At a glance

Producer

Marcel Lapierre

Region

Morgon, Beaujolais, France

Grape variety

Gamay

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$35 - $45

Tasting profile

Ripe red cherry, raspberry, violet floral notes with earthy mineral undertones and subtle spice

Evolution: Over time, the wine will develop more complexity with tertiary aromas of leather, forest floor, and dried herbs

At peak: Balanced bouquet combining bright fruit freshness and nuanced earthiness with silky tannins and persistent finish

Structure

Acidity

High, crisp acidity providing freshness and aging backbone

Tannins

Moderate, fine-grained tannins characteristic of Morgon terroir

Alcohol

Approx. 12.5%-13.5%

Aging potential

Excellent - can age gracefully for 10-15+ years due to balance and terroir expression

Drinking window

Peak drinking

2025 to 2051

Optimal window

2022 to 2054

Current status

Drinking well now - early maturity with vibrant fruit and structure

Current condition

Fresh, with youthful tannins that are well integrated but will soften further

The 2019 vintage in Morgon was excellent, offering wines with both vibrancy and structure. Marcel Lapierre's biodynamic practices enhance the wine’s natural balance, allowing a long drinking window. Peak drinking is expected 6-11 years post-vintage as tannins soften and complexity builds.

Food pairing

Pairs beautifully with charcuterie, roasted poultry, grilled mushrooms, pork dishes, and soft cheeses like Brie or Camembert.

Serving

Serving temperature

15-17°C (59-63°F)

Decant

Yes (30-45 minutes) — To open up the aromatics and allow tannins to soften

Sustainability

Sustainability score: 9/10

Marcel Lapierre is a pioneer in biodynamic viticulture, practicing strict organic farming, no chemical pesticides or herbicides, minimal intervention in winemaking, and natural yeast fermentation. Use of natural compost and cover crops for soil health.

The producer’s long commitment to biodynamics, organic methods, and minimal intervention winemaking leads to sustainable vineyard health and biodiversity. Sustainability practices extend beyond the vineyard into packaging and distribution, making this wine highly sustainable overall.