The Best Beaujolais Wines: Crus, Estates, and Vintages

Best Beaujolais wines: crus, estates and vintages

Beaujolais faces a persistent paradox: it is one of France’s most undervalued wine regions in terms of reputation, yet one of its best for value. Overshadowed for decades by Beaujolais nouveau—a festive, seasonal wine that gives a very incomplete picture of the region—the Beaujolais crus are now being rediscovered by wine lovers worldwide.

This guide explores the 10 Beaujolais crus and their character, the benchmark estates that have done the most to revive the appellation, the vintages to seek out, market prices and the best food and wine pairings to help you make the most of this appealing, generous region.

Key takeaways:

-       Beaujolais is dominated by Gamay noir à jus blanc, a fruity grape variety low in tannins : the wines are approachable when young, but the 10 crus can age remarkably well (5 to 15 years).

-       The region has three levels: Beaujolais, Beaujolais-Villages and the 10 crus. Moulin-à-Vent and Morgon are generally considered the most powerful and best suited to aging.

-       Beaujolais was among the earliest regions to embrace natural and biodynamic wine, with winemakers such as Marcel Lapierre, Jean Foillard and Yvon Métras leading the way.

-       Beaujolais nouveau is a festive, seasonal wine released on the third Thursday of November and accounts for only about a quarter of the region’s production ; the 10 crus are nothing like it.

-            Prices remain among France’s most affordable for wines that are often remarkably good: most crus cost between 12 and 30 euros, with only the rarest cuvées priced higher.

Beaujolais: much more than Beaujolais nouveau

A region unfairly defined by its early-release wine

Beaujolais nouveau, introduced in 1951 and sold on the third Thursday of every November since 1985, helped bring the region to worldwide attention. But it also created an oversimplified image : that of a young, light, fruity wine, to be drunk cool on the night of its release. That image does not do justice to the crus in the region’s north, some of which rival Burgundy wines in complexity and aging potential.

The revival began in the 1980s, led by a generation of winemakers who championed their terroirs, reduced yields and adopted less interventionist winemaking. Today, a top Moulin-à-Vent or Morgon cuvée can age for 15 to 20 years, developing a complexity few would once have expected.

Gamay: Beaujolais’s defining grape

Gamay noir à jus blanc is used for almost all red Beaujolais, just as Pinot Noir is used in neighboring Burgundy. Easier to grow than Pinot Noir and naturally more productive, it makes wines with a vivid ruby color, immediately appealing aromas (cherry, raspberry, violet) and supple tannins. That suppleness makes Beaujolais wines so easy to drink young—and sometimes unfairly dismissed as simple wines.

A 10-year-old Jean Foillard Morgon Côte du Py can hold its own against a village-level red Burgundy. It is one of France’s great wine-lover secrets, still available at very reasonable prices.

The Beaujolais wine hierarchy

Beaujolais and Beaujolais-Villages

At the base of the pyramid, Beaujolais covers the southernmost production areas, with their clay-limestone soils. Light and fruity, these wines are best drunk within one to two years of harvest. Beaujolais-Villages, produced in 38 communes selected for the quality of their terroir, offers more structure and complexity, often for less than 10 euros.

The 10 crus: the region’s pinnacle

To the north, on granite terroirs, lie the 10 village appellations—the crus—representing Beaujolais’s age-worthy and prestigious wines. Each has its own character, shaped by its soil, exposure and winemaking traditions.

A closer look at the 10 Beaujolais crus

Moulin-à-Vent: the king of Beaujolais

Moulin-à-Vent is generally considered Beaujolais’s most powerful and age-worthy cru. In its manganese-rich granite soils, Gamay becomes something unique: a wine that, after eight to 15 years in the cellar, can fool even discerning palates into thinking it is a red Burgundy. Jules Desjourneys’s single-vineyard cuvées, aged for nearly two years before bottling, are perhaps the best illustration today.

Morgon: the minerality of Côte du Py

Alongside Moulin-à-Vent, Morgon is the cru that most excites wine lovers. Côte du Py, a hill of weathered schist and volcanic-origin rock—the famous “roche pourrie”—at the heart of the appellation, produces wines of remarkable minerality and depth. Jean Foillard and Marcel Lapierre have made Morgon a worldwide benchmark for natural wine, while Jean-Marc Burgaud champions a more traditional, Burgundian-inspired, plot-by-plot approach there.

Fleurie: elegance and fragrance

Fleurie is the most floral and fragrant of the crus, with violet and rose on the nose, a silky texture and remarkable freshness. It is often recommended as an introduction to fine Beaujolais because it is immediately appealing and needs no particular aging. It is also Yvon Métras’s cru: his small-production cuvées from very old vines are among the region’s most sought-after wines.

Régnié, Chiroubles and Saint-Amour: the lighter crus

These three crus produce the lightest Beaujolais wines, with an immediately appealing combination of fruit, freshness and low tannins. They are ideal served slightly chilled in summer or as an aperitif.

Brouilly and Côte de Brouilly: the southern duo

The largest cru appellation by area, Brouilly produces round, approachable wines that are easy to enjoy young. Côte de Brouilly, on the slopes of Mont Brouilly, is more concentrated and more mineral ; it offers excellent value for money.

Chénas and Juliénas: lesser-known crus with character

Chénas is often described as the little brother of neighboring Moulin-à-Vent: structured and tannic, with good aging potential. Juliénas, one of the most full-bodied crus, can surprise with its ability to age and its characteristic spicy notes.

The best Beaujolais estates

Beaujolais’s revival was built around a generation of winemakers who put terroir and natural practices back at the heart of their work.

Marcel Lapierre: the founding father

Marcel Lapierre (1950–2010) was a driving force behind Beaujolais’s revival. Influenced by Jules Chauvet, whom he met in 1981, he was among the first to make wine without added sulfur and to emphasize terroir over technique. His Morgon, now produced by his son Mathieu, remains a benchmark for the appellation. For many, he is the winemaker who changed how the world sees Beaujolais.

Jean Foillard: the precision of Morgon

A student of Marcel Lapierre, Jean Foillard is now considered by many to be one of Morgon’s finest winemakers. His Côte du Py, made with Burgundian precision, is one of Beaujolais’s most sought-after wines—so much so that wine merchants usually sell it by allocation.

Which vintages should you choose for an age-worthy Beaujolais?

While basic Beaujolais is best drunk within the year, the vintage deserves particular attention when choosing cellar-worthy cuvées from the 10 crus.

•            2023: generous and balanced, with crus that are approachable young yet have real aging potential.

•            2020: sunny and concentrated, with dense crus that need a little more patience.

•            2019: exceptional, with concentration, freshness and remarkable tannic structure in the northern crus.

•            2018: generous and full-bodied, a very good vintage for Moulin-à-Vent and Morgon.

•            2015: a warm, powerful vintage, with wines from age-worthy crus still in fine form.

•            2014: fresher and more elegant, perfect for lighter crus (Fleurie, Chiroubles).

•            2010: an outstanding vintage for aging : the best Moulin-à-Vent and Morgon wines are still at their peak.

Beaujolais wine prices: some of France’s best values

This is one of the region’s strongest selling points. Compared with Burgundies of similar quality and style, Beaujolais crus remain very affordable.

•            Beaujolais and Beaujolais-Villages (5–10 euros): an ideal introduction for everyday drinking.

•            Affordable crus (12–18 euros): Fleurie, Régnié, Chiroubles and Saint-Amour—fruity and ready to enjoy.

•            Age-worthy crus (18–30 euros): Moulin-à-Vent, Morgon and Juliénas from the best estates offer exceptional value for money.

•            Prestige cuvées (35–80 euros): Foillard Côte du Py, Métras Fleurie L’Ultime and single-vineyard cuvées from Jules Desjourneys: limited-production, highly sought-after wines.

A Jean Foillard Morgon Côte du Py, at around 35 euros, often offers more complexity and pleasure than a village-level red Burgundy costing 50–60 euros. It may be the best value among French red wines today.

How should you serve Beaujolais?

Serving temperature: cooler than you might think

Beaujolais wines are almost always served cooler than other reds: between 12 and 15°C, depending on the cru. Serve lighter crus (Chiroubles, Régnié, Fleurie) at 12–13°C and more structured ones (Moulin-à-Vent, Morgon) at 14–15°C. This cool serving temperature brings out Gamay’s fruit and vibrancy.

Should you decant it?

Basic cuvées and lighter crus need no decanting. For top Moulin-à-Vent or Morgon cuvées aged eight years or more, a brief 20- to 30-minute decant can help them open up.

Beaujolais food and wine pairings

Gamay’s versatility makes it an exceptionally reliable wine for the table, especially with Lyonnais cuisine and informal meals.

Beaujolais is an ideal everyday red: fruity, smooth and versatile, it pairs with a range of dishes that would not suit an overly structured Cabernet Sauvignon or Syrah.

Frequently asked questions about Beaujolais wines

What are the 10 Beaujolais grands crus?

People commonly call them “grands crus,” but the official designation is simply “cru du Beaujolais.” The 10 crus are Moulin-à-Vent, Morgon, Fleurie, Régnié, Chiroubles, Brouilly, Côte de Brouilly, Chénas, Saint-Amour and Juliénas. Moulin-à-Vent and Morgon are generally considered the most powerful and best suited to aging.

Which Beaujolais is the most expensive?

The most sought-after cuvées are Yvon Métras’s Fleurie L’Ultime, Jules Desjourneys’s Moulin-à-Vent and Chénas, and Jean Foillard’s Morgon Côte du Py. Some older vintages from Lapierre, Foillard or Métras cost considerably more.

What are the top-end Beaujolais wines?

The finest Moulin-à-Vent, Morgon and Fleurie wines from producers Jean Foillard, Marcel Lapierre, Yvon Métras, Jean-Marc Burgaud, Jules Desjourneys and Château Thivin represent the region’s highest quality. These wines can age for 15 to 20 years, particularly in great vintages such as 2010, 2015 and 2019.

How are the Beaujolais crus ranked?

Unlike Saint-Émilion or the Médoc, the Beaujolais crus have no official ranking. All 10 have the same formal status, though Moulin-à-Vent and Morgon are commonly regarded as the most powerful, and Chiroubles, Régnié and Saint-Amour as the lightest. Since 2023, several crus—Fleurie, Brouilly and then Moulin-à-Vent—have submitted applications to the INAO seeking premier cru recognition for certain named vineyard sites ; the review process takes several years.

Can Beaujolais age?

Yes, contrary to popular belief. Basic Beaujolais is best drunk within one or two years, but crus grown on granite and schist soils (Moulin-à-Vent, Morgon, Juliénas, Chénas) benefit considerably from five to 15 years of aging. In exceptional vintages, wines from the best estates can age for 20 years.

In summary: 5 keys to choosing your Beaujolais

1.          Don’t use Beaujolais nouveau as your benchmark: the 10 crus are nothing like this festive, early-release wine.

2.          Decide which style you want: light and ready to drink (Fleurie, Régnié), or powerful and age-worthy (Moulin-à-Vent, Morgon).

3.          Choose a benchmark estate: Lapierre, Foillard, Métras, Thivin, Burgaud and Jules Desjourneys are reliable names for quality.

4.          Serve it cool: 12 to 15°C, depending on the cru, is the essential rule for bringing out Gamay’s fruit.

5.          Make the most of the prices: Beaujolais offers some of the best value among French wines ; its crus remain undervalued.