Beaujolais is a wine region at the southern end of Burgundy, France. This is a sunny region influenced by both the Atlantic and the Mediterranean. Even though its apart of Burgundy, the wines that come from this part of the region are completely different in grape variety’s grown, and styles of wine produced. The northern part of Burgundy with its limestone, chalky, calcareous soil, produces some of the worlds highly sought after wines. Famed named plots of land like Pommard and Montagny (mon-ta-nee), are Pinot Noir and Chardonnay dominated. The southern Beaujolais region, with its granite based soil, produces just the opposite. Wines from here are made to be consumed young, with the red variety, Gamay, being the predominate grape used. Gamay is considered the “noble” variety in this part of Burgundy, producing wines that are vibrant, aromatic, fruity, fun and a great value for wine lovers. The name Beaujolais is both the name of the wine region and the wine. This naturally low in tannin, fruity wine is served chilled as a carafe wine in French restaurants and bistros. Fermentation and vinification tradition plays an important role in the way this part of the region produces such lively wines. Hand harvested, whole bunches of grapes are emptied into fermentation vessels, the bottom bunches of grapes are crushed by the top layer of grapes causing fermentation to begin. This in turn engulfs the tank with carbon dioxide gas causing the
top layer to start an intracellular, or internal fermentation, air-goes the term “carbonic maceration”.
This “whole bunch” process produces young fashioned wines that tastes and smells of black
cherry and black raspberry, with a hint of peppery spice. Grapes fermented in this way keep their
freshness and fruitiness and need be drunk early, usually within 2 years of bottling. The famous
Beaujolais Nouveau wine, released during the third week of every November, is made this way.
Just in time for Thanksgiving. It’s very rare to see estate bottled Beaujolais. Most Beaujolais is blended, bottled and sold by negociants, or wine merchants, who get their wines or “grape must” from the thousands of growers and cooperatives in the region. The advantage for them, and for us is being able
to blend the best lots of wine to come up with their own final unique version, for their label.
There are different categories of Beaujolais: Beaujolais, Beaujolais Superieur, Beaujolais-Villages
and Beaujolais Cru. Although Beaujolais is considered a young early drinking wine, there are
some appellations or plots of land that produce wines that have more depth by providing violets
and roses on the nose, and in some cases more complexity. These wines are sought after by
wine enthusiast and connoisseurs alike. There are ten, little known, hillside villages or Crus, each grow grapes that produce wines that show their own individuaity and style:
- St.- Armour – the most northerly of the ten, produce beautiful deep cherry colored wineswith a soft cherry bouquet, light tannin and cherry flavor
- Julienas – situated in the hills just above St.- Armour, produce beautiful deep cherrycolored wines with a soft cherry bouquet, smooth tannin, with berry and spice flavor.
- Chenas – the smallest of the ten Crus, produced a rich and meaningful rose scented wine
- Moulin-A-Vent – produces an intense wine with deep cherry color, intense cherry andviolet aroma, tannic structure and spicy cherry fruit.
- Fleurie – this is the most expensive of all the Beaujolais Crus, producing wines with afloral fruity bouquet, and layers of dark cherry and raspberry flavor providing elegantdepth and complexity with each sip.
- Chiroubles – produces delicate low in tannin wines with layers of cherry flavor
- Morgon – the most powerful of all the Crus, with layers of deep cherry flavor, spice andearth
- Regnie – one of the newest Crus, 1988, produces wines that have deep cherry andraspberry flavor, with low tannin.
- Brouilly – produce aromatic wines with flavors of deep cherries and raspberries.
- Cote De Brouilly – produce wines that are intense, powerful, and earthy.
Not all of these Crus are imported to the United States. St.-Armour, Fleurie, Chiroubles and
Brouilly are widely imported and are available at most fine wine shops. Some of the best known
negociants or producers of Beaujolais wine are; George Duboeuf, Barton& Guestier, and Louis
Jadot
The Beaujolais region of France produces the best expression of the Gamay grape, a gem for all
to experience, taste and enjoy this summer.
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