Beaujolais

Beaujolais is a distinct wine region in France, located just south of Burgundy and renowned for its wines made from the Gamay grape. Historically, the area was known for producing light, everyday table wines, but the adoption of techniques such as carbonic maceration in the 19th century allowed winemakers to highlight the grape’s unique characteristics. These developments laid the groundwork for the modern Beaujolais style, which emphasises vibrant fruit flavours and a refreshing acidity.

The region is subdivided into several notable crus, each reflecting its own unique terroir and winemaking traditions. Sub-regions such as Brouilly, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié, and Saint-Amour have come to be recognised for producing wines with greater complexity and aging potential compared to the more ubiquitous Beaujolais Nouveau. Producers like Jean Foillard in Morgon have garnered attention for their work in crafting structured, terroir-driven wines, while figures such as Georges Duboeuf played a significant role in popularizing the Beaujolais Nouveau style internationally.

Today, Beaujolais is appreciated for its range of expressions—from the youthful, fruit-forward Beaujolais Nouveau to the more robust and nuanced wines of the crus. Modern winemakers continue to balance traditional methods with contemporary innovations, ensuring that the region's historical legacy is honoured while meeting evolving quality standards. This ongoing evolution highlights Beaujolais’s continued contribution to the diversity and richness of French wine.