Beaujolais Wine Region Guide

Geography and terroir

This beautiful region is located southwest of the Maconnais zone – an easy day trip from Lyon. It runs for approximately 34 miles from north to south, beginning at Macon and ending on the outskirts of Lyon. A great deal of wine is made here: over 18,000 hectares can produce nearly 1.5 billion bottles in plentiful years.

There are two key subregions in Beaujolais: Bas Beaujolais and Haut Beaujolais. The former extends south from the city of Villefranche-sur-Saône and is responsible for marketing a great deal of Beaujolais Nouveau to the world. Clay-limestone soils yield berries with moderate alcohol and supple tannins, ideal for making quaffable Gamay.

The Distinct Subregions of Beaujolais

Yet Haut Beaujolais gains renown for its granite terroir, consequently producing more structured and powerful wines. Situated north of Villefranche, Haut Beaujolais produces an altogether superior breed of Gamay: ripe, elegant, and age-worthy reds that do justice to Beaujolais’ unfairly maligned name. Growers covet vineyards planted on well-drained soils with a south-facing aspect – Beaujolais Villages refers to wines from 38 demarcated villages spread across the appellation.

The Prestigious Crus of Beaujolais

However, the top tier of Beaujolais emanates from the ten recognized crus from within the Haut Beaujolais area. A Cru refers to an entire wine-producing subregion, most commonly named after the local village. What you often won’t see, though, is winemakers choosing not to advertise the region’s name on labels, as they prefer consumers not to associate their superior wines with ‘Beaujolais ordinaire.’

Winemaking and regional classifications

The bulk of production falls under the AOC Beaujolais appellation, which covers wines from all 96 villages in the region. With such a large geographical area, there is naturally a variance in quality, but good examples are richly fruity, low in acidity and tannins, very quaffable, and hard to resist.

Many red wines in Beaujolais undergo carbonic or semi-carbonic maceration, which is the secret behind its juicy fruit flavors and supple texture.

Understanding Carbonic Maceration

So what is carbonic maceration? It involves undertaking two fermentations simultaneously but independently, producing a wine with low tannin levels. Whole uncrushed grape bunches are added to stainless steel tanks, and the bottom third of the grapes are crushed, allowing for a gentle fermentation spurned on by the yeasts naturally found in the skins.

As a byproduct of the fermentation, carbon dioxide then starts to fill the container. Thus, CO2 provides the catalyst for a chemical reaction in the intact berries at the top. It encourages enzymes contained in the berries to ‘come alive’ and consume the sugar within the grape, turning it into alcohol. We refer to this process as intracellular fermentation; it generates the critically derided pear drop and bubblegum flavors of Beaujolais Nouveau.

Typically, the process involves pressing the liquid with unfermented berries as part of the mix. This concoction of wine and ‘must’ undergoes rapid fermentation, fining, filtering, and bottling. It can be on the market less than three months after the harvest.

Traditional Fermentation for the Finest Crus

However, winemakers will seldom treat the best Beaujolais crus in this way. A more traditional fermentation will likely occur, capped off with a period of maturation in oak. The best reds are enhanced by the structure and flavor of new oak; however, inferior wines are merely subjugated by it. In addition, a very small volume of Chardonnay is made in Beaujolais and marketed under the appellation Beaujolais Blanc. The best wines are fruity and fresh – a reliable alternative to Macon Blanc.

Discover more about Burgundy Wine Classifications

The lowdown

Over the past 15 years, Beaujolais has been engaged in an essential battle of image and reputation, promoting itself as an innovative, exciting wine region rather than merely the source of disposable and one-dimensional Beaujolais Nouveau. This fight and commitment to quality have paid dividends: Oenophiles increasingly seek out Beaujolais crus, marveling at the unrivaled value for money.

One of the most trendy today is Saint-Amour. The subregion borders the Maconnais zone – wines from Saint-Amour tend to be light and supremely elegant. At the same time, Julienas benefits from well-positioned slopes, clay soils, and a firmament of quality-conscious winemakers.

Discovering the Diversity of Beaujolais Crus

Meanwhile, its neighbor Chenas has some higher, steep vineyards, but the wines veer toward the lighter side. Yet, for Beaujolais of real depth, structure, and power, you need to search out Moulin-à-Vent from a leading grower. Another favorite with connoisseurs and critics is the cru of Fleurie, the best examples of which are strongly perfumed and unequaled for their lush texture and density of fruit.

Even more refined are the wines of Chiroubles, produced from the finest grapes in the most elevated vineyards in the region – the very taste and smell of elegance.

The New and Noteworthy in Beaujolais

We then arrive at the village of Morgon, renowned for its dense, powerful interpretations of the Gamay grape; the best examples should be cellared for 3-5 years to enjoy them at their best. The newest addition to the Cru family is Regnie, producing some of the most exciting wines in the region.

, the large Brouilly Cru, closer to the southern end of the area, surrounds the hill of Mont Brouilly, whose slopes provide the attractively fruity Cote de Brouilly. Expect plenty of excellent value, lightish wines that are enjoyable on release and stuffed full of red berry fruit.

Elevating ‘Everyday Beaujolais’

Yet it is a mistake to regard all non-cru Beaujolais as forgettable and ‘frivolous.’ Better winemaking and vineyard management, spearheaded by a younger firmament of growers, is having a decisive impact on ‘everyday Beaujolais.’ As a result, the fruit is less confected, and the flavors are more pronounced.

These wines are delightful, fun, and playful on a warm summer evening. Should we deride young Beaujolais just because it isn’t serious or age-worthy? Of course not; the real beauty of Beaujolais today is the incredible diversity of styles, from light and supple to rosé, white, and the impressively concentrated examples from the leading villages or crus in the region.

A Beacon of Value in the Wine World

Meanwhile, prestigious Burgundy reds – and whites – from the Côte d’Or have floated off into oligarch territory, never to return. So, our advice is to look to the Gamay grape for both quality and inspiration. In a world dominated by ludicrous prices and blue-chip collectibles, we need Beaujolais more than ever.

Beaujolais gastronomy

Oenophiles, gastronomes, and foodies – welcome to paradise. Burgundy celebrates its fabulous produce worldwide, from Bresse chicken to the exquisite soft cheeses of Epoisses. In Dijon and Beaune, local restaurants have earned renown for assisting diners in selecting the right wine for each dish; young Beaujolais, served slightly chilled, serves as an excellent aperitif. But the crus deserve a memorable culinary pairing; coq au vin or bœuf bourguignon will do nicely.

Guide to the Gastronomy of Burgundy: Read more