Beaujolais

The Beaujolais region is reputed to be the scenically most beautiful part of Burgundy in France. The name is derived from the aristocratic Beaujeu family, which ruled here from 950 to 1400. The town of Beaujeu grew at the foot of their castle fortress, and became the first capital of Beaujolais. The area extends for around 50 kilometres from north to south, and is around 30 kilometres wide. The Sâone river valley forms the border to the east, to the north lies the Mâcon region of Burgundy, which slightly overlaps with that of Beaujolais. Wine production played only a minor role here until the mid-17th century. This could be attributed in part to the logistical problems involved in transporting the wine to the major population centres. This meant the wine was basically drunk in the region in which it was produced. This changed when the Briare canal was built, this was opened in 1642 and connected the Loire and the Seine rivers, making Paris accessible as a market. The vineyard area totals around 22.500 hectares, the vineyards are located at an altitude of 200 to 450 metres above sea levelThere are around a hundred wine-growing communes. The market is dominated by large wine co-operatives. Around 2.500 grape growers have small vineyard holdings of only one to four hectares each. More than 95% of production is devoted to red wines, with only very small amounts of white and rosé wines being produced. Red Beaujolais is made primarily from the red variety Gamay, which is typical fort he region, it is particularly noted for its white flesh (the full name is Gamay Noir à Jus Blanc). It accounts for 99% of the vineyard area. This monoculture only developed after the phylloxera catastrophe. The tiny remainder is made up of Pinot Gris, Aligoté and Chardonnay, which are used to produce the white version, as well as some Pinot Noir. The vineyards are generally planted at a high density of around 10.000 vines per hectare, one of the highest densities in the world.

For Beaujolais Nouveau (occasionally also called Beaujolais Primeur) the uncrushed, whole bunches of grapes are fermented according to the macération carbonique method, which leads to the production of large quantities of carbon dioxide. Fermentation takes one to two weeks. This allows the aromatic potential of the Gamay grape to develop fully. The wine has a colour from ruby red to bluish purple, has a high level of acidity, and a livelym fruity aroma. These wines must undergo malolactic fermentation, and must be fermented totally dry (maximum 2 g/l residual sugar). The wine may be sold as from the third Thursday in November, and should be drunk young, within the first year. The new vintage is released at a festival held in Beaujeu on the Wednesday preceding the third Thursday in November, This includes dancing, a torch procession and a festive meal. The first barrels are tapped at midnight, at the „Mise en Perce“. 60 million bottles of this popular wine are produced annually, of which 50% is exported to 200 countries. The wines with higher tannin levels and greater maturation potential are produced using classical fermentation on the skins. These are generally only bottled after a year. A charity auction takes place on the second Sunday in December of each year. This „Hospices de Beaujeu“ event first took place in 1797, that is 62 years before the now much more famous Hospices de Beaune auction. Tradition has it that the price for a lot of bottles must be raised continuously until the flame on a candle has gone out. The association owns 65 vineyard parcels. The following appellations are in use in Beaujolais (see also under Burgundy classification):

Beaujolais: This basic appellation accounts for around half the production. The heavy, fertile soils of clay and limestone produce high yields. In principle, all wine-growers may use this appellation, but is effectively used mainly in the south, on an area of around 10.000 hectares. The regulations require a minimum alcohol content of 9% vol. The most important producers are large co-operatives such as the Cave Beaujolaise du Bois-d´Oingt, Cave Coopérative Beaujolaise de St-Verand and Les Vignerons de la Cave Bully. The designation Beaujolais Supérieur applies to wines with an alcohol content of 10% vol, but is hardly ever used (max. 1%).

Beaujolais Villages: This zone has a vineyard area of around 6.000 hectares, it is located in the centre and west of the region, the soils are similar to those in the south. In 1946, 38 communes were given the right to include the name of the village after the word Beaujolais ob the label, in practice, this does not often occur. If the wine is a blend of two or more communes, then „Beaujolais Villages“ must be used. Some of the communes fulfil the requirements for cru classified wines, and naturally prefer to use the more prestigious name. Some of the other communes use the opportunity of marketing their wines under the AC Mâcon-Villages. The most important producers include Cave Beaujolaise du Bois-d´Oingt, Château de Grand Vernay, Domaine Berrod, Jean-Charles Pivot, Jacky Janodet and Frédéric Trichard.

Crus du Beaujolais: This area has a vineyard area of around 6.500 hectares, and is located in the north, stretching to the south for more than 20 kilometres. The predominant soils here are decomposed granite, with no limestone, but with traces of slate, gravel and manganese. The best quality wines that helped to make Beaujolais famous come from this area. Many of the wines are not immediately recognisable as Beaujolais, as the labels often display only the name of the commune. The names of sites and parcels of vineyards may be added to the name of the commune. Ten areas have cru status, they are Brouilly (1.300 ha), Chénas (280 ha), Chiroubles (370 ha), Côte-de-Brouilly (300 ha), Fleurie (870 ha), Juliénas (600 ha), Morgon (1.100 ha), Moulin-à-Vent (670 ha), Régnié (500 ha) and Saint-Amour (310 ha). The wines from the Crus of Chénas, Morgon and Moulin-à-Vent are considered to be the best Beaujolais, and are also called vins de garde. A Beaujolais Nouveau from here may only be marketed one month later than in the other areas. All Crus except Régnié are permitted to declassify their wines, i.e. they may also be produced and marketed as Beaujolais, as Beaujolais Villages or also as Bourgogne. The best-known producers are Château du Bluizard, Château de La Chaize, Château des Jacques, Château Thivin, Domaine de la Fully, Domaine des Terres Dorées, Domaine Dominique Piron, Domaine Gay-Coperet, Domaine Jean-Marc Burgaud, Domaine Laurent Martray, Bernard Jomain, Jean Lathuilières, Alain Michaud and the Cave Coopérative de Bel-Air.