Cru Beaujolais: Far More Than Nouveau
When the third Thursday of November rolls around, wine fans celebrate the annual release of Beaujolais Nouveau. It's a lovely fall ritual that lands right in time for Thanksgiving dinner — but Nouveau is merely the entry point to this appealing wine region, not the full picture. Beaujolais offers plenty more to discover, so here's some background on the region and why it belongs in your glass.
A Compact Region with Plenty of Character
Beaujolais lies just south of Burgundy and is surprisingly small — about 34 miles long and only seven to nine miles wide. Its reds are made entirely from Gamay, a cousin of Pinot Noir that is much easier to grow, produces more fruit, and ripens earlier. The Nizerand River divides the area from north to south: granite and schist soils are found up north, while marl and clay soils rule the south. All of the cru vineyards sit on the northern side.
What Exactly Is a Cru?
A "cru" is a specific village or zone within the region that has earned the right to put its name on the label. Beaujolais counts ten of them: Saint-Amour, Julienas, Chenas, Fleurie, Moulin-A-Vent, Chiroubles, Morgon, Regnie, Brouilly, and Cote de Brouilly. These villages are not permitted to produce Beaujolais Nouveau.
From Bubble Gum to Burgundian Depth
Traditionally, the simpler Beaujolais bottlings use carbonic maceration, which produces banana and bubble gum aromas. Most Cru Beaujolais, though, is made in the Burgundian style — a long, cool fermentation in open wooden vats, aging in small and often neutral oak barrels, and lees stirring. This method takes Gamay to a higher level, creating deeper-colored, more tannic wines that age gracefully. They retain their refreshing acidity while picking up traits closer to red Burgundy.
A Natural Fit for Thanksgiving
No wine suits the Thanksgiving table better than Beaujolais. After all, who wouldn't want Burgundy with the traditional feast? Beaujolais delivers many of those Burgundian qualities at a fraction of the cost. Look for flavors of raspberry, tart cherry, and sometimes black currant and darker fruit depending on the village, plus secondary notes of mushroom, violet, and earth. These wines pair beautifully with all kinds of food and tend to be low in alcohol.
Join Our Beaujolais Blowout
Stop by our Beaujolais Blowout on November 15th and find out why wine lovers hold Beaujolais so dear. We'll have Nouveau available — why not? — but you'll also get to taste the full range of this wonderful wine. Bottles will be available for retail purchase, and if you'd like to order in quantity, we can arrange delivery before Thanksgiving.
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Whether you're new to Gamay or already a devoted fan, Beaujolais rewards a little exploration. From the ten crus to the Burgundian techniques behind the deeper, age-worthy bottlings, there's a style for every table and every occasion.