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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 the Chardonnay grape variety: it has its fruit and taste.

This “Land of the Golden Stones” is in the Southern Beaujolais, just north of Lyons. Jean-Paul Brun is the owner and winemaker at this 40-acre family estate. Brun has attracted the attention of the French and American press for the wonderfully fruity and delicate wines he produces.
Brun’s wines are not “blockbusters” in the sense of being “big.” The emphasis is not on weight, but on fruit. Beaujolais as it once was and as it should be.
A deeply colored wine with a bouquet of red fruit and very soft tannins.

(Wine Advocate: 90 Points)

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.
2008 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.

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.

Product of a vineyard of entirely sandy/granite soil, Fleurie seduces with its velvet smoothness, its elegance and its aroma of flowers and fruits: irises, violets, rose petals, peaches, blackcurrants and red berries. Slightly chilled, it is a great accompaniment to a light lunch of sandwiches and salads.

Coudert’s Fleurie, often better known as “that delicious wine with the horse on the label”, comes from the Clos de la Roilette, in the village of Fleurie. The vineyard has an eastern exposure that borders the Moulin-à-Vent and is situated on one of the best slopes in the Beaujolais Crus.

A deep blackcurrant color with a hint of purple, a restrained nose of crème de cassis, a rich, full mouth with aromas of cassis, black cherries, and a nutty character.
Edited from louisdressner.com

Technically this is Beaujolais but in style and sophistication it is much more.