Overview
Regional Identity
Old wine books describe Grande Bourgogne (Greater Burgundy) as consisting of five sub-regions: Chablis, Côte d'Or, Côte Chalonnaise, Mâconnais, and Beaujolais. Prior to the French Revolution, the Province of Bourgogne included Beaujolais.
Today, Beaujolais is divided between two départements:
- Saône-et-Loire (Bourgogne-Franche-Comté region)
- Rhône (Auvergne-Rhône-Alpes region)
Production Breakdown
| Category | % of Production |
|---|---|
| Beaujolais AOC | 34% |
| Beaujolais Villages AOC | 26% |
| The 10 Crus (combined) | 40% |
Key Distinctions
- UNESCO Global Geopark designation in 2018 for its complex geology
- 1,000 Gamay clones collected at Château de l'Éclair (regional experimental station)
- Birthplace of Terra Vitis sustainable certification (1998)
- Carbonic maceration championed here by Jules Chauvet in the 1950s
Loopholes Closing
Currently, most regional Bourgogne AOCs can incorporate fruit from historic Grande Bourgogne communes within Beaujolais. However:
Viticultural History
Timeline
Beaujolais was first cultivated by the Romans who planted vines from the mouth of the Rhône through the Saône River Valley. Mont Brouilly was named after Brulius, a Roman army lieutenant. Juliénas was named after Julius Caesar.
Benedictine monks tended the vineyards, keeping viticulture alive during turbulent times.
The area was ruled by the Lords of Beaujeu — the region took its name from this town.
The growing metropolis of Lyon became a steady market. Non-local products (Rhône, Bourgogne wines) were taxed heavily, boosting local Beaujolais production.
Railroad expansion allowed Beaujolais to expand wine sales to Paris.
Parisians became enamored with the Lyonnais tradition of celebrating harvest by drinking Beaujolais as it was first vinified (vin primeur), creating the Beaujolais Nouveau phenomenon.
The Union Interprofessionnelle des Vins du Beaujolais (UIVB) formally set November 15th as the release date for Beaujolais primeur.
INAO changed the release date to the third Thursday of November.
Peak popularity of Beaujolais Nouveau — it became a global phenomenon.
Jules Chauvet: Father of Natural Wine
Who Was Jules Chauvet?
A 4th-generation Beaujolais winemaker and research chemist who championed carbonic maceration as a way to boost wine aromas. He developed the INAO tasting glass to better capture aromas. He is considered the father of the natural wine movement.
- Went on pilgrimage to Grasse (perfume capital of France) every year to train his nose
- Believed wine aromas should be as easy to identify as color
- Regarded as one of the best tasters in living memory
- General Charles de Gaulle lauded his wines and drank them every day
Modern Renaissance
The gradual decline in Nouveau's popularity over the past twenty years has allowed the region to explore the potential of:
- Gamay as a serious grape
- Rosé production (up 35% from 2015-2019)
- Individual vineyard terroirs
In 2003, Beaujolais began collecting Gamay clones to build a national conservatory. In 2009, a thorough soil assessment began with 50 field assays, 1,000 soil pits, and 15,000 individual soil surveys.
Location & Climate
Boundaries
- North: Mâconnais (Bourgogne)
- South: City of Lyon
- West: Monts du Beaujolais
- East: Saône River
Climate
Primary: Semi-continental climate
Beaujolais experiences all four seasons with a wide temperature differential between summer and winter. Summers are warm and dry; winters are cold with light snow.
Three Climatic Influences
| Influence | Effect |
|---|---|
| Monts du Beaujolais | Shelter vines from cold winds; create rain shadow |
| Saône River | Regulates temperature extremes |
| Mediterranean Sea | Brings extra warmth to southern areas |
Hazards
- Spring frost
- Autumn rain
- Gray rot (Gamay is particularly susceptible — canopy management is critical)
Two Distinct Zones
| Zone | Location | Production |
|---|---|---|
| Northern Beaujolais | Villefranche-sur-Saône to Saint-Amour | All 10 Crus + Beaujolais Villages |
| Southern Beaujolais | South of Nizerand River | Majority of Beaujolais AOC |
Geology, Topography & Soils
Beaujolais' rich and complex geology — generated by forces that created both the Massif Central and the Alps — has resulted in 300 soil variations. This earned the region a UNESCO Global Geopark designation in 2018.
Northern Beaujolais (Crus Zone)
Granite
Created 300 million years ago deep underground. Pushed to the surface 33 million years ago along with the Massif Central. Heat and pressure also created schist (foliated metamorphic rock).
Arène / Gorrhe
Sandy soils composed of weathered feldspars, micas, quartz, and other minerals. Interspersed with the granite and schist.
Southern Beaujolais
Clayey Limestone
Formed at the same time and in the same fashion as the soils of the Mâconnais to the north. Old soils, but not as old as the granite and schist.
Pierres Dorées (Golden Stones)
Broken yellow limestone found in alluvial deposits from the close of the last Ice Age. Iron-oxide gives this limestone its signature gold color. Produces the bulk of Beaujolais AOC.
Topography
| Feature | Elevation |
|---|---|
| Vineyard slopes | 650–1,300 ft / 195–395 m |
| Average vineyard height | 1,000 ft / 300 m |
| Mont Saint-Rigaud (highest peak) | 3,310 ft / 1,009 m |
| Peaks range | 2,000–3,000 ft / 600–900 m |
South and east from the granite peaks are the gentler slopes producing Beaujolais and Beaujolais Villages. Further south, a rolling plain (too fertile for vines) is devoted to farmland and housing before reaching Lyon.
Grape Varieties
Red Grape
- The defining grape of Beaujolais
- Has a preference for granite soils but is very adaptable
- Inherent soft fruitiness and low tannin
- Particularly well suited to early consumption (primeur)
A supplementary grape permitted in regional and village appellations.
White Grapes
- Primary white grape of Beaujolais
- Only 2% of plantings as of 2018
- Demand for white wines is increasing
- Anticipated that Chardonnay plantings will grow (especially for Crémant de Bourgogne)
Permitted as secondary varieties in white wines.
Rosé/Gris Grape
Permitted as a secondary variety for rosé wines.
Viticulture
Vine Training
| Method | Where Permitted |
|---|---|
| Gobelet (short/spur pruning) | Mandatory for red Beaujolais Villages and all Crus (cordon and éventail now also authorized) |
| Cordon (single or double) | Now authorized as alternative for Crus |
| Éventail (fan-shaped spur) | Now authorized as alternative for Crus |
| Guyot (long pruning) | Only for red/white Beaujolais and white Beaujolais Villages |
Harvesting
- Mechanical harvesting: Permitted but not widely practiced due to hilly topography
- Completely disallowed for Beaujolais Nouveau production
- All Crus mandate hand harvesting
Terra Vitis
Sustainable Certification
Terra Vitis is a sustainable vine-growing certification initiated by a group of Beaujolais grape growers with exacting standards and a profound respect for nature. Inaugural certifications were awarded in Beaujolais in 1998. The organization now counts more than 700 members across France.
Winemaking
Semi-Carbonic Maceration
Gamay is largely fermented via semi-carbonic maceration in Beaujolais. This process involves:
- Enzymatic fermentation (intracellular, within whole berries)
- Traditional yeast-driven alcoholic fermentation
- Optional aging period
Beaujolais Nouveau is released on the third Thursday of November without any aging period.
Bourgogne-Style Vinification
A growing trend is to vinify Gamay using Bourgogne red winemaking traditions:
- Grapes are destemmed and crushed
- Yeast-driven alcoholic fermentation with maceration
- Produces wines with less primary fruit, more complexity
- Often includes perceptible oak notes
This method is occasionally used for Beaujolais Villages but more often found within the Cru AOCs. It is never used for Nouveau.
Other Wine Styles
Rosé
- Production increased 35% from 2015 to 2019
- Made via direct press or saignée
- Beaujolais Nouveau rosé developing a market in France, Japan, and Britain
White
- Made according to traditional white winemaking methods
- 100% Chardonnay
- Most is unoaked
- Demand is increasing
Sparkling
- Small amounts of Chardonnay, Gamay, and Pinot Noir used for Crémant de Bourgogne
- Sparkling sweet rosé made via méthode ancestrale is growing in popularity (not AOC sanctioned as of 2020)
Regional Appellations
The Beaujolais zone of production covers 96 villages and encompasses 11,675 ac / 4,724 ha of vineyards (2018). There are 12 AOCs in total: 2 regional appellations and 10 Cru appellations.
White: Chardonnay [P] Aligoté [S] Melon [S]
Rosé: Pinot Gris [S]
Red: Gamay [P] Pinot Noir [S]
99% of production is red. By law, red and rosé can include up to 15% secondary varieties in a field blend. In reality, wines are almost always 100% Gamay.
Red Beaujolais displays fresh overt grapiness with light pigment, light tannins, and bright acidity. White Beaujolais is made from Chardonnay and most is unoaked.
White: Chardonnay [P] Aligoté [S] Melon [S]
Rosé: Pinot Gris [S]
Red: Gamay [P] Pinot Noir [S]
38 of the 96 villages qualify for the Beaujolais Villages designation.
Red Beaujolais Villages is more densely pigmented, displays less overt grapiness, deeper berry fruit, and a distinct core of minerality. These qualities are attributed to the presence of granite in the zone of production.
White Beaujolais Villages is 100% Chardonnay, slightly richer than regional Beaujolais, and mirrors white Mâcon in style.
Nouveau Releases
Key Facts
Nouveau wines are NOT granted their own separate AOC — they are legally classified as either Beaujolais or Beaujolais Villages. All 96 villages are allowed to produce nouveau wines.
| Fact | Detail |
|---|---|
| Labeling | May be labeled nouveau or primeur |
| Distribution | 2/3 bottled as Beaujolais; 1/3 as Beaujolais Villages |
| Production (2018) | 22 million bottles (20% of total) |
| Release Date | Third Thursday of November |
| Requirements | Hand harvesting + semi-carbonic maceration |
The 10 Beaujolais Crus
The cru AOCs display Gamay's fruit within a much more structured framework. A higher percentage of old vine fruit and longer skin contact during fermentation give them aging potential.
- The 10 Crus represent about 40% of Beaujolais' production
- All Beaujolais Cru wines are RED and most are 100% Gamay
- Allow up to 15% Aligoté, Chardonnay, and Melon when incorporated as a field blend
- All Crus mandate hand harvesting
Crus Listed North to South
Saint-Amour → Juliénas → Chénas → Moulin-à-Vent → Fleurie → Chiroubles → Morgon → Régnié → (Brouilly) → Côte de Brouilly → Brouilly
Note: Côte de Brouilly is encircled by Brouilly, so Brouilly both precedes and follows it geographically.
The northernmost cru; its vineyards border the Mâconnais region of Bourgogne. The name translates as "Saint Love" — the wine is always promoted around Valentine's Day.
Produces wines of both short and long maceration times. Short maceration = light, fruity, perfumed. Long maceration = tannic, structured.
Though the wines are indeed floral (as the name suggests), the etymology is attributed to a Roman legionnaire. Considered the most feminine of all the crus — the "Queen of Beaujolais" — but it can age and develop sweet spice elements.
Has earned a reputation for being the most "Beaujolais" of all the crus — soft, light, fruity, and delicate. This is benchmark Beaujolais.
This AOC is the highest of the ten crus (820–1,475 ft / 250–450 m elevation). It is also the coolest; harvest starts here later than in all the others.
Named after Julius Caesar, whose troops were stationed throughout the region. The Romans cultivated vines here and left an enduring presence.
All vineyards lie on diverse soil types. The wines are therefore layered and complex.
The newest cru. Soils here have a higher percentage of sand, which crafts aromatic wines that are quick to mature.
Located on the slopes of Mount Brouilly. This is the only cru with vineyards on slopes facing each point of the compass.
Soils have a volcanic element (diorite) which gives the wines a unique hit of pepper.
The southernmost and largest of the Beaujolais Crus. Takes its name from Mount Brouilly (1,588 ft / 484 m), which dominates the landscape. Vineyards are located on a plateau surrounding the base of this mountain.
The mountain itself was named after Brulius, a Roman army lieutenant who oversaw this area two thousand years ago.
Experiences more Mediterranean warmth and sunshine than its northern neighbors. Volcanic diorite is found in the soils.
The smallest of the Beaujolais Crus. Named for an ancient oak forest (chêne = oak tree). The wines are concentrated and need a few years of bottle age to manifest their true potential.
Flavor profile is described by locals as "a bouquet of flowers in a velvet basket." Its wines often hint of wood even if there is no barrel regimen.
Considered the "King of Beaujolais" because it produces the most full-bodied and tannic wines of all the crus. Named after a local windmill that became a historic monument in 1930.
Many local vignerons favor Bourgogne vinification methods. The wines can last up to ten years depending on the vintage, and many will have a clear tendency to become Pinot-like. Locals have a verb for this: pinoter.
The second-largest cru (after Brouilly). The wines are distinctly characterized by ripe cherry fruit; in warm years, this cherry note is expressed as cherry jam or Kirsch.
Locals attribute this strong cherry note to the decomposed schist soils referred to as "rotted rocks" or roches pourries. The most famous lieu-dit in Beaujolais — Côte du Py — is located on such soils.
With age, the wines pick up earthy notes of forest floor (sous bois) very reminiscent of Pinot Noir. Locals refer to this unique transformation as morgonner.
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