Let's not split hairs; Beaujolais has had a proper crap reputation for a good few years now. Some might say it's a bit knackered, while some may argue its warranted, and serves them right for serving up some right dross. Street cred is down the drain and close to being flushed away with all the other turds, especially with that Nouveau gimmicky nonsense. Sure, such occasion creates some fun antics for a piss up one night of the year - we at Roy's HQ are all up for getting stuck in to a jolly up - but does it do more harm than good for the region's quality perception?

Thankfully, we are of a more rounded mindset to find solace in the delights of the Gamay grape. Beaujolais remains home to incredibly good value French red wine, and thanks to a wave of producers spearheading the natural and organic movement, there is importantly a rise in quality too as part of the Beaujolais renaissance. These are wines that are low-intervention, produced without use of sulfur, and natural wines that are clean are a key driver. Colour, structure, tension and weight differ, yet the lushness remains ever present.

Producers like Romuald Valot, Jean Claude Lapalu, Philippe Viet and Jean Foillard make wines of clarity that maintain their traditional broodiness and cherry fruit, but now also lean heavily on expressing purity and elegance. Meanwhile, the styles from Benoit Camus and Clos Sauvage couldn't be more different. All of these examples are delicious wines to pass the time come rain or shine, but they also yield a vibe which demands enjoyment. 

Cru Beaujolais are becoming more popular, yet it is still one of the world’s most under-appreciated, and undervalued, wines. If you’re after a crowd-pleasing session red with moderate tannins and reasonable alcohol levels (generally speaking), then look no further.