Beaujolais

Located just south of Burgundy, Beaujolais is centred on the Gamay grape, which thrives on the region’s granitic and schist soils. The wines are typically bright, aromatic, and lifted, with red fruit, floral notes, and a natural sense of freshness that makes them incredibly approachable.

While Beaujolais Nouveau has shaped much of the region’s global identity, the true depth of Beaujolais lies in its crus. Villages such as Morgon, Fleurie, and Moulin-à-Vent produce wines with greater structure, complexity, and ageing potential, often showing a more serious and site-driven expression of Gamay.

In recent years, Beaujolais has become a focal point for minimal intervention winemaking, with many producers farming organically or biodynamically and working with a light touch in the cellar. Techniques like whole-bunch fermentation and low sulphur use are common, enhancing the purity and vibrancy of the wines.

Beaujolais offers a unique balance of immediacy and nuance, producing wines that are as suited to casual drinking as they are to deeper exploration, all grounded in a strong sense of place.