Fleurie

Karim Vionnet was raised in Morgon after being adopted as a baby, and came to wine after stints as a French paratrooper and a baker. He worked for Jean Foillard and trained under Guy Breton, and now farms organically, with bush vines pruned by hand. Most of his wines are fermented by full carbonic maceration and see no oak. Fleurie and Chiroubles are the exceptions, and both get time in barrel. The result is a Fleurie with juicy red fruit, soft tannins and more density than most.