Domaine Marcel Lapierre

Marcel Lapierre is a wine producer based in the village of Morgon in Beaujolais, making wines from Gamay grapes in a natural style, with no added sulfur. 

Michel Lapierre arrived in Morgon in the early 1900s and began work as a cellar master for various domaines in the region. His son Camille began to sell wines in barrel around the rest of Burgundy and, after initial success, began to acquire vineyard land in Morgon. Camille's son, Marcel, took over in 1973 and began to explore the idea of making wines with the least amount of intervention with the help of Jules Chauvet, a chemist, researcher and viticulturalist.

Lapierre wines are made with a combination of modern innovation and age-old techniques. There is no sulfur added to the wines at all, the yeasts used are all wild and the vineyards are managed biodynamically. The grapes are harvested at the peak of their ripeness, even if this means harvesting plot by plot or bunch by bunch, and the wines then typically spend between two and nine months in oak before release.

The domaine has vineyards in Morgon and atop of the Côte du Py with its famous volcanic soils and expressive terroir. Lapierre's Morgon Cru wine is made from vines that are, on average, 70 years old, aged in oak for nine months and then bottled without filtration. There is also a range of wines made under the Beaujolais and Beaujolais Villages AOCs.