Mathieu and Camille Lapierre carry the legacy of their late father Marcel, an iconic Beaujolais winemaker, who passed away right after the 2010 harvest by honoring his unwavering commitment to natural winemaking. Their domaine is comprised of 15 hectares of 45+ year old vines on granitic soil in Morgon, all farmed organically and biodynamically. At a time when the wine world was embracing herbicides, chemical fertilizers and automation, the methods at Lapierre were as revolutionary as they were traditional. A strict selection allows them to harvest on the later side for optimal ripeness while ensuring that only the healthiest grapes make the cut. Fermentation is semi-carbonic with native yeasts followed by aging in large, used foudres and fûts for nine months on the fine lees before bottling with minimal sulfur. The resulting wine is a textbook Beaujolais complex yet bright with aromas and flavors of tart cherry, juicy red grape, anise and plum with firm minerality and silky tannins that are balanced by taut acidity. Pair this legendary Gamay with white bean stew, roast duck, or a pork, duck and fig terrine with marinated olives and cornichons.