BEAUJOLAIS

OVERVIEW

The Beaujolais wine region, located just south of Burgundy in eastern France, is renowned for its vibrant, fruit-forward red wines made primarily from the Gamay grape. Characterized by rolling hills and granite-rich soils, Beaujolais benefits from a temperate climate that encourages early ripening and freshness in its wines. The region is divided into several classifications, including Beaujolais AOC, Beaujolais-Villages, and the ten esteemed crus such as Morgon, Fleurie, and Moulin-à-Vent, each offering a unique expression of terroir. Beaujolais is perhaps most famously known for Beaujolais Nouveau, a young wine released just weeks after harvest, celebrated globally on the third Thursday of November. While this festive wine garners attention, the crus of Beaujolais produce more structured, age-worthy wines that highlight the region's depth and diversity.

HISTORY

The history of the Beaujolais wine region is rich and deeply intertwined with the broader narrative of French viticulture. Viticulture in Beaujolais dates back to Roman times, when the Romans recognized the region's favorable terrain and climate for grape growing. Over the centuries, the cultivation of vines spread throughout the area, particularly under the influence of monastic orders during the Middle Ages. These religious communities played a key role in preserving viticultural knowledge and developing the early foundations of the region's wine culture.

By the 14th century, the Dukes of Burgundy, who controlled the region, began to influence the wine trade and encouraged the cultivation of Gamay, a grape that had been banned from Burgundy proper in 1395 by Duke Philippe the Bold, who favored Pinot Noir. As a result, Gamay found a natural home in the granite-rich soils of Beaujolais, where it thrived and eventually became the region’s signature varietal.

In the 17th and 18th centuries, Beaujolais wines gained popularity in the growing urban centers of France, especially Lyon, due to the region’s proximity and the development of efficient river trade routes. The local wine was valued for its freshness, lightness, and approachability—qualities that continue to define Beaujolais today.

The modern era of Beaujolais began in the 20th century, particularly with the advent of Beaujolais Nouveau, a young wine produced for immediate consumption. In the 1950s, a marketing campaign helped transform its annual release into a global phenomenon, celebrated on the third Thursday of November. While this brought international attention to the region, it also overshadowed the more serious and complex wines produced in the northern part of the region, known as the ten crus of Beaujolais. These areas—such as Morgon, Fleurie, and Moulin-à-Vent—produce wines with greater depth and aging potential.

In recent decades, Beaujolais has undergone a renaissance, with a new generation of winemakers focusing on sustainable practices, lower intervention, and terroir-driven expressions of Gamay. This shift has helped restore the region’s reputation among wine enthusiasts and has reestablished Beaujolais as a source of both charming everyday wines and complex, age-worthy reds.

Beaujolais Burgundy

REGIONS

The Beaujolais wine region is geographically situated in eastern France, just south of Burgundy and north of the Rhône Valley. Though often associated with its light, fruity wines, Beaujolais is a diverse and complex region with a range of subregions that produce varying styles of wine, largely from the Gamay grape. The region is officially divided into three main classifications: Beaujolais AOC, Beaujolais-Villages AOC, and the ten Beaujolais Crus. Each classification represents a step up in terms of quality, terroir expression, and aging potential.

Beaujolais AOC (Appellation d'Origine Contrôlée)

This is the broadest designation, covering the southern part of the region and accounting for the majority of Beaujolais production. The wines from this area are typically the lightest and most accessible in style, offering bright red fruit flavors, low tannins, and refreshing acidity. This is also the origin of the famous Beaujolais Nouveau, a wine made for quick consumption and released just weeks after harvest.

Soil: Mostly clay and sandstone.

Style: Fresh, fruity, and easy-drinking.

Key villages: Though not individually named, this area encompasses 96 communes.

Beaujolais-Villages AOC

Sitting north of the basic Beaujolais area, the Beaujolais-Villages AOC includes around 38 designated villages known for producing wines of greater character and complexity. These wines come from hillier terrain and poorer, rockier soils, which result in lower yields and more concentrated fruit.

Soil: A mix of granite, schist, and sandy soils.

Style: More structured and expressive than Beaujolais AOC, with darker fruit and subtle spice.

Labeling note: Wines may be labeled as "Beaujolais-Villages" or with the name of one of the 38 qualifying villages (e.g., “Beaujolais-Lantignié”).

The Ten Crus of Beaujolais

At the top of the Beaujolais hierarchy are the ten crus, located in the northernmost part of the region where the soils are rich in granite and schist. Each cru is its own AOC and produces wines with distinct personalities, ranging from delicate and floral to powerful and structured. Unlike Beaujolais and Beaujolais-Villages, these wines are typically labeled by the name of the cru rather than “Beaujolais.”

Here is a breakdown of the ten crus, from north to south:

St-Amour – Floral and often light-bodied, with red berries and spice; the most northerly cru.

Juliénas – Richer and more robust, with aromas of peony, spice, and red fruits.

Chénas – The rarest cru, known for its firm structure and aging potential.

Moulin-à-Vent – Considered the most “Burgundian” of the crus; structured and age-worthy, often showing dark fruit, spice, and earthy minerality.

Fleurie – Elegant, floral, and silky, with notes of violet and red fruit.

Chiroubles – The highest in elevation, producing light, delicate wines with bright acidity.

Morgon – One of the most famous crus; known for fuller-bodied wines with ripe fruit and a characteristic “kirsch” or cherry liqueur aroma. Morgon wines are said to “morgon,” or take on Pinot Noir-like qualities with age.

Régnié – The newest cru (recognized in 1988), offering wines with balance and bright berry fruit.

Brouilly – The largest cru in terms of area, producing approachable wines with red fruit and floral notes.

Côte de Brouilly – A separate appellation from Brouilly, located on volcanic slopes; produces more focused and mineral-driven wines.

Beaujolais Wine Map

STYLES

Beaujolais is a dynamic wine region that, while most famous for its light and fruity reds made from Gamay, offers a surprisingly wide range of wine styles—including red, white, and rosé. The wines vary significantly depending on the appellation level (Beaujolais AOC, Beaujolais-Villages AOC, or one of the ten crus), vineyard site, and winemaking techniques. Below is a detailed overview of the key wine styles found throughout the Beaujolais region.

Red Wines – The Signature Style of Beaujolais

Gamay-Based Reds

Red wines dominate the region, with over 95% of production focused on the Gamay Noir à Jus Blanc grape. These wines are known for their vivid aromatics, low tannins, and vibrant acidity, making them exceptionally food-friendly and versatile.

Beaujolais AOC Reds

These are the lightest and most approachable styles, usually made using carbonic or semi-carbonic maceration, which enhances fruitiness and softens tannins. Common flavor notes include red cherry, raspberry, strawberry, banana, and bubblegum (the latter two especially in Beaujolais Nouveau).

Beaujolais-Villages Reds

Slightly more structured and complex, these wines can show deeper fruit character (black cherry, plum) with floral and herbal hints. They still maintain the easy-drinking charm of Beaujolais but with added depth.

Cru Beaujolais Reds

These wines offer the most terroir-driven expressions of Gamay. Depending on the cru, the style can range from delicate and floral (Fleurie, Chiroubles) to rich and age-worthy (Morgon, Moulin-à-Vent). Winemaking here often includes traditional fermentation (not carbonic), barrel aging, and less manipulation, resulting in wines with greater depth, earthiness, minerality, and aging potential.

Beaujolais Nouveau – The Celebrated Young Red

Released on the third Thursday of November following the harvest, Beaujolais Nouveau is a unique style meant for immediate consumption. It undergoes carbonic maceration, which gives the wine its hallmark bright fruitiness and low tannin profile. Expect aromas of candied red fruit, banana, bubblegum, and kirsch. It is more about freshness and celebration than complexity or ageability.

White Wines – A Hidden Gem of Beaujolais

Though overshadowed by the reds, white Beaujolais—made primarily from Chardonnay—is an important and growing category, especially in Beaujolais Blanc AOC and Beaujolais-Villages Blanc.

Chardonnay-Based Whites

These wines tend to be fresh and minerally, with flavors of green apple, pear, citrus, and sometimes a light floral note. Depending on the producer, styles can range from unoaked and crisp to richer, barrel-fermented versions reminiscent of white Burgundy. Granite and limestone soils contribute to a crisp backbone and good aging potential in quality examples.

Rosé Wines – Light and Lively

Beaujolais Rosé is also produced, primarily from Gamay, and is made using the direct press or saignée method. These wines are typically dry, light-bodied, and refreshing, with notes of strawberry, watermelon, and citrus. They're perfect for warm-weather sipping and often overlooked in favor of the reds, but well worth exploring.

Natural and Low-Intervention Wines – A Modern Evolution

In recent decades, Beaujolais has become a hub for natural winemaking, especially among producers in the crus. Pioneers like Marcel Lapierre, Jean Foillard, and Yvon Métras embraced organic farming, native yeasts, and minimal sulfur use to craft expressive, pure wines that emphasize terroir. These wines often fall under the "Vin de France" category or are labeled within the cru system but with a minimalist philosophy.

VARIETAL

It's important to emphasize that while Beaujolais is almost synonymous with the Gamay grape, the region cultivates a small but significant diversity of varietals—each contributing to a lesser-known but vibrant aspect of the region's wine identity. Here's a detailed overview of the grape varietals found in the Beaujolais wine region:

Gamay Noir à Jus Blanc – The Flagship Grape

Percentage of Plantings: Over 95% of the region’s vineyard area

Wine Types: Red, Rosé

Profile: Gamay is the lifeblood of Beaujolais. This early-ripening grape thrives in the region's granite-rich soils, especially in the northern crus, producing wines that are light to medium-bodied, high in acidity, and low in tannins. The wines show vibrant red fruit (cherry, raspberry, strawberry), floral notes (violet, peony), and can develop earthy or mineral complexity with age—especially in cru wines.

Styles:

Beaujolais AOC & Nouveau: Light, fruity, often made with carbonic maceration

Beaujolais-Villages: More concentration and depth

Cru Beaujolais: Structured, expressive, sometimes age-worthy, often made with traditional fermentation methods

Chardonnay – The Quiet White Star

Percentage of Plantings: Small but growing (approximately 2–3%)

Wine Types: White

Appellations: Beaujolais Blanc, Beaujolais-Villages Blanc

Profile: Chardonnay is the primary white varietal in Beaujolais, producing wines that are typically fresh, aromatic, and minerally, with flavors of apple, pear, citrus, and white flowers. The granite and limestone soils contribute to the crisp acidity and refined character. Styles vary from unoaked and vibrant to more structured, barrel-aged versions.

Notable Point: Beaujolais Blanc should not be confused with white Burgundy, although the two can be stylistically similar, especially from the northern part of Beaujolais near Mâconnais.

Aligoté – A Minor White Grape

Percentage of Plantings: Very limited

Wine Types: White

Profile: Aligoté is a traditional Burgundy white variety that exists in small quantities in Beaujolais. It produces high-acid, lean white wines, often with notes of citrus, green apple, and herbs. Typically used in blends or consumed locally.

Melon de Bourgogne – Rare and Historical

Percentage of Plantings: Extremely limited

Wine Types: White

Profile: Best known as the grape behind Muscadet in the Loire Valley, Melon de Bourgogne has historical roots in Burgundy and is occasionally found in Beaujolais. It produces light-bodied, crisp white wines, but its presence in Beaujolais is more of a historical footnote than a commercial force.

Pinot Noir – An Uncommon Guest

Percentage of Plantings: Very minor

Wine Types: Red

Profile: Though not typical of Beaujolais, Pinot Noir can be found very sparingly in experimental or mixed vineyards, especially in the southern reaches bordering the Mâconnais. Its presence is often vestigial, and it plays no major role in commercial wine production in the region.

Other Rare Varieties

Gamay de Bouze & Gamay de Chaudenay – Teinturier (red-fleshed) clones of Gamay, sometimes used in blending for deeper color, but rarely seen today.

Rosé Production: Made almost exclusively from Gamay, using direct press or saignée methods.

TERROIR

Soil

The soils of Beaujolais are highly diverse and serve as one of the key factors distinguishing the region’s appellations, especially between the crus in the north and the broader AOC zones in the south.

Northern Beaujolais (Cru Areas)

Soil Type: Primarily granite and schist, particularly pink granite (granit rose)

Impact on Wine: These rocky, well-drained soils are ideal for Gamay, which prefers poorer soils that force the vine to struggle and concentrate its fruit. This results in more structured, mineral-driven wines with aging potential, especially from crus like Morgon, Fleurie, and Moulin-à-Vent.

Central and Southern Beaujolais (Beaujolais & Villages AOC)

Soil Type: Dominated by clay, limestone, and sandy alluvial soils

Impact on Wine: These more fertile soils produce higher yields, leading to lighter, fruitier wines often bottled under the basic Beaujolais AOC or Beaujolais-Villages labels.

Notable Soil Influences by Cru:

Moulin-à-Vent: Manganese-rich granite—produces deeply colored, age-worthy wines

Brouilly: Volcanic blue rock (diorite), lending mineral tension

Chiroubles: High-elevation granite soils—results in light, floral wines

Climate

Beaujolais lies at the crossroads of several climatic influences, giving it a unique hybrid climate that combines continental and semi-Mediterranean characteristics.

General Characteristics:

Warm summers and cold winters

Moderate rainfall, averaging 750–950 mm annually

Ample sunshine, which helps ripen Gamay fully

Cool winds from the north (the “bise”) help retain acidity and freshness

Regional Climate Variations:

North (Cru Beaujolais): Slightly cooler and more temperate, especially in higher altitude vineyards—helps develop finesse and aromatic complexity.

South: Warmer and more Mediterranean-influenced, promoting earlier ripening and producing fruitier, less structured wines.

Vintage Variation:

Due to the region’s continental tendencies, Beaujolais is subject to vintage variation, particularly due to spring frosts, summer hail, and rainfall timing—all of which can significantly affect grape quality and yields.

Topography

Beaujolais features a diverse landscape dominated by rolling hills, with the most prized vineyards located on east- and southeast-facing slopes that maximize sun exposure and drainage.

Key Elevations:

Cru Vineyards: Generally located between 200–500 meters (650–1,650 ft) above sea level

Chiroubles: The highest elevation cru, known for its light, ethereal style

Southern Beaujolais: Lower elevations and flatter terrain, suitable for mechanization and higher-yield farming

Slope Orientation:

East and southeast-facing slopes are ideal for ripening grapes evenly and protecting them from harsh weather.

Steeper vineyards in the north require more manual labor, often contributing to lower yields and higher quality.