Beaujolais Wine

What Makes Beaujolais?

This is a classic French wine region, situated in one of the most beautifully bucolic landscapes in all of France, which produces some truly stunning red wines which easily deserve their place in the history book of French wine.

Beaujolais is unique in both its style of wine, and the fact that 99% of the wine production is red, and of one single grape variety, Gamay. Pinot Noir was once part of the blend, but this was legally phased out in 2015. The 1% of white wine that is produced for Beaujolais blanc is made from Chardonnay (Aligote was also phased out in 2024). There is also some rose made.

Gamay produces exuberant, bright, juicy, fruity, low tannin, light reds, for early drinking. At their youthful best, they are bursting with joyous, glugging fruit flavours; at their top level, they produce gloriously ripe, fruit-driven, yet textured and structured reds, with entrancing style; but at their worst, they are insipid, thin, and yawn- inspiringly dull.

The light, highly acidic, early-ripening style of the Gamay gave rise to a unique style of fermentation in the region, which is now used more extensively both in France, and in other countries – Carbonic maceration. Unlike traditional fermentation methods, where the grapes are crushed, and then fermented, here the whole berries are fermented. The vat is filled with CO2 which causes intracellular fermentation to start. The grapes will then either be crushed as normal or they will wait for the skins to split under this process, releasing their juices and commencing normal fermentation. The juice is drained immediately to prevent tannin being extracted from the skin as far as possible. This style of maceration creates the lowest tannin wines with distinctive kirsch, bubblegum and blueberry notes and a bright, fresh character. It is this style that is largely responsible for the fame of the region, and is most common for Beaujolais Nouveau.

Semi-Carbonic Maceration is more frequently used across the whole region, whereby, instead of filling the vats with CO2, they allow the weight of the berries to crush the grapes on the bottom to release some juice. Yeast begins to ferment the juice, producing CO2 which fills the tank and causes the rest of the intact grapes to undergo carbonic maceration. It is thought this creates better integration of the distinct aromas created by intracellular fermentation with the natural aromas of Gamay. These are soft and fruity again, with low tannin and moderate colour depth.

As a region, Beaujolais lies just south of the Maconnais region of Burgundy, and just north of the city of Lyon, therefore effectively linking the 2 great regions of Burgundy and The Rhone. The climate is a cross between continental and Mediterranean, warmer than its Burgundy neighbours, particularly given the protection afforded by the Massif Central to the west and the Alps to the east. This warm, gentle climate is another factor in the style of wines that are made in this region.

The region naturally divides into two, both in terms of weather and soil types. The north is hillier, with granite and limestone soils, and a slightly cooler climate; it is here that all the top quality Beaujolais Crus wines are produced. The south has a warmer climate, a flatter landscape, and has richer, sandstone and clay soils, which lead to lighter, softer, less structured styles of wine – the majority of entry level Beaujolais wines, will come from the southern area.

With the exception of a tiny amount of Beaujolais Blanc, the appellation is entirely red. Wines can be classified as simple ‘Beaujolais’, ‘Beaujolais Villages’ – a more refined selection, from specified villages anyway - and the 10 ‘Beaujolais Cru’ appellations, which fly the flag for the high quality style of Beaujolais that they produce, and are beginning to re establish the region’s quality credentials. These are from 10 individual villages, and all have their own unique style.

Styles Of Wine Produced In Beaujolais

Beaujolais Cru Styles

This is where the epitome of the highly attractive Beaujolais style can really be seen, where quality really comes into its own. In the northern part of the Beaujolais region, there are 10 villages who are entitled to put their village name on the label. Quite simply these wines not only offer richness, flavour, and far more intensity, they are some of the best value reds around, with their exuberant, high quality fruitiness and approachability.

Generally, in contrast to the rest of the region, these wines will be fine for ageing up to 5 years or more, depending on the degree of freshness and youth required.

The cru villages all differ in style, and character, depending on their location and terroir, which is truly unique and showcases some real extremities in terms of style.

The Lightest

Regnie - the most recent addition to the range of Crus, as it was a Beaujolais villages until 1988 - a delightfully aromatic, red berry fruit style of wine, with a delicate edge, and vibrant flavours.

Brouilly – the most southern Cru. It produces the lightest, and potentially the most charming of all the Crus, with vibrant, raspberry and cherry flavours and perfumed styles of wine.

Chiroubles – situated at the highest altitude, Chiroubles makes the lightest, most fragrant Beaujolais Cru. Although less well known than many of the crus, this is sophisticated and elegant, with intense aromas of violets and crushed raspberries – a highly aromatic style.

Medium-Full Bodied

Fleurie – one of the best known crus, and the most exported – known for its floral, aromatic and fruity character. Wines from the south come from sandy soils producing lighter styles, whilst the north, next to Moulin-a-Vent, has heavier clay soils creating wines with lower acidity and fuller bodies.

Saint Amour – another well known cru, and the most northernly village, with ripe, fruity flavours, and intense aromas.

Côte de Brouilly – volcanic soils produce distinctively fruity, floral, and slightly spicy Gamay wines

The Fullest Crus

Julienas – rich, spicy, and heavily perfumed, this is one of the richest, most voluptuous of the crus.

Morgon – rich, intense and very aromatic, Morgon produces some hefty wines with intense flavour concentration and enough tannin to age for over a decade in bottle.

Moulin a Vent – the most powerful and long-lived Beaujolais wines with more body, colour and structure than the other crus. They are generally more like a red from Burgundy's Cote d'Or.

Chenas - the smallest of the cru appellations , and one of the best cru Beaujolais for ageing – will drink at its best at about 5 years – ripe, spicy,with structure and body.

Beaujolais AOC Styles

Whilst Beaujolais works to a general theme of fruity, juicy, low tannin wines, there is a wealth of variety, styles and intensity, depending on both producer and location. At their best Beaujolais wines are joyous, fruity and utterly delicious, bursting with friendly appeal; at their worst, they are thin, and flavourless, with no backbone. Beaujolais is defined in various categories,from the ‘Nouveau’ phenonmenon, to the classic French classification by region and sub-region.

Beaujolais Nouveau – A once again rising phenomenon now quality has improved. The wine is released after only 6 weeks, traditionally on the 3rd Thursday of November, giving you a chance to taste seriously young wine with a focus on fruit flavour and Carbonic Maceration qualities. These are made for early consumption - vibrant purple in colour, and have bold, primary aromas of bubblegum, strawberries and bananas… juicy, fruity, low tannin, fun drinking, and unlikely to last for more than 6 months at best.

Until the turn of the century, Beaujolais Nouveau had huge popularity, with races across France to deliver the first case to the UK, after the wines had been released at midnight. No shop, pub or restaurant, worthy of its name, would not have the new wine on offer that very day, with parties across the country. This side of the phenomenon has virtually died now, with only a few stalwarts still paying homage to this tradition, but in retail stores you'll still find it in celebration.

Beaujolais Blanc and Rose – these wines account for a tiny percentage of production, and often the white wine (made from the Chardonnay grape), is used in the permitted appellation of Macon Villages – fresh, lively and dry.

Beaujolais – this is the broadest appellation in the region, with all 96 villages part of this – juicy, fruity, low tannin wines, which can be disappointedly thin and washed out, or offer some pleasant, easy drinking, lively, light berry fruit. These are also produced for early drinking.

Beaujolais-Villages – a higher grade of wine, produced from 39 villages in the north of the region, where the soil has a higher proportion of granite, and the wines have an extra element of depth and structure. The wines may have the Village name attached if grapes are sourced from the village.

Grapes, Wine Styles & Food Matches

Gamay – this is the red grape, from which all red Beaujolais is made; it is a dark-skinned grape, with naturally high acidity, which produces wines, of vibrant colour ( partly due to the maceration carbonique vinification process), ripe, bold, primary fruit flavours, and a light, low tannin style.

The lightest Beaujolais wines are best served slightly chilled, with salads and charcuteries. The fuller styles and crus wines are perfectly suited to duck, game, spicy roast vegetables, and also mild Asian and Indian dishes, since the low tannin structure of the wines, will help enhance and mingle the fruitiness of the wine, with the rich spiciness of the dishes.

The Rose wines, also made predominantly from Gamay, tend to be fuller and softer than Cotes de Provence rose and are great matches for tuna, chicken, and mildly spiced dishes.

Beaujolais blanc - There is a tiny percentage of Beaujolais wine, which is white, made mainly from the Chardonnay grape – these are juicy, fruity, creamy and refreshing – generally light in style, with a lemony, baked apple character; best with light salads and fish dishes.