Domaine Lapierre Morgon 2011

  • 91 Wine
    Spectator
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Domaine Lapierre Morgon 2011 Front Label
Domaine Lapierre Morgon 2011 Front Label

Product Details


Varietal

Region

Producer

Vintage
2011

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

#76 Wine Spectator Top 100 of 2013

The M. Lapierre Morgon generally has three dominant flavors: Cherry, licorice and violet. Our vineyards is usually flavors cherry and licorice dominate.

Professional Ratings

  • 91
    A polished style, offering well-knit tannins and layered flavors of black cherry coulis, licorice snap, macerated plum, fragrant leather and ground star anise. Very refined, this is juicy and focused through to the finish, which shows accents of smoky mineral and garrigue.

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Domaine Lapierre

Domaine Lapierre

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Domaine Lapierre, France
Domaine Lapierre Winemakers Camille and Mathieu Lapierre Winery Image
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. In 1981, his path would be forever changed by Jules Chauvet, a man whom many now call his spiritual godfather. Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for “natural wine,” harkening back to the traditional methods of the Beaujolais. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that soon took up the torch of this movement. importer Kermit Lynch dubbed this clan the Gang of Four, and the name has stuck ever since. These rebels called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization. Sadly, the end of the 2010 vintage was Marcel’s last. He passed away at the end of the harvest—a poetic farewell for a man that forever changed our perception of Beaujolais. His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on. The methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator.
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Delightfully playful, but also capable of impressive gravitas, Gamay is responsible for juicy, berry-packed wines. From Beaujolais, Gamay generally has three classes: Beaujolais Nouveau, a decidedly young, fruit-driven wine, Beaujolais Villages and Cru Beaujolais. The Villages and Crus are highly ranked grape growing communes whose wines are capable of improving with age whereas Nouveau, released two months after harvest, is intended for immediate consumption. Somm Secret—The ten different Crus have their own distinct personalities—Fleurie is delicate and floral, Côte de Brouilly is concentrated and elegant and Morgon is structured and age-worthy.

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The bucolic region often identified as the southern part of Burgundy, Beaujolais actually doesn’t have a whole lot in common with the rest of the region in terms of climate, soil types and grape varieties. Beaujolais achieves its own identity with variations on style of one grape, Gamay.

Gamay was actually grown throughout all of Burgundy until 1395 when the Duke of Burgundy banished it south, making room for Pinot Noir to inhabit all of the “superior” hillsides of Burgundy proper. This was good news for Gamay as it produces a much better wine in the granitic soils of Beaujolais, compared with the limestone escarpments of the Côte d’Or.

Four styles of Beaujolais wines exist. The simplest, and one that has regrettably given the region a subpar reputation, is Beaujolais Nouveau. This is the Beaujolais wine that is made using carbonic maceration (a quick fermentation that results in sweet aromas) and is released on the third Thursday of November in the same year as harvest. It's meant to drink young and is flirty, fruity and fun. The rest of Beaujolais is where the serious wines are found. Aside from the wines simply labelled, Beaujolais, there are the Beaujolais-Villages wines, which must come from the hilly northern part of the region, and offer reasonable values with some gems among them. The superior sections are the cru vineyards coming from ten distinct communes: St-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Regnié, Brouilly, and Côte de Brouilly. Any cru Beajolais will have its commune name prominent on the label.

PDXMARLAPMOR_2011 Item# 128026

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