While many critics attribute Michel’s success to the soil, Kermit would argue that his traditionalist stance on vineyard management and winemaking is essential to craft such great wines. As ardent defenders of traditional Beaujolais methods, the Chignards take a minimalist approach in both the vineyards and the cellar. The finished wines couldn’t be more reflective of Les Moriers’ splendid location: light and playful, with deep, ripe fruit and finesse. La Revue du Vin claims that the aromas from their wines evoke memories of the great Chambolle-Musignys from Burgundy, to the North…but who’s to say, maybe they got it reversed.
|Wine||Blend||Vine Age||Soil Type||Vineyard Area*|
|Gamay||> 60 yrs||Granite||8 ha|
VITICULTURE / VINIFICATION
• Vineyards are planted at a density of 10,000 vines per hectare
• All grapes are harvested by hand
• Vinification is natural, in keeping with the local tradition, including whole cluster fermentation, and vatting for 6 to 8 days before pressing
• Fermentation takes place in stainless steel and cement cuves
• Wine is aged in old foudres (large oak barrels) for 13 months
• Blending occurs in the spring, and then the wine settles for 3-4 months before bottling.
• Wine is only degassed from CO2 at the time of bottling and no sulfur is added
• Wine is bottled unfined and unfiltered
• The name Les Moriers comes from the word "mûrier" or mulberry tree. This area used to be planted with mulberry trees, the preferred food of silkworms. The land was once used to produce silk fabric.
GENERAL INFORMATIONCountry: France
Producer: Michel & Cédric Chignard
Annual Production: 3,000 cases
Farming: Lutte Raisonnée
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