There’s a few pieces on Beaujolais in the papers I’ve seen recently, so thought I’d introduce a few label terms you might see to help out.
Beaujolais is an appellation that is geographically part of Burgundy. But (for what I imagine to be highly snobby reasons) isn’t considered part of it winewise.
There are three core distinctions in discerning Beaujolias quality: Beaujolais, Beaujolais-Villages and Beaujolais-Cru. The first two are almost always going to be on the bottle. If it falls into the third category, it is instead likely to focus on the ‘Cru’ name.
There are ten Beaujolais Cru - small villages or areas within Beaujolais-Villages which are considered the best quality for the area. The lighter-bodied Crus are: Brouilly, Régnié and Chiroubles. The medium-bodied Crus are Côte de Brouilly, Fleurie, and Saint-Amour. The full-bodied Crus are Chénas, Juliénas, Morgon, and Moulin-à-Vent.
So the very best Beaujolais is likely to prioritise one of those ten names on the label, over the wider appellation name itself.