Beaujolais is a wine region in eastern France, just south of Burgundy, known for its rolling hills, granite-based soils, and a temperate climate influenced by both continental and Mediterranean conditions. The region is divided into three main zones: basic Beaujolais AOC, Beaujolais-Villages, and the ten crus of Beaujolais in the north, such as Morgon, Fleurie, and Moulin-à-Vent, which produce the region’s most complex and age-worthy wines. These northern areas benefit from steeper slopes and more varied soils, contributing to distinctive expressions of the region’s signature grape, Gamay. Gamay thrives in Beaujolais’ granitic and schist soils, producing light to medium-bodied reds with bright acidity, low tannins, and vibrant red fruit flavors like cherry, raspberry, and cranberry. While Beaujolais is often associated with the fresh, early-drinking Beaujolais Nouveau, the region also produces serious, terroir-driven wines—especially in the crus—that can age beautifully. Traditional producers like Georges Duboeuf helped popularize the region globally, while smaller, artisanal growers and natural winemakers are gaining recognition for crafting expressive, site-specific wines using sustainable or organic methods. Beaujolais offers a wide range of styles, making it both approachable for new wine drinkers and rewarding for seasoned enthusiasts.