# Domaine Marcel Lapierre Morgon (2024)

- **Producer:** Domaine Marcel Lapierre
- **Colour:** red
- **Type:** still
- **Grapes:** 100% Gamay
- **Region:** Beaujolais, France
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €40
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 13–15 °C
- **Aromas & flavours:** strawberry, red cherry, orange, blackberry, floral, pink pepper

## About this wine

Domaine Marcel Lapierre Morgon is a red wine from the Morgon cru in Beaujolais, France, made from 100% Gamay. The estate is a cornerstone of the natural wine movement, with a philosophy rooted in organic and biodynamic farming, minimal intervention, and a return to traditional winemaking practices. The Lapierre family, led by Marcel's children Mathieu and Camille, continues this dedication. The 2024 vintage was particularly challenging due to adverse weather conditions, leading to reduced yields but resulting in wines characterized by their freshness and vibrant acidity. The grapes are sourced from biodynamically farmed vineyards with an average vine age of 70 years.

## Interesting facts

- The Lapierre family are considered pioneers of the natural wine movement.
- Vines at the domaine average 70 years old.
- The 2024 harvest saw potential losses of up to 80% in some plots.
- Winemaking uses indigenous yeasts and minimal to no sulfur.

## Food pairing

The wine's bright acidity cuts through richer dishes, while its medium body and smooth tannins complement lean proteins and earthy flavors. Notes of red fruit and subtle spice in the wine harmonize with similar elements in the food.

## Wine making process

The winemaking process at Domaine Marcel Lapierre for this Morgon begins with grapes from biodynamically farmed vineyards. A key technique is semi-carbonic maceration, often with whole-cluster grapes, lasting between 10 to 21 days, though extended to three to four weeks for the 2024 vintage due to high malic acid. Fermentation relies on indigenous yeasts. The wine is then aged for nine months in used 216-liter oak barrels. Sulfur dioxide is added minimally, if at all, typically only at bottling, with the 2024 vintage seeing approximately 60% bottled with SO2 and 40% without.