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The Beaujolais region in France is renowned for its vibrant and delicious red wines made from the Gamay grape, crafted using the unique winemaking method of semi-carbonic maceration. Nestled between Burgundy to the north and the Rhone valley to the south, this area is administratively considered part of the Burgundy wine region. However, with the remarkably unique and individual style of the wines produced here, and a climate that is closer to that of the Rhône than to Burgundy, Beaujolais is more often than not viewed as its own entity.
Whilst most famous for its fruity and youthful Beaujolais Nouveau releases of recent years, the region also produces high-quality, complex and age-worthy Cru wines, that are sought after by wine connoisseurs around the world. There is something for every wine lover in this petite yet dynamic region, filled with picturesque rolling hills, a vast treasure trove of hidden gems to discover and a large swathe of talented winemakers determined to show the world the best their homeland has to offer.
Beaujolais is based slightly southeast of central France just below Burgundy, with the Saône River to the East, Lyon to the South, and the Monts de Beaujolais on the West. Known for its flavourful wines, the region is only 34 miles long and 7-9 miles wide, divided into two sections across the middle by the Nizerand River.
The soil and climate contribute heavily to the unique taste of the wines produced here, with granite and schist to the North and clay-based soils to the South. The climate of Beaujolais is influenced by the proximity of the Mediterranean Sea, resulting in a semi-continental climate with some temperate influences. The region is overall warmer than Burgundy, and the Gamay grape thrives here, producing red wines with structured and complex flavors in the north and lighter, fruitier wines in the south.
All the 10 Beaujolais Crus are located on the Northern side of the region, amidst rolling hills of schist and granite-based soils with some limestone, while the southern half has flatter terrain with sandstone and clay-based soils and is exclusively devoted to the production of Beaujolais Nouveau and Beaujolais AOC wines.
This is the classic growing region for the Gamay grape variety, And whilst Gamay is finding increasing success in areas ranging from Oregon and California to Australia and New Zealand, Beaujolais is where it’s most famously planted. A meager 1% of the 70 million litres of Beaujolais produced every year, is derived from Chardonnay (or Aligoté) which contributes to the production of white Beaujolais. There are also a few Beaujolais rosés available in the market.
The wines of Beaujolais are broken down into 4 separate classifications: Beaujolais Nouveau, Beaujolais AOC, Beaujolais Villages AOC, and Beaujolais Cru. Each classification has its own unique origin and style.
Beaujolais Nouveau leans the heaviest on the carbonic maceration method and little to no aging and is a fresh and fruity style with light tannins. Beaujolais AOC can be produced from anywhere in Beaujolais, but is primarily produced in the south, this is again a very fruit-forward, youthful style of red, made to be drunk when very young. Beaujolais villages are a step up and are made from Gamay grapes grown in 38 permitted villages in the northern part of Beaujolais. However, by far the most diverse, interesting, complex and age-worthy wines are produced from the Beaujolais Crus.
There are 10 Crus of Beaujolais, all in the north and producing only red wines. Each Cru has a unique character and is distinguished by its climate, soil, altitude and other environmental factors. They are all situated along the 15-mile strip of granite hills and from north to south are called: St Amour, Juliénas, Moulin-à-Vent, Chénas, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly. Despite each cru having it’s own style and texture, in general, unlike most Beaujolais wines, that are often best enjoyed within a couple of years, the Cru’s are much richer and more concentrated, with a much more robust flavour and aging potential. The best versions can be aged for up to 10 years, and the outstanding examples can be compared to top Pinot Noir.
However, just as with most regions of France, the individual grower is the most important factor in determining the quality of the wine, which is why a little bit of exploration and knowledge of the region goes a long way! One such winemaker is the remarkable Jean-Claude Lapalu. Known locally as the ‘Boss of Brouilly’, Jean’s organically crafted cuvées are amongst the most extraordinary wines in the whole region, truly displaying the fullest potential of the Gamay grape.
Beaujolais distinguishes itself due to a unique winemaking approach that perfectly complements the Gamay grape. The vast majority of Beaujolais wines are produced via semi-carbonic maceration, a method that highlights the amazingly fruity aromas of the wine.
Here, instead of crushing the harvested grapes, whole clusters of grapes are placed in a vat or tank. The pressure from the top fruit crushes the grapes at the bottom of the vat, expressing their juice. The juice then ferments when it comes in contact with the naturally occurring yeast on the grape skins and produces carbon dioxide that eliminates the oxygen from the tank.
This anaerobic environment leads to an enzymatic/biochemical fermentation inside the grape berries that makes them burst! The juice is then racked off after a short maceration period and blended together after the remaining juice is pressed from the skins. The final wine has a distinctive aroma of banana, candied fruits, pear, raspberry, and cranberry.
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