Beaujolais

Pasta, Veal, Pork, Poultry

From 50 year old vines all hand-harvested in October. Carbonic maceration occurs with natural yeasts in enamel tank (separate parcels). Some pumping over might be used to stimulate activity. All wine moved to foudre to rest on lees. Bottled with little to no SO2

What began as a project of three friends: the late Marcel Lapierre, Marie Lapierre and Jean-Claude Chanudet. The trio purchased this 13 hectare parcel upon realizing that, despite being designated outside the grand cru status, it held prestige beyond title. Planted originally in 1914 in 3 parcels, it is complimented by a mixed soil composition of clayey granite and calcareous-sand. They expanded the plantings to make use of the subtle variations below, and combined the wines to create a harmonious (and amazing) definition of the entire plot. The ‘réserve’ bottling is from the oldest vines, called ‘Le Cambon.’ Following the organic practices they began so long ago, they tend their vines without chemicals or inorganic fertilizers. Only natural yeasts are used in the cellar, and time is effectively given to the resting wines in the 200 year old foudre casks. Marie Lapierre and Jean-Claude Chanudet have been conducting the work to new heights, establishing improvements and maintaining the "old school" practices in the vineyards and cellars of this centenary Chateau.