Beaujolais Lapierre Domaine Lapierre, 2023

Domaine Lapierre’s 2023 Beaujolais is a benchmark natural Gamay that captures the pure, joyful side of red Burgundy’s southern vineyards. Produced by one of the most revered names in Beaujolais, it offers bright, unadorned fruit and remarkable drinkability without sacrificing depth. Long considered a reference-point estate in the region’s natural wine movement, Lapierre’s Beaujolais is as authentic as it is delicious.

Tasting Notes
In the glass, the 2023 Beaujolais from Domaine Lapierre shows a vivid, translucent ruby color with purple hints at the rim, signaling its youthful energy. The nose is lifted and aromatic, with notes of juicy red cherries, wild strawberries and raspberries, supported by hints of violets, rose petals and a touch of crushed stones and subtle spice. On the palate, this is light to medium-bodied, silky and ultra-refreshing, with vibrant red fruit, tart cherry, red currant and cranberry flowing over a fine, almost weightless texture. Gentle tannins and a lively, mouthwatering acidity keep everything bright and precise, making it dangerously easy to drink. The finish is clean and persistent, with lingering red fruit and a subtle savory note. While this wine is made to be enjoyed young for its vivid fruit and lift—ideally within 2–4 years of the vintage—it can gain a bit more nuance and complexity over a short time in bottle.

Production
Sourced from granitic and sandy soils in Beaujolais, this wine reflects the classic Lapierre terroir: poor, well-drained vineyards that naturally limit yields and intensify flavor in the Gamay grapes. The vines are farmed organically and biodynamically, with an emphasis on living soils and biodiversity, and the grapes are harvested by hand at optimal ripeness. In the cellar, Lapierre follows the traditional Beaujolais method of whole-cluster, semi-carbonic maceration using indigenous yeasts, with minimal intervention. The wine is aged in tank and/or neutral vessels to preserve freshness, and sulfur is used sparingly, if at all, depending on the cuvée and vintage conditions, resulting in a wine that is both pure and expressive of place.

Food & Serving
This Beaujolais is a versatile food wine, perfectly suited to charcuterie boards, pâtés, terrines, roasted chicken, grilled sausages, and simple bistro fare like steak-frites or roast pork. It also pairs beautifully with lighter dishes such as roast vegetables, mushroom tart, lentil salad, and soft to semi-soft cheeses like Brie, Camembert, or young goat cheese. For optimal enjoyment, serve slightly chilled at around 12–14°C (54–57°F). Decanting is not essential but a brief splash in a carafe, or 15–20 minutes in the glass, can help the aromas open up even more.

Producer
Domaine Lapierre, based in Villié-Morgon in Beaujolais, is one of the legendary names in French wine and a pioneer of the natural wine movement. Under the guidance of the late Marcel Lapierre and now his children, Mathieu and Camille, the domaine became famous for returning to old-school viticulture and winemaking: low yields, organic farming, hand harvesting and minimal intervention in the cellar. In a region once known mainly for simple, mass-market wines, Lapierre helped re-establish Beaujolais as a serious origin for terroir-driven, age-worthy Gamay. Today, the domaine is widely respected by sommeliers and wine lovers worldwide, and its wines are considered among the finest and most authentic expressions of Beaujolais.