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Beaujolais Blanc is produced both in the Beaujolais and Maconnais wine-areas.

Fish and sea-food lovers are particularly fond of this dry white wine with aromas of flowers and honey. It is a soft and delicious wine and long on the palate. It is very typical of Chardonnay in Southern Burgundy.

Tart, fresh cherry, flowers and dark concentrated berries in the nose. Wonderfully chewy, chalky and rich with a very long finish.
This is way beyond Beaujolais; not to mention great complexity in a Red Burgundy for under $20.

“Jean-Paul Brun made his reputation in Beaujolais the hard way (as if making a reputation anywhere in this region is easy!) by taking a vocal position on quality and crafting exemplary wines from chalk-clay soils in the south.”
Wine Advocate

39 villages produce wine classified as Beaujolais Villages. Georges and Franck Duboeuf’s attractive, cherry-scented wine with its nose of strawberries and blackcurrants shows smoothness and balance. 2009 is a strong, solid vintage in the Beaujolais. Serve slightly chilled.

Jadot produces a bright fruity style of Beaujolais, showing notes of both dark and red cherry with some floral aromas.

Located at the foot of Mount Brouilly, this is the largest and highest yielding of the Beaujolais Crus with 1,200 hectares (3,000 acres) under wine. This is often a more robust and yet flowery wine than some of the other crus. A bouquet of soft fruits, plums and peaches.

This is the rarest of the Beaujolais Crus and it enjoys an enviable location next door to the famous Moulin-à-Vent. The wine is ruby colored with hints of garnet, well structured with a floral, woody bouquet. Quite deep and rich compared to its lighter cousins, Chenas is a great match with roast beef or chicken not to mention bbq ribs.

Here the rich gamay fruit is more vibrant and we find a lttle spiciness on the nose. The granite soil imparts some minerality.
Brimming with fruit and flowers, it is one of the most individual wines of Beaujolais.
Put out some cold cuts, thin sliced sopressata, good bread and sharp mustard on the side.

Here the rich gamay fruit is more vibrant and we find a little spiciness on the nose. The granite soil imparts some minerality. Brimming with fruit and flowers, it is one of the most individual wines of Beaujolais.
Lightly chill. Put out some cold cuts, thin sliced sopressata, good bread and sharp mustard on the side.

The vineyards of Côte de Brouilly range over the steep, well-exposed slopes of Mount Brouilly whose deep volcanic soils are a combination of granite and schist.
It is a fine wine, violet-coloured with a bouquet redolent of irises and fresh grapes.
Côte de Brouilly (like Brouilly, itself) needs a little time in bottle to develop its elegant and distinctive style.

The vineyards of Côte de Brouilly range over the steep, well-exposed slopes of Mount Brouilly whose deep volcanic soils are a combination of granite and schist. It is a fine wine, violet-coloured with a bouquet redolent of irises and fresh grapes. Côte de Brouilly (like Brouilly, itself) needs a little time in bottle to develop its elegant and distinctive style.