You probably did hear of the appelation Beaujolais, as in: "Beaujolais nouveau".
Chiroubles is part of the higher-end Cru Beaujolais:
"Cru Beaujolais, the highest category of classification in Beaujolais, account for the production within ten villages/areas in the foothills of the Beaujolais mountains. Unlike Burgundy and Alsace, the phrase cru in Beaujolais refers to entire wine producing area rather than an individual vineyard.Seven of the Crus relate to actual villages while Brouilly and Côte de Brouilly refer to the vineyards areas around Mont Brouilly and Moulin-à-Vent is named for a local windmill. These wines do not usually show the word "Beaujolais" on the label, in an attempt to separate themselves from mass-produced Nouveau; in fact vineyards in the cru villages are not allowed to produce Nouveau. The maximum yields for Cru Beaujolais wine is 48 hl/ha. Their wines can be more full-bodied, darker in color, and significantly longer-lived. From north to south the Beaujolais crus are- Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly."
If you're in the New York area, Chambers Street Wine is kind of ground zero for Cru Beaujolais in the United States. Lots of selections. Check out the imports by Kermit Lynch and Louis/Dressner.
Lapierre is from the village of Morgon and usually a favorite and maybe a good place to start.