Mathieu Lapierre carries forward the legacy of his late father, Marcel Lapierre, an iconic Beaujolais winemaker, by carrying on the same unwavering commitment to the natural winemaking movement. The domaine is made up of 15 hectares of organically farmed, granitic vineyards in Morgon. Coming from 70+ year old Gamay vines, the wine is made using traditional techniques including semi-carbonic maceration with native yeasts followed by aging in 216 liter barrels for nine months before bottling with minimal sulfur. The resulting wine is a textbook Beaujolais complex yet bright with aromas and flavors of tart cherry, concord grape, licorice, and ripe plum with a firm graniteminerality, silky tannins, balanced but taut acidity. Pair this legendary Gamay with white bean stew, a perfectly med-rare ribeye, or marinated olives.