The region of Beaujolais lies just south of Burgundy in eastern France. It's a region known for its granite soils in the north and sedimentary soils in the south, both hosting the Gamay grape, a grape with low tannins, light body, and red fruit aromas. An interesting technique is used in making Beaujolais wine and that is carbonic maceration. Rather than or sometimes along with the normal yeast fermentation, the grapes undergo an enzymatic fermentation inside each individual grape under reductive (without oxygen) conditions. The result is a less tannic, fruity wine with tropical aromas.
The wines of the south are lighter and should be drunk early. Their fruity lightness is due to both the sediment soil as well as the warmer temperatures. In the north you will find Beaujolais-villages wines which offer a bit more structure due to the granite soils. The Cru Beaujolais of the north offer even greater complexity. The Beaujolais-Villages identify themselves with exactly that phrase. The Cru Beaujolais use one of 10 village names on the label. The 10 cru villages in order from north to south are St. Amour, Julénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Côte Brouilly, and Brouilly. Any one of previous 10 names on the label connotes a well-structured, richly flavored Beaujolais.
Jean-Claude DeBeaune makes a Chateau de la Perriere in the cru village of Brouilly. Breathing in this wine is like smelling a bouquet of red and purple flowers that are so fresh they still have some dirt on their stems. The flavors are cranberry and earth. This is a soft, light and lovely wine. Drinking it is like enjoying a spring bouquet. Total wine has this cru Beaujolais available for $17.99.