M. et C. Lapierre
Summary
M. et C. Lapierre is a family-run, 13-hectare estate in Morgon, Beaujolais, producing terroir-expressive Gamay wines from old vines grown in the volcanic soils of the Côte du Py. As pioneers of the natural wine movement since the 1980s, the Lapierres maintain organic certification while practicing minimal intervention winemaking with indigenous yeasts, whole-cluster fermentation, and little to no sulfur addition.
Heritage & Leadership
M. et C. Lapierre, based in the village of Villié-Morgon in Beaujolais, traces its roots to 1909 when the Lapierre family first began making wine in the region. The modern era of the domaine began in 1973 when Marcel Lapierre took over the family estate from his father. Marcel quickly became a transformative figure in Beaujolais, joining what importer Kermit Lynch famously dubbed the "Gang of Four" - a group of producers who returned to traditional winemaking methods in the region.
Following Marcel's passing in 2010, his son Mathieu Lapierre assumed leadership of the domaine, having worked alongside his father since 2005. The "M. et C." in the domaine's name represents Mathieu and his sister Camille, who together continue their father's legacy. Under their direction, the domaine maintains its position as a standard-bearer for natural winemaking in Beaujolais while continuing to refine their approach to viticulture and vinification.
Vineyards & Wines
The Lapierre domaine encompasses 13 hectares of vineyards, primarily located within the Morgon appellation of Beaujolais. These parcels sit on the slopes of the Côte du Py, a hill of volcanic origin with soils composed predominantly of decomposed granite and manganese. The vineyards range in elevation from 250 to 400 meters above sea level.
The estate's vineyards are planted exclusively to Gamay Noir à Jus Blanc, with many parcels featuring vines over 60 years old, and some reaching 100 years in age. These older vines naturally produce lower yields, typically 35-40 hectoliters per hectare, resulting in more concentrated fruit.
The domaine produces several wines, with their Morgon cuvée serving as the flagship. They also craft a Morgon "Cuvée Marcel Lapierre" from their oldest vines in exceptional vintages, a Morgon "Cuvée N" (non-sulfited) for the domestic French market, and a Beaujolais Villages from younger vines. In recent years, they have added a Juliénas to their portfolio, expanding beyond their traditional Morgon focus.
Philosophy & Practice
The Lapierre approach to winemaking centers on minimal intervention, a philosophy Marcel adopted in the early 1980s after meeting natural wine advocate Jules Chauvet. The domaine received organic certification in 2010 and employs many biodynamic practices in their vineyard management.
In the vineyard, they practice rigorous selection, conducting multiple passes during harvest to ensure only perfectly ripe grapes are collected. Chemical treatments are avoided entirely, with copper and sulfur applications used sparingly and only when absolutely necessary.
Their winemaking protocol includes whole-cluster fermentation with indigenous yeasts in concrete tanks. Maceration typically lasts 8-15 days, with gentle extraction achieved through semi-carbonic maceration. The wines age in used Burgundy barrels of varying ages, with the standard Morgon spending 9 months in oak and the special cuvées often receiving 12-15 months of aging.
Sulfur additions are minimal, with many cuvées receiving only a small dose at bottling (15-30 mg/L), and some wines bottled without any added sulfur. The domaine practices neither fining nor filtration, preferring to bottle their wines by gravity. This commitment to natural winemaking results in pure expressions of Gamay that reflect both the terroir of Morgon and the distinctive Lapierre approach to winemaking.