Marcel Lapierre took over the family domaine from his father in 1973. He was one of the “Gang of Four,” winegrower-winemakers that 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 sulfur dioxide or none at all, and disdaining chaptalization. Marcel Lapierre died in a plane crash in 2010; his son Mathieu and daughter Camille confidently continue the great work that their father pioneered, having introduced biodynamic vineyard practices.

Decomposed granite comprises most of their eleven hectares, and the vines for Raisin Gaulois average 20 years of age, mostly grown in the Morgon cru. Grapes are picked by hand at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. Grapes are rigorously sorted and fermented with indigenous yeasts. 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, then bottle unfiltered.

TASTING NOTES

Mathieu Lapierre says this is the wine you drink in the shower; it’s that smooth and easy going. Red and black fruits are intertwined with minerality, crushed stones and herbs. Touches of blood orange keep the edge fresh. This juicy wine is ripe, crisp and joyful.

FOOD PAIRING

This versatile red is ideal with so many foods: chicken roasted over potatoes and onions, beef bourguignon (beef stew with red wine), a charcuterie board, or richer fish like tuna or salmon.  Vegetarians can enjoy it with just about anything--try pasta with marinara, mushroom bourgignon, risotto, or Mexican food.

Charcuterie, Cheese, Chicken/Turkey, Duck, Fish-full flavored (salmon/tuna), Grilled preparations, Ham, Just for Cocktailing, Mexican, Mushrooms, Pizza, Pork, Red Meat, Roasted Root Vegetables, Tapas, Tomato Sauce, Wild Game