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2024 Fleurie “Les Moriers”
Domaine Chignard
A name derived from the mulberry trees that used to grow on this slope, “Les Moriers” hints back to the time when Gamay vines were stripped and replaced with trees to breed silkworms for the silk industry of Lyon. The silk industry faded, the vines returned to their rightful place, and the parcel has regained its standing as the finest in Fleurie. The late great Beaujolais negociant of yore, André Trenel (whom Kermit imported back in the ’80s), once described Les Moriers as having the classic Fleurie dominance of violet aromas, with an extra touch of distinction. Chignard’s Les Moriers, coming from their old vines in the heart of this parcel, has distinction a-plenty, with a great mouthful of Gamay fruit to boot.
—Chris Santini
| Wine Type: | red |
| Vintage: | 2024 |
| 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 The Producer
Domaine Chignard
About The Region
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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Kermit once said...
Kermit once said...
Let the brett nerds retire into protective bubbles, and whenever they thirst for wine it can be passed in to them through a sterile filter. Those of us on the outside can continue to enjoy complex, natural, living wines.
Inspiring Thirst, page 236