87. Beaujolais Beyond Nouveau: History, Appellations, and the Future of Gamay

Resources & Links Sign up for the Wine Educate newsletter (weekly WSET study tips for Levels 1, 2, and 3): https://mailchi.mp/6648859973ba/newsletter Explore upcoming WSET classes and trips: www.wineeducate.com Listen to the Wine Educate Podcast on: Apple Podcasts Spotify YouTube (video versions available) If you missed last week's episode on Beaujolais Nouveau (Episode 86), listen to that one first for context. How to Contact Us Have a question, suggestion, or Beaujolais story to share? Email Joanne at [e-mail] Instagram: @wineeducate Episode Overview In this episode, we stay in Beaujolais but move beyond Beaujolais Nouveau. Building on Episode 86, Joanne looks at the broader Beaujolais region: its geography, history, appellation hierarchy, and some very exciting developments that are shaping its future. This episode is designed to support WSET Level 2 and Level 3 students, but it is also accessible for curious wine enthusiasts who want to understand why Beaujolais is such an interesting region to explore. Joanne also explains why Beaujolais can be one of the most rewarding regions for everyday collectors who do not necessarily have a Burgundy-sized budget but still want to experience site expression, aging potential, and nuance. Where Is Beaujolais and Why Does It Matter? Beaujolais is in France, sandwiched between Burgundy to the north and the Rhône to the south. The region is about 34 miles (55 km) long and 7–9 miles (11–14 km) wide, running from the Mâconnais down toward Lyon. The climate is moderate with four distinct seasons, and the landscape divides roughly into: Northern and western hills with pink granite and poorer soils Southern flatter, more fertile areas This split in topography and soil type directly influences wine styles and quality. A Short History of Beaujolais: Romans, Monks, and Nobles Joanne walks through a brief but vivid history of the region: Romans Beaujolais sat on a Roman trade route. Retired Roman soldiers were often granted land and vines as part of their "retirement package." Several names still reflect this legacy: Brouilly (from the Roman lieutenant Brulius) Fleurie (from the legionary Florius) Juliénas (from Julius Caesar) Monks After the Romans, monastic orders took over much of the vineyard work. Just as in Burgundy, monks carefully observed and recorded which sites produced better wines, effectively mapping out the best terroirs and laying groundwork for today's hierarchy. Nobles and the Burgundy Feud Burgundy wanted nothing to do with Gamay. Philippe the Bold led what Joanne jokingly describes as one of wine history's biggest "smear campaigns," calling Gamay a harmful, bitter variety and ordering it to be pulled out of Burgundy. This pushed Gamay south into Beaujolais, which in hindsight turned out to be a positive shift: Gamay performs better on the low-nutrient pink granite soils found there. Gamay and the Role of Granite Gamay can be very vigorous on fertile soils, producing too many leaves and large bunches that dilute quality. On the poor, pink granite soils of northern and western Beaujolais, yields are naturally limited and flavors become more concentrated. Vines in many top sites are trained in gobelet (bush vine) form, which: Suits the region's traditional style Often requires hand harvesting, especially for Nouveau and the crus In flatter, more mechanizable areas and for some Beaujolais and Beaujolais-Villages, you see more wire-trained vines to allow machine work. The Beaujolais Appellation Hierarchy Joanne breaks down the three main tiers and connects them to geography and style: Beaujolais AOC Appellation established in 1937 Represents roughly 34% of total production Mostly from the flatter, more fertile southern vineyards Generally the lightest, simplest styles with fresh, easy fruit Predominantly Gamay, though a small amount of Chardonnay and a little Pinot Noir exist Beaujolais-Villages AOC Appellation established in 1938 Around 26% of total production Located in the hillier north and north-west on poorer, granite-influenced soils Can come from 39 named villages, which can append their name to the appellation (though in practice most wines are blends from several villages) Wines typically have: Deeper color More flavor concentration A more pronounced mineral character from the granite Beaujolais Crus (10 Crus) The top tier of the region From north to south: Saint-Amour Juliénas Chénas Moulin-à-Vent Fleurie Chiroubles Morgon Régnié Brouilly Côte de Brouilly For WSET: Level 2: focus on Fleurie Level 3: focus on Moulin-à-Vent, Fleurie, Morgon, and Brouilly Styles: Moulin-à-Vent and Morgon: more structured, with greater aging potential Fleurie and Brouilly: lighter, more perfumed, more suited to earlier drinking Well-made crus can age from five up to around ten years, offering a rare opportunity for affordable cellaring and exploration. ...