Château Thivin

Côte de Brouilly

2021
Côte de Brouilly
Beaujolais
France
Say It
Sha-TO Tee-VEN COTE duh Broo-YEE
Varietal
Gamay
$35
Flavors & Quality
Red Berries Red Berries
Lavender Lavender
Musk Musk
Organic Organic
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Palate Character

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COLOR
Red/Violet Tinge
BODY
TANNIN
ACIDITY
SWEET
ALCOH.
13.5%
GRAPE(S)
Gamay
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Why this wine made the cut…
Top Beaujolais producer that delivers even in challenging vintages like 2021.
Beaujolais
GRAPE VARIETAL(S)
Gamay
100% Ga-MAY
Gamay is a very old Burgundian variety often overshadowed by Pinot Noir. In the past, Gamay wines were often simple light and fruity wines, but old vine Gamay, especially Cru wines in Beaujolais have the potential to make very serious age-worthy wines with complex red and dark fruit, spice, and floral components at reasonable prices, especially for the serious complexity found in these wines.
Country / State
France
Region
Beaujolais
Sub Region
Côte de Brouilly
Producer
Château Thivin
Winemaker(s)
Claude, Evelyne, and son Claude-Edouard Geoffray
Vintage
2021
Château Thivin's EstateChâteau Thivin's Estate

Château Thivin

Beaujolais

Built in the fifteenth century on a volcano, Thivin is the oldest estate on Mont Brouilly, and more importantly, is the benchmark of quality for the Côte de Brouilly. That distinction can be attributed first to Zaccharie Geoffray, who purchased the château in 1877, and his son, who expanded the estate, improved the quality, and played an important role in creating the Côte de Brouilly appellation.  

Château Thivin's Barrel RoomChâteau Thivin's Barrel Room
Château Thivin's Vineyards at SunsetChâteau Thivin's Vineyards at Sunset

Today the current generation of the Geoffray family carries the torch with dedicated focus on featuring the best of their special terroir. Thivin’s Côte de Brouilly vineyards are mostly south-facing, relatively steep slopes, dedicated completely to Gamay old-vines that average 50 years of age. The soil is plowed and composted regularly, while cover crops are left between some rows to encourage biodiversity, avoiding any use of insecticides. 

Each section of the vineyard is harvested and vinified separately to preserve the unique characteristics afforded by the terroir, defined by different altitudes and soils. The family employs traditional whole-cluster fermentation that yields characteristic fruit driven wines, and then uses gravity flow without being crushed to cuvees. Each vintage spends a few months in large oak foudres before bottling.