los angeles times en parle…

le 16 août, 2016 Presse Pas de commentaires

It’s tricky picking out a gift for a wine lover. You don’t want to show up with something no one wants to drink. Of course, if you have the means, a bottle of first-class Barolo, Napa Valley Cabernet or white Burgundy would be a slam dunk. But what about bringing something that’s a bit under the radar, beloved by sommeliers and wine geeks, yet still a relative bargain?

That would be cru Beaujolais.

Other than the Gamay grape, cru Beaujolais has very little to do with fruity, lightweight Beaujolais Nouveau. It’s a higher designation than Beaujolais AOC or Beaujolais-Villages AOC. The crus hail from just 10 designated villages, all in the northern part of Beaujolais, and are some of the food-friendliest wines on the planet.  These bottles will never sit at the back of the closet, undrunk. One bottle leads to another — and, happily, another.

You can also lay them down for a couple of years to mature, because these are seriously good wines.

At the holiday table, a bottle of Fleurie, Morgon or Moulin à Vent is like a sociable guest who gets along with everyone — in this case, roast turkey or goose, prime rib, slow-roasted salmon, even roasted root vegetables.

See the most-read stories in Life & Style this hour >>

The 2014 is a very pretty vintage and wines from Beaujolais’ top producers are just arriving on wine retailers’ shelves.

Lapierre article Weinbiet

le 16 août, 2016 Presse Pas de commentaires


WEINJahrzehntelang hat das Beaujolais unter dem schlechten Image des Primeurs gelitten. Jetzt begeistert die junge Generation nicht nur mit charmanten, wunderbar fruchtigen Weinen, sondern auch mit Gewächsen, die Tiefgang und Spannung besitzen.


Source : weinbiet.de








Beaujolais old and new…

le 16 août, 2016 Presse Pas de commentaires



Source : Meininger’s Wine Business International

La beauté du Beaujolais

le 16 août, 2016 Presse Pas de commentaires



Rare est un vin, un cépage comme le gamay qui pourra se consommer 2 mois après les vendanges tout comme 20 ans plus tard (j’en ai fait l’expérience). Le beaujolais est considéré comme un vin populaire, un vin de soif, un vin festif, tout comme le sont les gens du Beaujolais.

Longtemps a-t-on misé sur le Beaujolais nouveau pour y parler de cette région viticole et pourtant il y a bien autre chose que ce dernier.

Le beaujolais sera considéré comme un vin d’entrée de gamme, les femmes vont adorer, un sentiment de liberté s’y rattache. Nous sommes tous attirés par la nouveauté, voilà donc pourquoi le vin nouveau nous a tant charmés.

J’ai aussi été impressionné par la multitude unique des terroirs du Beaujolais, multitude et diversité devrais-je dire; ce qui nous amène à une très grande variété de vins du Beaujolais, ces terroirs marqueront les vins que nous aurons la chance de déguster.

Lapierre dans le journal de Montréal

le 16 août, 2016 Presse Pas de commentaires

Le p’tit maudit Morgon de Lapierre


L’histoire d’amour avec le Morgon des Lapierre au Québec a probablement débuté avec le millésime 2009.

À l’époque, la critique avait été à tel point élogieuse que le vin n’avait pratiquement pas eu le temps de toucher les tablettes de la SAQ. Même qu’au moment d’y goûter à bouteille découverte, il m’avait presque laissé sur ma faim. Ça ne m’a pas empêché d’en encaver plusieurs bouteilles, tant la version sulfitée que l’on reconnaît avec son petit « S » en contre-étiquette, que la version nature marquée, elle, par un « N ».

Le secret dans le Morgon des Lapierre, si je peux me permettre de prétendre qu’il en existe un, c’est l’exquise beauté du fruit couplé à une structure élégante, un fond racé et, surtout, une accessibilité déconcertante. Et ce, à tout âge. Parce que oui, du Bojo, comme on dit dans le jargon, ça peut vieillir en beauté. Voyez la preuve ici.

Lapierre dans la presse Québécoise

le 16 août, 2016 Presse Pas de commentaires

Morgon 2015 M. & C. Lapierre


Soyez attentifs aux arrivages provenant du Beaujolais de l’excellent millésime 2015. Année solaire, 2015 regorge de fruit mûr enchanteur. Arômes de fruits rouges croquants (framboise, canneberge). Frais, léger mais gouteux, ce cru charmeur montre une pureté de fruit, dans un ensemble équilibré et persistant. Une union plus que parfaite avec les grillades de porc et de veau.

Source :  Les conseillers du vin


Lapierre dans Trib-Live

le 16 août, 2016 Non classé Pas de commentaires

The Wine Cellar: Beaujolais, these days, offer affordable quality


I n the 1996 song “Charmless Man,” the band Blur parodies a tedious wine snob by observing: “Educated in the expensive way, he knows his claret from his Beaujolais.”

Twenty years later, you’d be both charmless and foolish not to enjoy the quality, value and pleasure increasingly available in Beaujolais reds.

Indifferent, mass-produced Beaujolais still exist primarily from the southern sector’s flat, clay soils. Industrial-style operations relying on chemically treated, high-yielding vines and technical manipulations in the winery typically produce such wines. Their tutti-frutti sameness can be pleasant enough served chilled, but otherwise, no distinct personality comes through.

Conversely, increasing numbers of northern “Haut Beaujolais” producers stand in the vanguard of sustainable, hands-on vineyard management and traditional, natural winemaking. These growers tend to work hillside vineyards where granite and volcanic soils predominate. Wine made in the area’s 38 non-cru communes carry the “Beaujolais-Villages” designation, while wines made in the region’s 10 distinct crus carry specific place names such as Fleurie, Morgon and Moulin – à – Vent.

The late Marcel Lapierre helped show the way from his domaine in Morgon. He worked relentlessly to grow fully ripened gamay grapes with fresh acidity and natural, stylish tannins for proper balance.

“Our ideal is to make wine from 100 percent grape juice,” Lapierre liked to say.

Lapierre dans le New York Times

le 16 août, 2016 Presse Pas de commentaires

Fleurie and Morgon : Greatness if Not Gravitas

It’s no secret that the Beaujolais region is not what it was. But what it was depends on how far back you want to go.

For much of its commercial life, Beaujolais was known as the ultimate vin de soif, that is, fresh, delicious, thirst-quenching wine to be guzzled by the pitcherful. By the 1980s, those days seemed long gone.

Kermit Lynch, the American importer and writer, lamented in his 1988 book, “Adventures on the Wine Route: A Wine Buyer’s Tour of France,” that the lively low-alcohol wine he knew and treasured as Beaujolais could no longer be found. Instead, much of the wine in the region was going into a commodity called Beaujolais Nouveau, after the quaint local tradition of using a small portion of the new harvest to make an early-drinking wine for end-of-the-year festivals and celebrations.

The global rise in popularity of Beaujolais Nouveau, more akin to an alcoholic soft drink than a fresh wine, transformed the local wine economy. Then the collapse of the Nouveau fad nearly killed it.

What pointed the way forward was a handful of producers who had largely sat out the craze. Instead, these producers, some associated with Mr. Lynch, paid attention to working more naturally and making the best wines they could. The future, they believed, lay in focused expressions of the terroirs of the 10 crus of Beaujolais.

These areas in the northern part of the region had the sorts of poor soils — largely granite, occasionally schist — in which gamay, the grape of Beaujolais, produced the most eloquent wines. The 10 crus are: Brouilly, Côte de Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié and St.-Amour.

Over the last 20 years, these producers have been proved correct. They have demonstrated the greatness of these crus, even if the wines are a far cry from the style that Mr. Lynch so loved.

Continue reading the main story

In Beaujolais

le 19 mai, 2016 Presse Pas de commentaires

Then it was off to see one of the legends of modern Beaujolais. Lapierre. Camille Lapierre (above) hosted us, showed us the vineyards, and then gave us an extensive tasting. Camillie explained how they had trialled biodynamics for several years and given up because they didn’t see much of a difference. She thinks this is because they had never messed up their soils. Marcel, her father, had met Jules Chauvet just in time, during the 1970s, at a time when everyone was moving towards herbicides as a more efficient way of controlling weeds. Chauvet warned Lapierre off the new chemical solutions, as well as encouraging him to vinify without the use of sulphur dioxide.


Source : http://www.wineanorak.com/wineblog/from-the-road/in-beaujolais-chaize-lapierre-and-lapalu


More over Nouveau

le 19 octobre, 2015 Presse Pas de commentaires
Camille et Mathieu Lapierre

Camille et Mathieu Lapierre

« 2014 Raisins Gaulois, Domaine Marcel Lapierre , Vin de France.
Primary fresh raspberryish aromas, light, refreshing raspberryish fruit easy-drinking quintessence of gamay expression with and juicy fresh raspberry fruit, and lively bite.
£11.99, The Solent Cellar (and other independents)

2014 Morgon, Domaine Marcel Lapierre
Pale, fresh cherryish, lightly spicy and sweetly cherryish and raspberryish, refreshingly juicy succulence and easy tannins, very rounded, especially for a Morgon, with good lively tangy freshness on the finish.
£19, Roberson (and other independents) »

Source : anthonyrosewine.com