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Jean-Claude Lapalu is revered for his commitment to naturally-farmed, naturally-produced Beaujolais in the southernmost Cru of Brouilly.
9 hectares scattered from Mont Brouilly to Lapalu's home village of Saint-Etienne-la-Varenne, the "gateway to the Crus”, which is more influenced by the Mediterranean warmth than its northern neighbors.
Lapalu's patchwork of cuvées are a result of a curious mind, years of experimentation, and perpetually evolving tastes. Today he is more interested in elegance than extraction, and his collection of wines are lively, supple, sinuous and utterly delicious.
VINEYARD: Sourced from 50+ year old vines in the Cru of Brouilly
SOIL: Granitic soils
VITICULTURE: Ecocertified (organic), in biodynamic conversion
VINIFICATION: Grapes are chilled for 1 day, then into tank for carbonic maceration/fermentation for 12-14 days with indigenous yeasts.
AGING: Aged 5-6 months in tank, no fining, and no filtration (except the last 10% of the tank). 10-15 mg SO2 at bottling
PRODUCTION: 1,000 cases annually
ORGANIC. BIODYNAMIC. LOW SULFITE. MINIMAL INTERVENTION.
WINE ADVOCATE 93
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