Beaujolais has an image problem. For decades the region's name was synonymous with Beaujolais Nouveau, the light, fruity, drink-it-this-week wine released every November. That association has overshadowed a far more serious side of the region: the ten Cru Beaujolais appellations, where Gamay grown on granite and volcanic soils produces wines with real structure, ageing potential, and a growing following among serious wine drinkers.
What Makes Cru Beaujolais Different
The ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly, Côte de Brouilly, Chénas, Chiroubles, Juliénas, Régnié, and Saint-Amour) sit in the northern part of Beaujolais, where the soils shift from the region's typical clay and limestone to granite and, in Moulin-à-Vent's case, manganese-rich sand. These soils, combined with old vines and lower yields, produce Gamay with far more depth and tannic grip than its Nouveau cousin. Confusingly, these wines are often labelled only with the cru name, without the word 'Beaujolais' appearing at all, which is one reason many drinkers don't realise what they're looking at on a wine list.
Morgon: The Cru That Ages Like Burgundy
Morgon is arguably the most serious of the ten crus. Its best sites, particularly the volcanic soils of Côte du Py, produce wines that can develop for a decade or more, gaining a savoury, almost Burgundian complexity that has earned Morgon the local saying that it 'morgonne', becoming more Pinot-like with age.
Jean-Marc Burgaud's Morgon 'Côte du Py' is one of the appellation's most respected producers, farming old vines on the volcanic soils that give this specific site its name. Expect dark cherry and blackberry fruit, a mineral, almost smoky edge, and enough structure to reward a few years in the cellar, or a decanter an hour before dinner tonight.
Moulin-à-Vent: The 'King of Beaujolais'
If Morgon is the cru that ages, Moulin-à-Vent is often called the most powerful and structured of them all, sometimes nicknamed the 'King of Beaujolais'. Named after the windmill that still stands at the appellation's highest point, its manganese-rich soils produce wines with real tannic backbone, closer in weight to a village-level Burgundy than to typical Gamay.
Chateau du Moulin à Vent, from the appellation that shares its name, is available in both the 2020 and 2023 vintages, a useful pair for anyone curious about how these wines evolve with a few years of bottle age.
Why Gamay Works So Well With Malaysian Food
Cru Beaujolais occupies a sweet spot that few red wines manage: enough structure to feel serious, but with bright acidity and moderate tannin that make it genuinely food-friendly. Served lightly chilled (around 14 to 16°C), it is one of the most versatile reds for Malaysian tables, equally at home with grilled satay, roast duck, or a simple char siew.
Frequently Asked Questions
Is Cru Beaujolais the same as Beaujolais Nouveau? No. Beaujolais Nouveau is a young, fruity wine released a few weeks after harvest, meant to be drunk immediately. Cru Beaujolais comes from ten specific villages with superior terroir, is made for ageing, and is a completely different category of wine.
Should Cru Beaujolais be served chilled? A light chill, around 14 to 16°C, brings out the wine's fresh red fruit character. This is noticeably cooler than typical red wine serving temperature but warmer than white wine.
Where can I buy Cru Beaujolais in Kuala Lumpur? Browse the full Beaujolais collection at The Vintage Wine Club, including Morgon from Jean-Marc Burgaud and Moulin-à-Vent from Chateau du Moulin à Vent.
For orders, tastings, or personalised recommendations, contact The Vintage Wine Club Malaysia at admin@thevintageclub.my, WhatsApp +6012 2801623, or visit us at Publika, Solaris Dutamas, Kuala Lumpur.