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2021 Beaujolais Rouge “Le Beaujolais”
M. & C. Lapierre
A brand new wine in the Lapierre lineup, “Le Beaujolais” is a selection of declassified Morgon along with fruit from granitic parcels just outside the cru boundaries. Like the domaine’s legendary Morgon, it is whole-cluster fermented with native yeasts and bottled unfiltered with very little sulfur.
While it represents a more easygoing and immediate expression of Gamay meant for earlier drinking, do not mistake it for a petit vin of little consequence: it has easily enough depth and class to fool you into thinking you are drinking a much fancier and more expensive cru Beaujolais. A sort of mini-Morgon, “Le Beaujolais” is sweetly perfumed of ripe cherries and turned earth, backed by a vibrant freshness and silky, caressing tannins. Best of all, it exhibits the pleasure factor we expect from every bottle bearing the Lapierre label.
—Anthony Lynch
Wine Type: | red |
Vintage: | 2021 |
Bottle Size: | 750mL |
Blend: | Gamay |
Appellation: | Beaujolais |
Country: | France |
Region: | Beaujolais |
Producer: | M. & C. Lapierre |
Winemaker: | Mathieu & Camille Lapierre |
Vineyard: | 50-80 yrs, 2.5 ha |
Soil: | Sandy decomposed granite |
Aging: | Aged for 6 months in tank |
Farming: | Organic (certified) |
Alcohol: | 12.5% |
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About The Producer
M. & C. Lapierre
Little would we know that when Marcel Lapierre took over the family domaine from his father in 1973, he was on the road to becoming a legend. 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. Kermit dubbed this clan the Gang of Four, and the name has stuck ever since. The Gang called for a return to the old practices of viticulture and vinification. 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.
About The Region
Beaujolais
After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.
The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.
Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.
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Kermit once said...

Kermit once said...
Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.
Inspiring Thirst, page 312