In 1973, Marcel Lapierre begins again the family business composed then by 7 hectares with the customers of his grand father with whom he is still working today. It is from 1981, under the impulse of Jules Chauvet, well-known researcher at the University of California that Marcel Lapierre decided to vinify without SO2 and additional yeasts and to cultivate in a bio dynamic way, without weed killers and chemical fertilizers.
Slight effervescent feel. Notes of cherry and rasberry. Light and bright.
External Reviews for M. Lapierre Raisins Gaulois
“Raisins Gaulois” essentially translates as “French grapes.” And this is indeed made of Gamay gapes mostly from the Morgon cru with some AOC Beaujolais mixed in therefore labeled “Vin de France.” Juicy tangy fruit with a nice crisp crunchy mineral-edge. Thirst quenching and delicious.
Lapierre’s 2011 Raisins Gaulois (consult my review of its 2010 predecessor in Issue 196 for more about this cuvee) is sappy and polished; loaded with juicy, fresh black tea-tinged cherry; buoyant and alluringly floral-perfumed, finishing with invigorating and saliva-liberating salinity and infectious juiciness. To say that its author has achieved his intentions would be as much an understatement as the results are an excellent value for enjoying over the rest of this year.
Food Pairings for M. Lapierre Raisins Gaulois
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