Karim Vionnet set out to make wine that is natural and without pretension, and the joyful, drinkable Gamay he turns out from Villié-Morgon proves he succeeded.
Backstory
Born in Lyon, Vionnet was placed with a family in Villié-Morgon as a small child and grew up in the heart of Beaujolais, working in the vines from a young age. He served a long apprenticeship under natural wine pioneer Guy Breton, absorbing the lessons of the Jules Chauvet school, before launching his own production in 2006.
The Region
Vionnet works in northern Beaujolais around Villié-Morgon, with parcels in communes including Quincié and Lantignié, on the granite and schist soils that give the region's Gamay its perfume and lift.
Vineyards & Farming
He farms roughly 3.7 hectares with respect for each site, working without chemical treatments and without tilling the soil. Among his vines is a parcel that once belonged to the legendary Jules Chauvet.
Winemaking
In the cellar Vionnet keeps to traditional Beaujolais methods, with carbonic maceration and no added yeast, sugar, or SO2, and no filtration. The wines are pure expressions of Gamay and place.
The Wines
His cuvees include Beaujolais-Villages bottlings, a Beaujolais Nouveau, Chiroubles, and Moulin-à-Vent, alongside his signature Du Beur dans les Pinards, drawn from the old Chauvet parcel.
