Little did he know that when Marcel Lapierre took over the family domaine from his father in 1973, he was on the road to becoming a legend. Joined by local vignerons Guy Breton, Jean-Paul Thévenet, and Jean Foillard, Marcel spearheaded a group that took up the torch of a movement that called for a return to the old practices of viticulture and vinification: starting with old vines, never using synthetic herbicides or pesticides, harvesting late, rigorously sorting to remove all but the healthiest grapes, adding minimal doses of sulfur dioxide or none at all, and disdaining chaptalization.

His son Mathieu and daughter Camille confidently continue the great work that their father pioneered, now introducing biodynamic vineyard practices and ensuring that Marcel's legacy lives on.

The methods at Lapierre are just as revolutionary as they are traditional; the detail and precision with which they work is striking and entirely different from the mass-produced majority of Beaujolais on the market today. Decomposed granite comprises most of their eleven hectares, and the vines are an average of 45 years of age. Grapes are picked at the last possible moment to obtain the ripest fruit, which is a trademark of the estate style. The Lapierres age their wines on fine lees for at least nine months in oak foudres and fûts ranging from three to thirteen years old. These wines are the essence of Morgon: bright, fleshy fruit with a palatable joie de vivre that was undoubtedly inherited from their creator.