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Domaine Lapierre needs little introduction, I'm sure, but to give a brief one: the Domaine was founded in 1959 by Camille Lapierre. Camille's son, Marcel, took over in 1973 and rapidly became the figurehead of the natural wine movement under the guidance of Jules Chauvet, working with minimal to no added SO2 and ambient yeasts under the gaze of his microscope for security. Since 2010, the namesake of the domaine has been passed down to Marcel's children, Camille and Mathieu.
Today, the domaine totals 17 hectares within the Morgon and Vin de France AOCs. Since the 1980s, the vineyards have been worked without the influence of chemical fertilizers, synthetic products and weed killers, with the domaine receiving its organic certification with Ecocert in 2004. On top of that, the siblings are working to reduce the amount of copper-sulfur sprayed in the vineyards. As expected, the wines undergo semi-carbonic macerations and ambient yeast fermentations, followed by aging in tanks and used barrels. Their approach to sulfites is not a dogmatic one, opting to use it only when the sanitary conditions waver and in minimal quantities before long-distance travel. In fact, overseas customers have the option to choose between a minimal-sulfur and a no-sulfur Morgon cuvée. Camille and Mathieu faired well in 2022, producing fresh, bright wines with the signature Lapierre spice consistent throughout.
Kenna Wells, May 2024
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