries, black chocolate, cedar, thyme aroma, forceful in mouth, full of flavour, elegant and delicate; Château Cambon Beaujolais Noveau stands out on every vintage for being absolutely different to all the other bottled Beaujolais. It is amazing to store bottles in the wine cellar and see how wonderfully evolves a wine that it is supposed to be simple and for immediate consumption; and Raisins Gaulois is the table wine produced with Gamay vines from poor in organic matter and granitic soils. Vin de soif!
All Marcel Lapierre wines are bottled without filtering and low sulphur doses.
Marcel Lapierre: l'enfant terrible de Beaujolais!