The Beaujolais and its 10 Crus, land of Gamay
The Beaujolais is often reduced to a production of simple, fruity, and light wines made from the Gamay grape variety. Moreover, Beaujolais Nouveau is...
Discover our selection of Beaujolais wines, an iconic region of Gamay and its many expressions. From AOC Beaujolais to Beaujolais-Villages, and including the 10 crus such as Morgon, Fleurie, Brouilly, Juliénas, or Moulin-à-Vent, the vineyard offers red wines ranging from vibrant fruit to more structured cuvées with aging potential. A few white wines made from Chardonnay also add to this diversity.
Located between Mâcon and Lyon, the Beaujolais vineyard stretches across a succession of hills and slopes between the Beaujolais mountains and the Saône valley. It brings together 12 appellations : Beaujolais, Beaujolais-Villages, and 10 village crus.
The region is often associated with Beaujolais Nouveau, but its identity is much broader. Gamay can indeed produce both supple, fresh, and immediately accessible wines as well as deep and structured wines that can age for several years in the cellar.
The style depends greatly on the appellation, the vintage, the origin of the grapes, the nature of the soils, the exposure of the vines, and the winemaking choices of the estate.
Gamay noir à jus blanc is the emblematic grape of the vineyard. It produces wines that can evoke cherry, raspberry, strawberry, black fruits, flowers, or even some peppery notes depending on the terroir and ripeness.
Its great strength lies in its versatility. Some cuvées focus on fruit, freshness, and suppleness, while others, especially among the crus, offer more body, tannins, and aging potential.
Chardonnay plays a much smaller role but allows for the production of Beaujolais Blanc and Beaujolais-Villages Blanc. It can produce fresh and balanced wines, with notes of white fruits, citrus, and flowers.
The Beaujolais AOC covers a large part of the vineyard. The Gamay-based reds are generally appreciated for their fruit and approachability, but styles can vary depending on the area and the producer.
The Beaujolais-Villages appellation concerns a selection of communes located mainly in the northern part of the vineyard. The slopes here are often more pronounced and the wines can offer greater structure while retaining the freshness characteristic of Gamay.
The 10 crus of Beaujolais each have their own appellation: Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly. They allow you to explore very different expressions depending on the soils, specific plots, and the work of the winemakers.
-Saint-Amour can offer both delicate, floral and fruity profiles as well as more structured cuvées.
-Juliénas often shows more character, with fruit, spicy notes, and a structure that sometimes allows for beautiful aging.
-Chénas produces wines that can combine small black fruits, flowers, spices, and fine tannins. It is the smallest of the Beaujolais crus in terms of area.
-Moulin-à-Vent is one of the most structured appellations in the region. The best wines can develop greater complexity after several years of aging.
-Fleurie is particularly sought after for its finesse, floral aromas, and often delicate mouthfeel.
-Chiroubles generally produces fresh, fragrant, and approachable wines, especially enjoyable in their youth.
-Morgon stands out for its often more full-bodied and deep wines. Some cuvées have real aging potential.
-Régnié can combine suppleness, fruit, and freshness, with profiles that are generally approachable at a young age.
-Brouilly, the largest of the crus, often offers supple, fruity, and easy-drinking wines.
-Côte de Brouilly, located on the slopes of Mont Brouilly, generally shows more depth and structure than its neighbor Brouilly.
The vineyard features a great diversity of soils. Granite, sand, clay, limestone, schist, and more complex formations follow one another depending on the area and directly contribute to the variety of wines produced.
In the northern part, many crus are based on granite soils that are particularly well-suited to Gamay.Further south, the soils can become more clayey or calcareous.
Altitude, slope, exposure of the hillsides, and soil depth also play a key role in the ripeness of the grapes and the final balance of the blends.
This diversity is precisely what explains why a Gamay from Fleurie, Morgon, Moulin-à-Vent, or Côte de Brouilly can display very different aromatic profiles, structures, and aging potential.
The climate in Beaujolais varies significantly from year to year and directly influences the ripeness of the Gamay. Temperatures, sunshine, rainfall, and conditions at harvest time all affect the concentration, freshness, and balance of the grapes.
A warm vintage can produce riper wines, with more body and aromas of dark fruits, while a cooler year may result in more vibrant, floral, and delicate profiles. However, the altitude and exposure of the slopes help preserve many nuances within the same vintage.
Vineyard yield also plays an important role. Controlled yields can encourage greater concentration, while higher production will generally result in lighter, more approachable cuvées.
This is why two bottles from the same appellation can display very different styles depending on the year, the plot, and the choices made by the estate.
The harvest date plays a key role in the wine's style.The ripeness of the fruit, acidity, and the condition of the grapes directly influence the choices made later in the cellar.
Beaujolais is particularly known for whole cluster fermentations as well as carbonic macerations or semi-carbonic macerations. These techniques can enhance the fruit expression and produce very aromatic and smooth wines.
However, there is not just one way to vinify Gamay. Depending on the estate, the cru, and the vintage, the length of maceration, extraction methods, and aging can vary significantly.
For certain cuvées from Morgon, Moulin-à-Vent, Juliénas, or Côte de Brouilly, a longer vinification and tailored aging allow for greater structure and depth.
Beaujolais Nouveau is a young wine released each year from the third Thursday of November. It is produced under the Beaujolais and Beaujolais-Villages appellations and is meant to be enjoyed soon after harvest.
Its style generally favors fruit, freshness, and a smooth texture. This tradition has greatly contributed to the region’s international reputation, but it only represents a small part of the vineyard.
The crus of Morgon, Moulin-à-Vent, Fleurie, Juliénas, and Chénas, on the other hand, show that Beaujolais can also produce complex wines with aging potential.
The lighter and fruitier cuvées pair beautifully with a charcuterie board, a terrine, roast poultry, or a friendly meal. They can also be served slightly chilled.
A more structured Morgon, Moulin-à-Vent, or Juliénas can accompany roast meat, duck, a slow-cooked dish, or a mushroom-based preparation.
The more delicate expressions of Fleurie or Chiroubles go well with poultry, lightly spiced cuisine, or vegetable-based dishes.
A Beaujolais Blanc made from Chardonnay can be paired with fish, seafood, poultry, or soft cheeses.
The freshest and most fruity Beaujolais wines are often best served slightly chilled, around 14 to 16°C. This temperature helps preserve the brightness of the fruit and the freshness of the Gamay.
More structured crus such as Morgon, Moulin-à-Vent, or Juliénas can be served around 16 to 18°C. Serving at too high a temperature would unnecessarily accentuate the alcohol sensation and reduce their balance.
A young and concentrated cuvée may sometimes benefit from decanting, while an older bottle requires more care to preserve its developed aromas.
Contrary to the image sometimes associated with the region, not all Beaujolais wines are meant to be enjoyed immediately. Some crus actually have real cellaring.
Moulin-à-Vent and Morgon, for example, are among the most renowned appellations for their ability to evolve over time, but certain cuvées from Juliénas, Chénas, or Côte de Brouilly can also gain in complexity as they age.
The potential, however, depends on the vintage, the terroir, the estate, and the wine’s structure. Conversely, the fruitiest Beaujolais and Beaujolais-Villages are generally best enjoyed young to fully appreciate their freshness.
Bottles intended for aging should be stored in a stable environment, at a moderate temperature and away from light.
Our selection brings together several appellations, crus, and estates from Beaujolais, allowing you to compare very different styles, from fresh and generous Gamay to deeper vintages meant for aging.
Each bottle is tasted before joining our range and is stored between 12 and 14°C, protected from light and significant temperature fluctuations before shipping.
The tasting notes on each product page help you choose more easily according to your preferences, the planned dish, or the occasion.
La Cave Éclairée then ensures fast and careful delivery in France and several European countries.
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