M. Lapierre : Cuvée Camille 2024

Characteristics and tasting notes for the Morgon "Cuvée Camille" 2024 M. Lapierre

Tasting notes

Colour
The glass reveals a brilliant ruby red colour, with a beautiful luminosity typical of unfiltered wines.

Nose
The bouquet reveals lovely aromatic complexity, blending red fruit notes with earthy touches, subtly enhanced by spicy and peppery nuances.

Palate
The attack stands out for its freshness and lively acidity, supported by a structure with delicate tannins. The palate reveals the same delicious notes of red fruit and spice perceived on the nose.

Food and wine pairing

This wine pairs beautifully with charcuterie platters, aged hard cheeses such as Comté, or light game dishes like venison stew.

Service and storage

To fully appreciate all the aromatic complexity of the Morgon "Cuvée Camille" 2024, it is recommended to serve it at a temperature between 14 and 16°C.

The authentic expression of a great Morgon terroir by M. Lapierre

The estate

Founded in 1909 and located in Villié-Morgon, the M. Lapierre estate is a true institution in Beaujolais. Under the impetus of Marcel Lapierre from 1973 onwards, the estate became a pioneer in environmentally friendly winegrowing practices. Today, his children, Mathieu, Camille and Anne Lapierre, are at the helm of the estate. They passionately carry on this family philosophy across a vineyard of about eighteen hectares, producing wines that express the full richness of their terroir with great purity.

The vineyard

The Morgon "Cuvée Camille" comes from a tiny plot of just over one hectare located on the prestigious climat of La Roche du Py, within the Côte du Py. Facing southwest, the vines, aged between 50 and 75 years, thrive on shallow soils of decomposed rock, made up of schist and weathered granite rich in iron oxide and manganese. The vineyard is farmed according to organic principles, incorporating animal traction to preserve the vitality of the soils.

Winemaking and aging

The winemaking of the Morgon "Cuvée Camille" 2024 is carried out through semi-carbonic maceration lasting 10 to 20 days, using exclusively indigenous yeasts and no additives whatsoever. The wine is then aged for nine to ten months in used oak barrels, aged between 20 and 30 years. This method allows for natural clarification on the lees, with the wine ultimately bottled without filtration.

Grape variety

100% Gamay Noir à Jus Blanc.