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Fill out your info and we will notify you when the 2015 Fleurie “Les Moriers” Domaine Chignard is back in stock or when a new vintage becomes available.


2015 Fleurie “Les Moriers”

Domaine Chignard

2015 Fleurie “Les Moriers” Domaine Chignard - Kermit Lynch Wine Merchant
Dense and voluptuous, Chignard’s Fleurie does not disappoint in 2015. Fruit, structure, and concentration are turned up a notch this vintage, but Cédric Chignard’s traditionalist methods have once again yielded a wine that transparently expresses its terroir, right on the border of Fleurie and Moulin-à-Vent. It is pure velvet on the palate, with a spicy minerality jazzing up the elegant finish. –Anthony Lynch

Vintage: 2015
Bottle Size: 750mL
Blend: Gamay
Appellation: Fleurie
Country: France
Region: Beaujolais
Producer: Domaine Chignard
Winemaker: Michel & Cédric Chignard
Vineyard: 60 years, 8 ha
Soil: Granite
Aging: Aged in old foudres (large oak barrels) for 13 months
Alcohol: 12.5%

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About Beaujolais

After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.

The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.

Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.

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Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.

Inspiring Thirst, page 312

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Great winemakers, great terroirs, there is never any hurry. And I no longer buy into this idea of “peak” maturity. Great winemakers, great terroirs, their wines offer different pleasures at different ages.

Inspiring Thirst, page 312

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