Beaujolais

Beaujolais is a wine region in eastern France, planted almost entirely with the Gamay grape and best known for producing light, fruity styles of red wine. Covering around 22,000 hectares between Mâcon and Lyon, Beaujolais stretches roughly 34 miles from north to south. Annual production is about 70 million litres of Beaujolais wine—more than double the total output of the rest of Burgundy. Just over half of this is released as Beaujolais Nouveau on the third Thursday of November following the harvest. While Beaujolais Nouveau dominates volumes, the region’s finest expressions come from the 10 named crus in the north. These crus—St Amour, Juliénas, Moulin-à-Vent, Chénas, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly—sit on a 15-mile strip of granite hills and represent the spiritual heart of Beaujolais wine. Styles range from light and floral to rich and velvety, with the best examples capable of ageing for up to 10 years, sometimes resembling mature Pinot Noir. At its simplest, Beaujolais is fresh, fruity, and highly drinkable, particularly when lightly chilled. Typical flavours include soft red fruit with pear-drop, banana, and bubble-gum notes, largely shaped by semi-carbonic maceration, which enhances aromatics while keeping tannins low. A small amount of white Beaujolais is made from Chardonnay or Aligoté, alongside a handful of rosés. Among the crus, many producers now favour more traditional Burgundian winemaking, including longer fermentations and occasional oak ageing. There are five classifications of Beaujolais wine: Beaujolais Nouveau, Beaujolais, Beaujolais Supérieur, Beaujolais Villages, and the 10 crus. As in the rest of Burgundy, the producer’s name on the label is often the best guide to quality.