Beaujolais

Running south from Burgundy toward Lyon, Beaujolais is defined by granite hills in the north and softer clay and limestone soils in the south, a divide that shapes both the region’s reputation and its wines. Gamay thrives here, producing reds that privilege purity of fruit, freshness, and transparency over extraction or oak. Beaujolais operates under the French AOC system, with quality indicated less by hierarchy than by place. At the top are the ten crus of northern Beaujolais — including Morgon, Moulin‑à‑Vent, Fleurie, Côte de Brouilly, and Juliénas — where old vines on granite yield structured wines capable of aging for years, particularly in Morgon and Moulin‑à‑Vent. South of the crus, Beaujolais‑Villages and Beaujolais appellations produce lighter, earlier‑drinking styles, often associated with carbonic maceration and minimal tannin. The same appellations can also release Beaujolais Nouveau, a deliberately youthful wine bottled just weeks after harvest. While overwhelmingly red, small amounts of Chardonnay appear in the southern areas as crisp, straightforward whites. Beaujolais suits collectors who value site expression and restraint, or occasions where freshness and drinkability matter more than gravitas.

Wines

• Brouilly Château de Pierreux — Château de Pierreux
• Cuvée de Printemps — Domaine SAS Hélène
• Côte-de-Brouilly Mommessin — Mommessin
• Morgon Côte du Py — Jean Foillard
• Moulin-à-Vent Mommessin — Mommessin
• Saint-Amour Mommessin — Mommessin