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Beaujolais is a famous French wine appellation that pioneered the natural wine phenomenon, which explains why we offer such a wide selection. Beaujolais is located south of the Burgundy wine region, to which it belongs. It extends over the north of the Rhône department and part of Saône-et-Loire, geographically corresponding to the Beaujolais mountains. It includes ten crus which are communal appellations (Brouilly, Côte-de-Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Moulin-à-Vent, Morgon, Régnié and Saint-Amour). These communal appellations, as well as the Beaujolais-Villages appellation, are produced in the north of the region, on granitic soils, while the Beaujolais appellation without communal distinction is produced in the south of the region, on clay-limestone soils. In its broadest sense, the Beaujolais appellation includes red Beaujolais, red Beaujolais Nouveau or Primeur, Beaujolais Supérieur, white Beaujolais, rosé Beaujolais and rosé Beaujolais Nouveau or Primeur. There are also Crémants, based on Chardonnay, vinified in Beaujolais but classified as Crémants de Bourgogne.
The grape varieties of the Beaujolais appellation are Gamay Noir with white juice (the majority, alongside other Gamays) for red and rosé wines, and Chardonnay (the majority) and Aligoté (the minority) for white wines.
Red wines are generally lively and fruity, balanced, with notes of red fruits, good acidity, and great drinkability. These are very diverse wines, ranging from fluid, thirst-quenching, and light "glouglou" to deep, elegant, and full-bodied wines found, for example, in the Pierres Dorées area. Beaujolais natural wines express their fruit and terroir with great freshness and freedom.
What are the different Beaujolais wines? The Beaujolais region includes, on the one hand, the communal cru appellations, in the north, associated with a locality: Brouilly, Côte-de-Brouilly, Chénas, Chiroubles, Fleurie, Juliénas, Moulin-à-Vent, Morgon, Régnié and Saint-Amour, as well as Beaujolais-Villages, which surrounds the communal cru area. In the southern part of the region, the Beaujolais AOC is produced without communal distinction. Mostly red, Beaujolais wines can also be white or rosé, and white primeurs or rosé primeurs.
What is the main grape variety of Beaujolais wines?
The majority of Beaujolais wines being red, the main grape variety is Gamay N, called "Gamay Noir à jus blanc". Then come Chardonnay (for whites) and several other varieties of Gamay, as well as Aligoté, Pinot Gris and Melon.
What is the difference between Beaujolais Nouveau and Beaujolais-Villages?
These two wines are unrelated: Beaujolais Nouveau is a red or rosé Beaujolais primeur, meaning a wine of the current year marketed, with almost no aging, from the third Thursday of November. While it is true that it comes from the Beaujolais and Beaujolais-Villages appellations, it should not be confused with the latter, as they also produce aged and cellar-worthy wines.
What are the typical aromas of Beaujolais wines? Beaujolais red wines are supple and easy-drinking, with a fresh and lively flavor (especially for natural wines, due to carbonic maceration: this method preserves the fruitiness and promotes aromas of fresh red fruits such as cherry, morello cherry, strawberry, raspberry or redcurrant. Rosé wines also have these fruity notes. White Beaujolais, based on Chardonnay, are fresh and tangy with a little richness and notes of yellow fruits. They are similar to white wines from the Mâconnais.
What are the 12 appellations of Beaujolais?
The 12 Beaujolais appellations are: Beaujolais Beaujolais Villages Brouilly Chénas Chiroubles Côte de Brouilly Fleurie Juliénas Morgon Moulin-à-Vent Régnié Saint-Amour
These appellations include the two generic appellations, Beaujolais and Beaujolais Villages, as well as the ten Beaujolais crus, each offering unique characteristics and flavors depending on their specific terroir.
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42 products
42 products
Magnum Les Vignes de Jeannot Red 2017
This red wine from the Beaujolais-Villages appellation (of course, 100% Gamay), offering a more than reasonable price-quality ratio, comes from old vines that belonged to Jean Chemarin, ancestor of our current winemaker: hence the name on the label. A freshness that is explained by the altitude of the plot (450 meters). This wine has undergone two years of aging, half in vats and the other half in Burgundy barrels. He is charming, captivating, fruity, with beautiful notes of strawberry.
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Nicolas Chemarin, nicknamed "P'tit Grobis" as a resident of Marchampt (Beaujolais), is the fourth generation of winemaker on his family wine estate in the Beaujolais-Villages appellation, on a land full of stones where he crafts wines of surprising depth and sincerity. In 2005, he took over two hectares of vines from his father and in 2006 he signed his first vintages. In 2008, he acquired other vines and decided to devote himself solely to his estate, whose terroir, very steep, consists of rocky and poor soils on a gray granite rock. The vines rest on the bedrock through very thin soil, and their roots plunge deep into the rock. Depending on the soil configuration, the vines are pruned in goblet or raised on stakes. Their average age is eighty years. The grape varieties, Gamay and Chardonnay, are classically Beaujolais. Nicolas also cultivates two other terroirs in the Régnié appellation: Les Bullats, with light, filtering sandy soils, and La Haute Ronze, very close to Morgon, whose deeper, clayey soils produce full-bodied wines. The vintages undergo long macerations (from 18 to 30 days) with punching down and temperature control (Nicolas works cold, around 20°C). Aging is partially done in temperature-controlled concrete vats for a third, the remaining two-thirds being spent in barrels of four to ten wines to provide oxygenation but little or no oaky sensation. Nicolas Chemarin is already well known in the natural world for his sweet and fruity vintages, pleasure wines, and for vintages from difficult and magnificent terroirs, with admirable and complex mineral, aromatic and spicy notes.
Magnum Le Rocher Red 2017
Le Rocher is made from Beaujolais Gamay grapes grown in the Combe Fleurette area, at an altitude of 550 meters and on an average 40% slope, facing south, on a plot of blue granite with very shallow soil. The 25-year-old vines rest on a rocky outcrop. The harvest is left to vat for 40 days in whole bunches with regular turning. After pressing, the young wine is aged on fine lees in Burgundy oak barrels. Bottling is done in the waning moon, without fining or filtration. This infinitely silky and delicious red, very mineral and very straight, will accompany meats in sauce, noble fish and even chocolate desserts.
Tasting temperature: between 14 and 16 °C.
Natural wine without added sulfites.
