The Wines of Beaujolais

Explains the significance of terroir in characterizing the crus and details the important work done in the region to differentiate its soil typesExamines why Gamay is so well suited to the region and assesses the viticulture and winemaking methods that allow it to shineExplores in detail the 10 Beaujolais crus along with the Beaujolais Villages and Beaujolais appellations, profiling their most interesting and innovative producersSupported by colour photos, and maps detailing the geology of the regionAuthor Natasha Hughes MW is an experienced journalist who has built a reputation as an expert on Beaujolais over the last 20 years (Instagram @latashmw; 1,767 followers)In The wines of Beaujolais Natasha Hughes MW guides readers expertly to a greater understanding of the diversity of wines made in the region. In the last few years, the quality of wines emerging from Beaujolais has risen dramatically, yet many still associate the region with Beaujolais Nouveau. From the 1960s onwards the region became best known for these fun, unsophisticated wines, which were released just a few weeks after harvest. Nouveau brought financial security to the region, but the extraordinary level of demand for these wines also led to industrialized methods of farming and wine production. The resulting decline in quality ultimately damaged Beaujolais’s reputation. Most wine lovers were unaware that, in parallel with this, there was a movement in the region to re-establish Beaujolais’s historic reputation as a source of fine wines. The focus was on terroir, respect for the environment and considered winemaking – all things valued by today’s wine lovers. This movement has gained momentum in recent years and Beaujolais is now a region with ambitions to match up to the reputation conferred on its neighbours in Burgundy and the Rhône.