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Fill out your info and we will notify you when the 2016 Fleurie “Les Moriers” Domaine Chignard is back in stock or when a new vintage becomes available.


2016 Fleurie “Les Moriers”

Domaine Chignard

2016 Fleurie “Les Moriers” Domaine Chignard - Kermit Lynch Wine Merchant

In the heart of the Beaujolais, Cédric Chignard is carrying on a tradition of crafting delicious, authentic Fleurie from his family’s holdings. The very traditional vinification consists of a carbonic maceration followed by aging in enormous old foudres—nothing fancy, but a time-tested way of working that is best adapted to the local terroir and grape variety. The combination of bright, juicy fruit and deeper earthy tones makes this Fleurie utterly drinkable today and versatile at table with many styles of cuisine.

Les Moriers is a sloping granite clos (walled-in parcel) that borders the neighboring cru of Moulin-à-Vent. Correspondingly, the wine marries the delicacy, floral tones, and textural seductiveness of Fleurie with Moulin-à- Vent’s power and structure. Proof that the Clos des Moriers is a blessed site: in recent vintages, it has repeatedly been miraculously spared by hailstorms that devastated surrounding vineyards.


Anthony Lynch

Vintage: 2016
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
Farming: Lutte Raisonnée
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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