Beaujolais

Beaujolais is a broad regional appellation to the south of the Maconnaise of Burgundy. Gamay is the allowed red grape varietal. Typical vinification process involves small vats of less than 60 hectoliters filled with whole un-destemmed bunches of Gamay. The weight of the of the grapes crushes some bunches and the resulting juice is then pumped over through the vat which kicks starts carbonic fermentation mostly within the uncrushed grapes. This first stage of fermentation typically takes place over about five days then the free run juice is racked off and the then the grapes are pressed. Some vintners practice a more typical vinification process similar to the larger cote d’ or.

The Beaujolais is broken up into two regional appellations and ten cru appellations. The wine is produced in two major styles nouveau and a normal style. The Nouveau is typically ready for sale three weeks from harvest, and the regular style is normally released for sale in the spring. Beaujolais and Beaujolais-villages are the broadest regional appellations that stretch from just south of Macon to between Lyon and Roanne. This region produces as much red wine as the Larger Cote d’ Or. Plain Beaujolais is primarily sold as Nouveau in the winter as is a simple wine to be drunk chilled. Beaujolais-Villages is a much better wine that is considerably more concentrated and can come from any one of thirty seven different communes sometimes you see the commune name hyphenated to the end of Beaujolais instead of villages.

The ten Cru Beaujolais appellations listed from north to south are as follows: Saint Amour, Julienas, Chenas, Moulin-a-vent, Fleurie, Chrioubles, Morgon, Regine, Cote de Brouilly, and Brouilly. Brouilly is the largest cru Beaujolais and the southernmost it makes crisp, flowery, light Gamay with some acid. The Cote de Brouilly is sourced from a hill in the center of Brouilly vineyard it has more definition and power then the larger Brouilly. Reginie is the newest cru it was elevated from Beaujolais villages in 1988 before that it was long regarded as the best sector in the villages, its style is similar to Brouilly. Morgon is the second largest cru, it typically benefits from bottle aging for half a year and is at its peak in the autumn following harvest. Morgon is grown on a decomposed schist. Chrioubles is very popular in France, soft, gentle, fruity developing quickly for early drinking. Fleurie is a flowery, gentle, velvety, fruit driven wine that is medium weight develops after spring into autumn the year after harvest. Moulin-a-vent is the most structured and powerful of the ten crus and is typically not ready to drink until after a year in bottle. Chenas is quite like Moulin-a-vent but a little lighter with less power. Julienas is a good value middle of the road between Moulin-a-vent and Fleurie, its position allows it to escape the worst of the heat and rain. Saint Amour is the northernmost cru and is more like the Maconnaise Gamay full and sturdy.