Light and crunchy, this is a super fresh and lively Gamay from the famous cellars of Lapierre.
A wine which continuously combines the structure and drive of the Beaujolais Crus with the freshness and smashable nature of Beaujo-Nouveau.
Profile: Gamay has been best known for producing fresh and fruity wines for early consumption. This is now changing, with the natural wine movement in Beaujolais, and more producers placing more emphasis on high quality production meaning Gamay has enjoyed a renaissance of sorts. Wines now show racy acidity alongside richness of fruit and clear minerality. Plantings are increasing outside of France, with producers in Australia, New Zealand and USA producing wines in a range of styles.
Classic Regions: Beaujolais, Loire Valley (France), Yarra Valley (Australia), Central Otago (New Zealand), USA
One of the icons of Beaujolais. Following the example of traditionalist Jules Chauvet, Marcel and three other local vignerons Jean Foillard, Jean-Paul Thévenet, and Guy Breton, soon hoisted the flag of Chauvet’s back-to-nature movement. Sadly, the 2010 vintage was Marcel’s last. His children, Mathieu and Camille continue the great work that their father pioneered, introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on.
From The Natty Boy
The estate is now run by Marcel’s son and daughter and is based in the Morgon Cru of Beaujolais. Marcel was part of the group branded the “Band of Four” by Kermit Lynch (famous US importer) who really spearheaded the current movement in this part of France away from the use of Agrochemicals and winemaking processes such as Chaptalisation and commercial yeasts (based on the teachings of Jules Chauvet). So, the farming is really hands off, think horse-drawn plough and pretty wild cover crops. Much of the Morgon Cru is granite slopes so machinery is pretty useless anyway and the winemaking is natural with wild yeast ferments and minimal SO2 used. The Gamay for Raisins Gaulois is mostly from Morgon, but there is a bit from plantings that aren’t classified as Cru so the wine sits in the VdF classification. Morgon typically produces a pretty brooding, dark fruited style of Beaujolais, but this is produced with more than a nod to the Nouveau movement with a light body and really crisp acidity cutting through juicy red and blue fruits. It’s about freshness and drinkability here, and it goes really well chilled down. Think a spread of cheese, meats and baguette in the sun, don’t take this one too seriously!