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Grab your gamay gloves and buckle up your Bojo-belt, as due to popular demand (and staff-wide obsession), Bo-jo-nanza is back! Simply, these are the wines we want to drink all the time, and especially to pair with the bountiful harvest at the end of the New England growing season. Here are a couple of reminders about our beloved Crus Beaujolais:


  • Beaujolais extends far beyond the November marketing blitz known as Beaujolais Nouveau into the occasionally transcendent realm of Burgundy.
  • There are ten villages or Crus recognized in Beaujolais to produce distinctive red wines, all made entirely from the gamay grape variety.
  • Gamay was exiled from the Côte D’Or of Burgundy by the Duke of Burgundy at the end of the 14th century for being “a very bad and disloyal plant”.
  • Gamay is better suited to the hard, granitic soils of Beaujolais than the softer limestone soils of the Côte D’Or.
  • Beaujolais is among the easiest of red wines to pair with food, as demonstrated by their ubiquity on restaurant wine lists.
  • If you enjoy pinot noir, or any red wine that emphasizes balance and elegance over power and impact, you will likely enjoy Beaujolais.


This year we’ve pared down the package to a very manageable six wines from six different producers, each from a different one of the ten village Crus. They are each available individually, or if you’d like to really explore the region (or just have a killer party), we’re offering a special discount on the purchase of a bottle of each wine.


Bo-jo-nanza! $100
over 20% off!

A bottle of each of the wines described below. Travel village by village at your own pace through the entire region of Beaujolais; or, gather a group of friends and open them all at once to share the ultimate Cru Beaujolais experience!


2013 Damien Collonge Chiroubles “L’Aurore des Côtes” $18
The vineyards of Chiroubles are higher in elevation than most in Beaujolais, typically producing wines that emphasize levity, floral aromas, and youthful drink-ability. Fabien Collonge is part of the new generation of winemakers in Beaujolais, though he follows in the footsteps of generations of winemaking in his own family. From his modest estate, Collonge produces just this one wine from his family’s vineyards.


2013 Jean-Marc Burgaud Régnié “Vallières” $17
Régnié is the youngest Beaujolais Cru, created in 1988, the year before Jean-Marc Burgaud established his domaine in Morgon. Grown in sandy and stony soil, this wine is characterized by its youthful, charming fruity aromas, and supple, round texture.


2012 Domaine des Terres Dorées Fleurie $27
Superstar vigneron Jean-Paul Brun relies on native yeast and Burgundian winemaking techniques to make the truest expression of the limestone pierres dorée (golden stones) of Beaujolais, after which his family estate is named. The wines of Fleurie offer the more effortless, elegant side of gamay, with more emphatic floral aromas.


2012 Maison P-U-R Morgon “Côte du Py” $25
Maison P-U-R is a small négociant started by two friends, Florian Looze and Cyril Alonzo.  The initials of their label stand for “Production, Unique, Rebelle”, three words that represent their philosophy and approach to winemaking. Côte du Py is a famous hillside vineyard just to the north of the village of Morgon known for producing some of the region’s most powerful and age-worthy wines.


2011 Domaine les Roches Bleues Côte de Brouilly $20
Romans planted vineyards along the southern slopes of Mont Brouilly before anywhere else in Beaujolais. The blue and green stony soils are a complex mix of schist and diorite (rock composition between gabbro and granite). We find this version from a family estate with generations of knowledge and experience as it has just started to come into maturity, leaving behind its purple robe of youth to reveal the deep minerality within.


2010 Domaine de Colette Moulin à Vent $20
Jacky Gauthier farms 14 hectares of vineyards scattered throughout Beaujolais using natural methods. We featured his delicate Régnié in last year’s Bo-jo-nanza, and this year have chosen his Moulin à Vent, which is grown in manganese-rich granitic soils.