Beaujolais

Beaujolais is a growing region in eastern France. While sometimes grouped together with Burgundy because of geographical proximity, the areas are distinct in terms of climate, soil composition and winemaking styles.

Currently, over 98% of the 50,000 acres planted in the region are devoted to Gamay Noir. The remaining 2% is planted to Chardonnay with tiny amounts of Aligote, Pinot Noir and Syrah under vine.

Plantings in northern Beaujolais are situated on rolling hillsides with sandy top-soils of limestone and basalt over a foundation of granite. Soils in the flatter sections to the south typically consist of nutrient rich clays.

Beaujolais Nouveau, a style of wine marked by bright fruit characteristics, is released just weeks after harvest on the 3rd Thursday of November. Beaujolais Nouveau receives its distinct aromatic and flavor profile from carbonic maceration.

This early-to-market style of wine receives a generous amount of media attention and generates a generous amount of capital each year. However, in recent years, more producers are trying to create higher quality wines through traditional fermentation techniques used elsewhere.

There are 10 Beaujolais Crus. These parcels are believed to create higher quality selections of fruit. The crus in alphabetical order are Brouilly, Chenas, Chiroubles, Cote de Brouilly, Fleurie, Julienas, Morgan, Moulin-a-Vent, Nouveau, Regnie and St-Amour.