Section 3 · Still Wines of the World
Beaujolais
Beaujolais is one of the most misunderstood wine regions in France. Often dismissed as simple and fruity, it actually ranges from easy-drinking everyday wine to serious, age-worthy reds from named villages. The key to understanding Beaujolais is one grape (Gamay), one soil type (granite), and one winemaking technique (carbonic and semi-carbonic maceration).
Aroma kit focus: banana, raspberry, cherry, red currant, violet, pepper, peony
Why Beaujolais Matters
Beaujolais sits at the southern end of the Burgundy region, just south of the Mâconnais. It is technically part of Greater Burgundy, but its wines are completely different in character. While Burgundy is famous for Pinot Noir, Beaujolais is all about Gamay: a grape that produces lighter, fruitier, more immediately drinkable red wines.
For the exam, Beaujolais is important because it illustrates how winemaking technique (carbonic maceration) fundamentally shapes wine style, how a single grape on different soils produces wines at very different quality levels, and how the appellation hierarchy maps directly onto quality and price.
Beaujolais Wine Map
Tap or hover over any area to see its key details. The 10 Crus are concentrated in the granite hills of the north.
The Gamay Grape
Everything in Beaujolais revolves around Gamay (full name: Gamay Noir à Jus Blanc). It is a thin-skinned, early-ripening red grape that produces wines with vivid colour, low to medium tannin, high acidity, and exuberant fruit flavours, red cherry, raspberry, strawberry, sometimes kirsch, banana and bubblegum (from the winemaking technique). Gamay rarely exceeds medium tannin or medium body, and the lightest styles can be served lightly chilled.
Managing Gamay in the Vineyard
Left unchecked, Gamay yields too much and quality drops. That is why the poor, low-nutrient granite of the north matters so much: it limits yield and concentrates flavour. Traditionally the vines are un-trellised, head-trained with spurs, and the shoots are tied upright during the growing season. More growers are now moving to wire training so that work in the vineyard can be mechanised.
Gamay was once widely planted across Burgundy, but in 1395 the Duke of Burgundy famously banned it as "wicked and disloyal" because it produced too much wine of mediocre quality. It retreated south to Beaujolais, where it found its true home on the granite hills of the north.
Climate and Soils
The climate in Beaujolais is similar to the southern Mâconnais, moderate continental, slightly warmer than the Côte d'Or to the north. Gamay is well-suited to this climate because it buds and ripens early, which reduces the risk of autumn rain damaging the harvest.
The Soil Divide
The soils in Beaujolais change dramatically from north to south, and this is one of the most important things to understand about the region:
Northern Beaujolais: Granite
The northern hills are made of granite and schist: ancient, weathered rock that breaks down into sandy, well-drained soils. These soils are low in nutrients, which naturally limits vine vigour and yields. The result is more concentrated, complex wines with better structure and ageing potential. All 10 Crus are located here.
Southern Beaujolais: The Saône Plain
The south and east of the region is flatter land: the alluvial plain along the Saône. These more fertile soils produce higher yields and simpler, lighter wines. This is where most basic Beaujolais and Beaujolais Nouveau comes from, usually made by carbonic or semi-carbonic maceration. Beaujolais-Villages and the crus come from the granite hills to the north and west.
Exam Angle
The granite soils of the Cru zone are a classic cause-and-effect question. Granite → poor soil → low yields → concentrated flavours → higher quality wine. This mirrors the logic used in Bordeaux (gravel) and Burgundy (limestone slopes), the best vineyard sites have poor soils that stress the vine into producing fewer, better grapes.
Winemaking: Carbonic and Semi-Carbonic Maceration
The distinctive winemaking technique of Beaujolais is what gives many of its wines their characteristic light, fruity, aromatic style. Understanding this technique is essential for the exam.
Traditional (Semi-Carbonic) Maceration
This is the usual method for basic Beaujolais and Beaujolais Nouveau. Whole bunches of grapes (uncrushed) are placed into a sealed vat. The weight of the grapes on top crushes those at the bottom, which begin a normal yeast fermentation and release CO2. This carbon dioxide fills the vat, and the intact grapes at the top undergo intracellular fermentation: fermentation that happens inside the grape berry itself, without yeast.
This process extracts colour and fruit flavours but very little tannin from the skins. The result is a wine that is deeply coloured, intensely fruity, low in tannin, and high in fresh aromas, with distinctive kirsch, banana, bubblegum and a cinnamon-like spice.
Full Carbonic Maceration
A more extreme version where CO2 is pumped into the sealed vat from the start. This maximises the candy-fruit character and minimises tannin. Used mainly for Beaujolais Nouveau, which needs to be soft and immediately drinkable.
Conventional Winemaking in the Crus
In the crus, conventional fermentation of crushed fruit is common. Some producers add oak maturation, often in large vats rather than small casks, so there is little obvious new-oak flavour. Others deliberately use semi-carbonic maceration, or a share of whole bunches, to keep the fruit bright. A top Morgon or Moulin-à-Vent made this way can have more in common with a Burgundy Pinot Noir than with a basic Beaujolais, and the exam may ask you to explain why the crus taste so different from basic Beaujolais.
The Appellation Hierarchy
Beaujolais has a clear three-tier system that maps directly onto quality and price. From broadest to most specific:
The 10 Crus of Beaujolais
From north to south, each Cru has its own personality. You don't need to memorise every detail of all 10, but knowing the most important ones and their general styles is essential. The exam tends to focus on the bold names below.
Saint-Amour
The northernmost Cru. Light, elegant, perfumed. Often compared to a delicate Fleurie. Relatively small production.
Juliénas
Rich and full-bodied for Beaujolais. Some spice and structure. Can handle a year or two of ageing.
Chénas
The smallest Cru. Full-bodied, sometimes oaked. Shares some similarity with Moulin-à-Vent in style. Relatively unknown and often good value.
Moulin-à-Vent
Often called the "King of Beaujolais." The most powerful and age-worthy of all the Crus. The manganese-rich granite soils are thought to contribute to its distinctive depth and structure. With age, Moulin-à-Vent can develop earthy, truffle-like notes that make it resemble a Burgundy Pinot Noir. Many producers here use oak ageing and longer maceration. One of the crus that benefits most from bottle age.
Fleurie
Known as the "Queen of Beaujolais." Elegant, silky, and intensely floral, violets, roses, and peony aromas alongside red fruits. A benchmark for what Gamay can achieve in terms of finesse and charm. Medium-bodied, with a velvety texture.
Chiroubles
The highest-altitude Cru. Light-bodied, delicate, and aromatic. Best drunk young. Often considered the most "typical" Beaujolais character among the Crus.
Morgon
Full-bodied and robust, with dark cherry and stone fruit flavours. The best vineyards are on the Côte du Py, a volcanic hill with decomposed schist soils. Morgon wines age well and develop earthy, complex character over time. Along with Moulin-à-Vent, this is the Cru most likely to be aged in oak and cellared.
Régnié
The most recent Cru (added in 1988). Light and fruity, similar in style to basic Beaujolais-Villages but with slightly more depth. Not heavily tested on the exam.
Côte de Brouilly
The inner, steeper slopes of the Brouilly hill. More concentrated and structured than regular Brouilly, with blue volcanic stone (pierre bleue) contributing mineral character. Higher altitude means cooler temperatures and later ripening.
Brouilly
The largest and southernmost Cru. Round, soft, and fruity. Less complex than the northern Crus but generous and approachable. Good introduction to Cru Beaujolais.
Exam Focus
The three most important Crus to know in detail are Moulin-à-Vent (most structured and age-worthy), Fleurie (most elegant and perfumed), and Morgon (most robust). If you can describe these three and explain what makes them different from basic Beaujolais, you're well prepared.
Beaujolais Nouveau
Beaujolais Nouveau is wine released in the same year it is harvested, specifically on the third Thursday of November, just weeks after the grapes were picked. It is made using carbonic or semi-carbonic maceration to produce a wine that is light, fruity, and ready to drink immediately.
Three rules govern it. It may not be released to consumers before the third Thursday of November. Growers and négociants may not sell it after 31 August of the year following the vintage. And only Beaujolais and Beaujolais-Villages may be sold as Nouveau: the ten crus cannot.
The style is deliberately simple: low tannin, vivid fruit (banana, strawberry, bubblegum), light body, fresh acidity. It is not meant to age, drink it within a few months of release.
Beaujolais Nouveau (and the similar Beaujolais-Villages Nouveau) is always from the most recent vintage and made for immediate consumption. Remember the three rules above: third Thursday of November, gone by 31 August, never from a cru.
Beaujolais vs Burgundy: How They Compare
Because Beaujolais sits right next to Burgundy (and is technically part of the same administrative region), comparing them is a natural exam question.
| Factor | Beaujolais (Cru) | Burgundy (Côte d'Or) |
|---|---|---|
| Main grape | Gamay | Pinot Noir |
| Soil | Granite, schist | Limestone, clay, marl |
| Winemaking | Often conventional fermentation of crushed fruit (carbonic and semi-carbonic are for basic Beaujolais and Nouveau) | Conventional (destemmed, longer maceration) |
| Tannin | Low to medium | Medium (fine-grained) |
| Body | Light to medium | Medium (light to medium in cooler sites) |
| Fruit character | Red fruits, banana, floral | Red fruits, earth, mushroom, spice |
| Ageing potential | Mostly drink young; the more structured crus improve with bottle age | 5–20+ years (Premier & Grand Cru) |
| Price | Excellent value (€8–25 for Crus) | Expensive to very expensive |
What Beaujolais Tastes Like: SAT Notes
Basic Beaujolais / Beaujolais-Villages
Cru Beaujolais (Moulin-à-Vent, Morgon)
Quality Levels and Price
Beaujolais represents some of the best value in French wine:
- Beaujolais AOP / Nouveau: entry-level, €5–10. Light, fruity, for immediate drinking.
- Beaujolais-Villages: mid-range, €8–15. More character and depth than basic Beaujolais.
- Cru Beaujolais: premium, €10–30+. The best offer extraordinary value compared to Burgundy Pinot Noir at similar or higher quality levels. Top single-vineyard bottlings from Moulin-à-Vent and Morgon can compete with wines at several times the price.
Aroma Kit Integration
Beaujolais Aroma Session (15 min)
Pull these from your kit: banana, raspberry, cherry, violet, pepper. Smell each individually, then try to identify them blind. The banana/bubblegum note is the telltale sign of carbonic maceration, train yourself to spot it immediately.
Wine drill: Compare a basic Beaujolais or Beaujolais-Villages (chilled to 13°C) with a Cru Beaujolais (Morgon or Moulin-à-Vent, at 15°C). Write full SAT notes for each. Focus on: tannin level, body, fruit complexity, and finish length. Can you taste the difference between the simple semi-carbonic style and the more serious, conventionally made Cru?
Budget-friendly: A Beaujolais-Villages (~$10–15) next to a Morgon or Fleurie (~$15–22) makes an excellent and affordable study pair.
What the Exam Expects You to Know
- The Gamay grape and why it is suited to Beaujolais
- The difference between the granite hills of the north and west (Villages and Crus) and the flatter alluvial Saône plain to the south and east (basic Beaujolais and Nouveau)
- What carbonic and semi-carbonic maceration are and how they affect wine style
- The three-tier appellation hierarchy (Beaujolais → Villages → Cru)
- At least three of the 10 Crus and their distinctive styles (especially Moulin-à-Vent, Fleurie, Morgon)
- What Beaujolais Nouveau is, when it is released, when it must stop being sold, and which appellations may make it
- How Cru Beaujolais compares to Burgundy Pinot Noir
- Why Beaujolais represents good value
Short Answer Strategy
A typical Beaujolais exam question might ask: "Describe the factors that account for the differences in style between basic Beaujolais and Cru Beaujolais." Your answer should cover: site (alluvial plain vs granite hills) → yields (high vs low) → winemaking (carbonic vs conventional) → resulting style (light & fruity vs structured & complex). Hit all four points and you're in strong shape.
Active Recall Prompts
Close this page and try to answer these from memory:
- What grape is Beaujolais made from, and how does it differ from Pinot Noir?
- Explain what semi-carbonic maceration is and how it affects the flavour of the wine.
- Name the three tiers of the Beaujolais appellation hierarchy.
- Name at least five of the 10 Crus. Which is the most age-worthy? Which is the most elegant?
- Why are the soils different in the north and south of Beaujolais, and how does this affect wine quality?
- What is Beaujolais Nouveau and when is it released?
- If you tasted a Moulin-à-Vent and a basic Beaujolais blind, what three things on the palate would help you tell them apart?
- Why is Cru Beaujolais considered good value compared to Burgundy?