Beaujolais

Overview

Stretching south from Mâcon to Lyon, Beaujolais is a land of undulating hills, ancient granite, and charming stone villages with medieval churches. Though technically part of Burgundy, Beaujolais has forged its own distinct identity, centered entirely on the expressive Gamay grape.

The region is divided into three tiers: simple Beaujolais, the elevated Beaujolais-Villages, and the ten prestigious Crus - each a named village with its own unique terroir and personality. From the powerful, age-worthy wines of Morgon and Moulin-à-Vent to the ethereal florals of Fleurie and Chiroubles, the diversity within this small region is astonishing.

Beaujolais is also the birthplace of carbonic maceration, a fermentation technique that produces wines of remarkable freshness, bright red fruit, and silky tannins. While Beaujolais Nouveau made the region famous, the serious Cru wines reveal layers of complexity that rival the great reds of neighboring Burgundy.

Key Varietals

• GamayThe heart and soul of Beaujolais, yielding vibrant wines bursting with cherry, raspberry, and violet, underpinned by a signature granite minerality.
• ChardonnayPlanted in pockets of limestone soil, producing crisp, floral Beaujolais Blanc with notes of white peach, citrus, and almond.
• Pinot NoirA rare sight here, found in the northernmost communes bordering Burgundy, where limestone soils favor this elegant, earthy grape.
• AligotéOccasionally blended or bottled alone, this high-acid white adds freshness and structure to Beaujolais Blanc cuvées.