Lapalu is one of the pillar winemakers of Beaujolais, playing an important role in the Beaujolais Renaissance: to respect traditions while pushing the envelope.
Lapalu’s father and grandfather were grape-growers and, as was common back in those days, they sold their grapes to local cooperatives. Until 1995, when Jean-Claude started his domaine bottling his own wines.
Farming the same 9 family hectares in the southernmost Cru of Brouilly, Lapalu’s domaine is gifted in old vines, many of which are between an average of 50 and 100+ years old. Since the 2010 vintage, the domaine is certified organic through Ecocert and biodynamic methods have also been incorporated. Vinification varies by cuvée (carbonic vs. semi-carbonic) and his cuvées show how years of experimentation and curiosity lead to evolving tastes.
Beaujolais Villages Blanc 2018, Chardonnay
Apple, pear, tropical fruits and white flowers aromas. Well-balanced acidity and good length. Very refreshing.
Beaujolais Villages Tentation 2019, Gamay
Carbonic maceration, 10 months in old barrels. Light bodied, fresh and juicy. Red fruits, cherries, strawberries and raspberries.
Brouilly 2019, Gamay
Carbonic fermentation, aged 5-6 months in tanks. Black fruits, dark chocolate and candied orange peel. Intense and lingering finish, slightly spicy.
Eau Forte 2017, Gamay
Carbonic fermentation, aged 6 months in old barrels.Ripe red berries, exotic spices, and pungent flowers backed up by a smoky mineral element. Smooth texture, gently tannic finish.
Beaujolais Village Le Rang du Merle 2017, Gamay
Semi carbonic maceration for 3 weeks in whole bunch. Aged 9 months in barrel. Overripe dark fruit, plum compote and Asian spices. Full-bodied, rich and layered with fine tannin.
Alma Mater 2014, Gamay
Carbonic fermentation in concrete vats with whole clusters. Aged 7 months on skins in amphora. Dark cherry aromas and flavours. Structured and detailed.