Mathieu Lapierre - Morgon "Cuvée Marcel Lapierre" 2022 (ONE PER ORDER)

Morgon "Cuvée Marcel Lapierre" 2022 (ONE PER ORDER)

Mathieu Lapierre
MORE Natural Wine
Grapes: Gamay
Country: France
Regions:Beaujolais
Wine Type:Red
Vintage: 2022
Bottle Size: 750ml
Alcohol: 14%
CHF 34.46 incl. Swiss VAT & duty fee | CHF 32.00 due at checkout | est. CHF 2.46 to be paid to courier (+ handling fee)
IMPORTANT: We operate from Germany and therefore you are not paying any tax to us, but instead you will need to pay all Swiss taxes to the courier after receiving your delivery. Read about Swiss shipping, VAT and Duty Taxes.

Morgon "Cuvée Marcel Lapierre" is a natural wine crafted with Gamay grapes by Mathieu Lapierre, in the Beaujolais region in France.

This special, rarer cuvée which is not easy to find is named after his iconic father Marcel Lapierre, one of the Godfathers of natural wine. Only made in specific vintages, this Cuvée Marcel Lapierre is taken from the impressive terroir of the Cote du Py, from 100 year old vines.

This is a SERIOUS Beaujolais, and as such, is very age worthy and not ideal to be drunk right now. Cellar this and be rewarded in the future.


Strictly ONE PER ORDER

We ship every Wednesday. Order by Tuesday 10am.

Prices include taxes, but not delivery.

Mathieu Lapierre - Morgon "Cuvée Marcel Lapierre" 2022 (ONE PER ORDER)
Mathieu Lapierre - Morgon "Cuvée Marcel Lapierre" 2022 (ONE PER ORDER)
CHF 34.46 incl. Swiss VAT & duty fee | CHF 32.00 due at checkout | est. CHF 2.46 to be paid to courier (+ handling fee)

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NATURAL WINE FROM BEAUJOLAIS

Located in southwest France, Beaujolais is known for its focus on one grape variety—Gamay—making up 98% of the region's vineyards. The other 2% is mostly Chardonnay.
Some of the standout natural wine producers from Beaujolais include Jean Foillard, Clos Bateau, Domaine Lapierre, Guy Breton, Sebastien Morin, Thillardon and Metras. If you want to dive deeper into the history of natural wine in Beaujolais, check out our article, where we explore the region's pioneers, the technique of carbonic maceration, and the challenges it’s faced over the years. Read more here.

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