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Beaujolais
Beaujolais, the home of the Gamay grape is generally considered the southernmost part of Burgundy though the locals see it as a region in its own right. A ‘clever’ marketing campaign (‘Beaujolais Nouveau est arrive!’), started the 1970s, saw Beaujolais’ fortunes ride high for many years … but the unfortunate legacy of that success is that most people still see Beaujolais uniquely as a light quaffing wine designed to be drunk as soon as possible after its made.
Not only is Nouveau today a vastly superior wine than it was, it is by no means representative of Beaujolais wine in general. If you can put prejudices aside, there are some absolute delights to discover.
‘Standard’ Beaujolais, produced in the southern half of the region, is relatively light, simple and amiable, with masses of red fruit. It is a convivial wine, a promoter of jollity and conversation, made for sharing at room temperature in Winter slightly chilled, on warm Summer afternoons. It keeps well for up to two years.
Beaujolais-Villages wines are a step up in quality and by and large originate in the hillier northern half of the region. They are equally vivacious and ‘consumer-friendly’ albeit with more complexity and depth. They also work well with food.
The highest and most northern vineyards are where you will find the ten named villages the most famous of which are Fleurie, St-Amour and Moulin-a-Vent. These are the Crus wines of Beaujolais, serious wines – sometimes oak-aged – that can, at best, stand alongside good quality red Burgundy.
2003 was a brilliant year … surpassed only by the unprecedented quality of 2005. We bought extensively and recommend that you do the same.
A small amount of Beaujolais Blanc (Chardonnay) and even rosé (Gamay) is also made, but it is rarely seen outside the region.
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