ProducerBeaujolais
Marcel Lapierre
マルセル・ラピエール
The legendary pioneer of natural wine and the gold standard of Morgon.
The father of the natural wine movement in Beaujolais, Marcel Lapierre pioneered low-sulfur Morgon from old Gamay vines with whole-cluster fermentation.
www.marcel-lapierre.com/en/home/ ↗Cuvées
Who Is This For?
Ideal for wine enthusiasts who appreciate pure, terroir-driven wines and those seeking the finest examples of natural, low-intervention winemaking.
Frequently Asked Questions
- Is Marcel Lapierre considered a natural wine producer?
- Yes. Marcel Lapierre is one of the most iconic pioneers of the natural wine movement, farming organically/biodynamically and vinifying without added sulfur since 1981.
- Who taught Marcel Lapierre his winemaking philosophy?
- Marcel Lapierre studied under Jules Chauvet, the négociant and chemist often called the 'godfather of natural wine.' Alongside Jean Foillard, Guy Breton, and Jean-Paul Thévenet, he was part of the Beaujolais 'Gang of Four' who followed Chauvet's low-intervention methods.
- What grape variety is used in Marcel Lapierre's Morgon?
- All of their Morgon wines are produced exclusively from old-vine Gamay Noir, mostly over 45 years old, grown on granitic soils.
- Does Marcel Lapierre wine pair well with Japanese food?
- Yes, its vibrant acidity and low tannin profile make it an excellent match for Japanese dishes such as grilled fish, yakitori, and soy-sauce-based simmered vegetables.
- How should Marcel Lapierre wines be served?
- These wines are best served slightly chilled, around 14-16°C, to fully express their fruit purity and freshness.