Beaujolais Flashcards
Beaujolais Region
Beaujolais is officially a part of Burgundy but is further South than the more famous Cote d’ Or. Not far south of the town of Macon, Beaujolais stretches across a range of soils and topography. The better vineyards are high in iron and manganese. All fruit is handpicked and there is a fair bit of Cab- Mac going on. In fact the traditional characters somebody smelled in a Beaujolais 5-10 yrs ago were more about the winemaking technique than the grape.
Fermentation
Cab- Mac or Carbonic Maceration as it should be called is the process of leaving whole bunches of grapes in a large vat at low temps. under Carbon Dioxide. The grapes start to ferment but as they are not crushed and the skin is unbroken, the fermentation begins under the skin of the grape. When the grapes are crushed the juice continues to ferment normally but stil retains the lifted spice, meatiness and ref fruits of the Cab Mac process. None of this could take place if the region’s lawmakers didn’t stipulate handpicked as a rule. In fact Beaujolais, is one of the most controlled AOC.
Moulin- a- Vent
The most famous v/ yard, due to its windmill and high quality.
Morgon
This is the second largest Cru, known for big wines
Chenas
Generally from the sloping vineyards, a small appellation
Fleurie
Almost totally made up of the pinkish granite soil, Fleurie can excel
Chiroubles
High altitudes give a lifted nose and poor soils offer a tense palate.
Brouilly
The largest producer, with 20% of the total area of Beaujolais crus, the elegant Cru
Cote du Brouilly
From the hil above Brouilly, so we are talking really steep
Julienas
Takes its name from Julius Caesar in reflection of Roman times.
St Amour
Most northern Cru. Bordering Macon and Pouilly Fuisse
Regnie- Regnieis
The youngest of the Cru, awarded Cru status on December 8, 1988
AC Beaujolais
Makes half of the entire regions annual production
Beaujolais- Villages
There are 39 villages who can call their wine Beaujolais Villages 25% of production.
Want to know more about Beaujolais Nouveau…….
Being early ripening, the new Beaujolais vintage was celebrated locally and eventually in Paris. Later marketing gurus promoted the fun of the event and took Beaujolais Nouveau worl-wide. Unfortunately with fame and fortune comes a degree of opportunism, and some Beaujolias producers were more enthusiastic about the money than the quality of the wine. This tarnished era is long past and today’s Beaujolais Nouveau is a genuine wine, released from a range of sites that include premium vineyards and producers.
Beaujolais- Background
Mainly Gamay. Diverse style of price regions. From Nouveau, all the way up to age worthy examples, from 10 Grand Crus. Very Mountainous, 1000m being the highest. Granite- soils. Fruitiest Crus- Brouilly, Regnie, Chiroubles. More structure and elegance- St Amour, Fleurie, Chenas. More Sturcture- Cote De Brouilly, Morgon, Julienas, Moulin- A- Vent
Beaujolais History, Trade and Classification
Accounts for approximately half the total Burgundy production. Negotiants (especially Duboeuf) and co- operative cellars feature largely.
Beaujolais Nouveau
Is 38% of the total crop of Beaujolais, made for early drinking.
Commercial novelty in many countries (especially Japan).
Released to consumers on the third Thursday after vintage and cannot be sold after the following 31st August.
Beaujolais primeur may be the same wine but not sold to the trade after the 31st of January following vintage.
Beaujolais crus cannot be sold as nouveau or primeur.
39 villages under the appellation Beaujolais Villages AC. Wine generally blended from a number of villages, occasionally individual village wines.
Beaujolais Crus
10 villages producing wines of distinction, do not need to state Beaujolais on label. From north to south they are; Saint- Amour AC, Julienas AC, Chenas AC, Moulin a Vent AC, Chiroubles AC, Fleurie AC, Morgon AC, Regnie AC, Cote de Brolly AC and Brouilly AC.
Gamay has good affinity with granite based soils, wines have greater complexity and depth than those produced in the east and south. Moulin a Vent and Morgon ae full bodied and will improve in bottle.
Beaujolais- Growing Environment
Between the Macconais and the city of Lyon.
Distinctly warmer and drier than Northern Burgundy.
In northern and western Beaujolais, rolling hills of granitic schist soil bring out the best of the Gamay grape.
Eastern Beaujolais: alluvial soils on the plain of the river Saone. Southern Beaujolais: limestone soils.
Gamay- historically grown throughout Burgundy, now found mainly in Beaujolais. Produces fruity wines with light tannins. (1% of production is from Chardonnay).
Beaujolais- Viticulture
Gamay in Beaujolais is mostly freestanding goblet trained (some vineyards, especially in East and South, are trellised along wires).
Beaujolais- Vinification
Semi- Carbonic maceration is common in Beaujolais (the amount of subsequent skin contact will vary according to the style).
Mainly hand harvested to preserve whole bunches for semicarbonic maceration. Machine harvesting is now permitted for some areas, not cru vineyard sites.
Semicarbonic maceration extracts colour and flavour (kirsch, raspberries, bananas, bubblegum and cinnamon) with limited tannin.
A few producers in the Crus use conventional vilification with some oak ageing, usually in large casks.
Chiroubles- Beaujolais
Highest of the Beaujolais crus, producing some of the lightest but most genuinely refreshing wines. The soils are very similar to the sandiest parts of neighbouring fleurie and wines can be a little tart in poor vintages. Perhaps the most archetypically Beaujolais of all the crus, Chiroubles is best drunk relatively young. Total vineyard area had shrunk to 324 ha/800 acres by 2012.
Fleurie- Beaujolais
One of the ten beaujolais crus, and surely the appellation with the prettiest name in France, comprised 822 ha/2,030 acres of vines in 2012. It has a particularly efficacious co-operative, and produces wines which, it is easy to believe, have a particularly floral perfume. Partly because of its name perhaps, Fleurie is one of the most expensive Beaujolais. Soils vary from sandy in the south west where the lightest wines are grown, to clay towards moulin-à-vent in the west where wines can be quite meaty and full bodied.
Jean Folliard- Region of Production
Morgon
Jean Folliard- Winery Location
Le Clachet
Jean Folliard- Year Established
1981
Jean Folliard- Summary
Jean and Agnès Foillard took over the domaine from Jean’s father in 1980. Jean is part of Kermit Lynch’s designated “Gang of Four”: four Beaujolais vignerons following the teachings and practices of late winemaker and chemist Jules Chauvet, considered a forefather of the French natural wine movement. Foillard is known for structured Morgon wines, crafted in a Burgundian style. Vineyards are farmed organically and are hand-harvested, choosing only the healthiest grapes so as to allow vinification without the use of sulfur.
Jean Folliard- Vineyard Holding
14 ha
- Morgon Côte du Py: 8.6 ha; soil is schist, granite and manganese
- Fleurie: 1 ha of 45- to 50-year-old vines; soil is pink sandstone
Jean Folliard- Average Total Production
2,500 cases
Jean Folliard- Top Wines Produced
- Morgon: Côte du Py
- Morgon 3.14: cuvée made exclusively from vines 100 years old (or more) in Côte du Py where soil is schist and granite; the name is a play on Py with Pi (π)
- Morgon Cuvée Corcelette: from a parcel of 80-year-old vines in Morgon on sandstone soil
Fleurie
Jean Folliard- Inaugural Vintage (for top wines)
unknown
Jean Folliard- Brief Description of Style / Vinification Techniques
Foillard employs whole-cluster fermentation with indigenous yeasts. The wines age from six to nine months in oak, mostly in used Burgundy barrels (foudres are used for the Cuvée Corcelette). Wines are unfiltered, and no sulfur is added during vinification.
Daniel Bouland- Region of Production
Morgon
Daniel Bouland- Winery Location
Corcelette
Daniel Bouland- Year Established
Unknown
Daniel Bouland- Summary
Daniel Bouland farms organically in the Morgon lieux dits of Douby, Côte du Py and Delys. He works alone in his vineyards, and his younger parcels have been planted using selection massale from his older vineyards. Bouland adamantly refuses chaptalization and employs non-interventionalist winemaking.
Daniel Bouland- Vineyard Holdings
- Morgon: lieux dits Corcelette and Delys; vines are 45 to 85 years old; soil is granite and schist
- Côte de Brouilly: vines are 70 years old; soil is schist and granite
- Chiroubles: vines are 30 years old; soil is sandstone
Daniel Bouland- Average Total Production
3,000 cases
Daniel Bouland- Top Wines Produced
- Morgon Corcelette Vieilles Vignes
- Morgon Delys
- Côte de Brouilly Cuvée Mélanie
Daniel Bouland- Inaugural Vintage (for top wines)
unknown
Daniel Bouland- Brief Description of Style / Vinification Techniques
Grapes are hand-harvested and ferment in open-top, old wood. 100% whole-cluster semi-carbonic fermentation starts from indigenous yeasts. The wines age in large foudres and are bottled unfiltered.