Don’t change a winning team, goes the old saying. At this domaine, the formula has been nearly identical since at least 1981, when we began importing Michel Chignard’s Fleurie: old vines in a great site, whole-cluster fermentation, élevage in foudres, unfiltered bottling. Michel’s son, Cédric, is now in charge, but the elements that make this a benchmark cru Beaujolais year after year remain unchanged. The 2018 edition presents a deep purplish robe with flashes of magenta, and an intensely fragrant aroma as sumptuous as the wine’s color swirling around in your glass. A sip reveals something rich and velvety, chock-full of vibrant fruits and flowers. If it ain’t broke...
Michel Chignard is a modest man, kind and courteous, but in every aspect of his winemaking one clearly sees a passionate perfectionist. In 2007 Michel turned the management of the family domaine over to his son Cédric, who is carrying on this philosophy with great pride and has already managed to prove himself in his first few vintages. The Chignard family is also blessed with vineyards in one of the best sites of the Fleurie appellation, Les Moriers which makes a light and playful wine, with deep, ripe fruit and finesse. They have also recently started making wine from another Beaujolais cru, Juliénas, which produces a beautiful, high-toned wine in keeping with the style of the domaine.
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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