Le Beaujolais est arrivé 

Beaujolais lies in eastern France, between the southern part of Burgundy and the northern Rhône Valley. It benefits from a semi-continental climate, characterised by warm summers and cold winters. Rainfall is moderate, concentrated in spring and autumn. The region is sheltered by the Monts du Beaujolais to the west, offering protection from extreme weather conditions. However, in the southern part of the region, where lower-quality Beaujolais AOC wines are produced, warmer temperatures and flatter terrain prevail.

Soils: The soils of Beaujolais vary greatly, influencing the quality and style of the wines:

  • Northern Beaujolais (Cru Beaujolais): Dominated by granite and schist soils, which are crucial for producing high-quality wines. Granite soils allow for good drainage and impart minerality, which suits the Gamay grape.
  • Southern Beaujolais (Beaujolais and Beaujolais-Villages AOC): Here, the soils are more clay-based with some limestone, producing simpler, fruitier wines, often suited to early drinking.

Grape Variety:

  • Gamay is the primary grape grown in Beaujolais, known for producing light to medium-bodied wines with vibrant red fruit flavors (cherry, raspberry), floral notes, and sometimes hints of spice or earthiness. Wines are often characterized by low tannins and refreshing acidity.

 

Beaujolais Crus

There are ten Crus in Beaujolais, all located in the northern part of the region, each offering distinct expressions of Gamay due to differences in soil, aspect, and microclimate. These Crus are known for producing more structured and complex wines than basic Beaujolais or Beaujolais-Villages.

  1. Moulin-à-Vent: Known for producing some of the most powerful and long-lived wines of the region. The granite and manganese soils impart structure and minerality. Wines often have deep concentration, with dark fruit, floral, and earthy tones, capable of aging for 10 years or more.

  2. Morgon: A full-bodied Cru with earthy, structured wines that develop with age. The soils are rich in schist, volcanic rock, and iron oxide, which contribute to a darker, more brooding style of wine. Morgon wines tend to have flavors of ripe cherry, plum, and earthy minerality, sometimes compared to Burgundy Pinot Noir as they age.

  3. Fleurie: Often described as one of the most elegant and floral of the Crus, Fleurie wines are light to medium-bodied with fine tannins. The granite soils of the area enhance the aromatic character, offering floral, red fruit (raspberry, cherry), and soft spice notes.

  4. Chiroubles: The highest-altitude Cru, Chiroubles is known for producing lighter, fresher wines with higher acidity and bright red fruit flavors. The granite soils provide elegance and finesse.

  5. Juliénas: Offers a robust, fuller style with a mix of fruit and earthy flavors. The wines are often more structured, with notes of spice, dark berries, and hints of violets. The soils here vary, including volcanic and granite.

  6. Brouilly: The largest Cru, Brouilly tends to produce lighter, more approachable wines with soft tannins and fresh acidity. Wines typically feature flavors of red fruits (strawberry, raspberry) and floral aromas. The soils include a mixture of granite and clay-limestone.

  7. Côte de Brouilly: Situated on the slopes of Mont Brouilly, this Cru offers more concentrated and structured wines than Brouilly. The blue volcanic rock soil adds complexity, and the wines often have intense red and black fruit flavors with minerality and spice.

  8. Saint-Amour: One of the smallest and northernmost Crus, known for both light, fruity wines meant for early consumption and more structured, age-worthy examples. Flavors often include red berries, spice, and sometimes floral notes.

  9. Chénas: A rare and lesser-known Cru, producing wines with more structure and depth. Chénas wines can be quite tannic in youth, developing complex flavors of dark fruit, spice, and flowers as they age.

  10. Régnié: A more recent Cru designation (1988), Régnié produces wines with fresh red fruit flavors and lively acidity. It sits between Brouilly and Morgon, with granite soils that lend the wines a bright, fruity character, often with floral undertones.

Producers:

Traditional Producers:

  1. Jean Foillard (Morgon): A respected natural wine producer who sticks to traditional, low-intervention methods. His wines are often deep, structured, and age-worthy.
  2. Domaine Jules Desjourneys (Fleurie & Moulin-à-Vent): Known for crafting elegant, refined wines using traditional vinification methods, resulting in structured wines with finesse.
  3. Domaine Diochon (Moulin-à-Vent): Known for producing classic Moulin-à-Vent with a focus on structure, ageability, and balance. The wines are robust and traditional in style.

Modern or Younger Winemakers:

  1. Yann Bertrand (Fleurie): A rising star in Beaujolais, producing modern-style wines with a focus on biodynamic practices, minimal sulfur use, and fresh, vibrant fruit flavors.
  2. Anne-Sophie Dubois (Fleurie): Known for crafting delicate and elegant wines with a lighter touch, her style emphasizes finesse and floral aromas with minimal intervention.
  3. Domaine Chapel (Juliénas & Chiroubles): A young, dynamic estate focusing on organic farming and minimal-intervention winemaking. Their wines express purity, freshness, and energy, reflecting a modern approach.

These producers offer a mix of the traditional Beaujolais style alongside the more modern, fruit-forward, and natural approaches gaining popularity today.