Château Thivin, Côte de Brouilly, Vintage 2019, ABV 14.1%.
Côte de Brouilly is a Beaujolais Cru named after the blue volcanic hillsides from which this wine comes, and where Château Thivin is located, in the northern part of the Beaujolais region. 🇫🇷
This wine is made exclusively from Gamay grapes which were grown on old vines, which may have contributed to the concentrated fruit aromas and flavors of this wine. 🍇
This wine has a nice structure. It is dry with medium(+) acidity, a medium(+) body, high alcohol, medium(-) tannins, and medium(+) intensity of aromas and flavors including black cherry, blackberry, plum, raisin, violet, lavender, chalk and slate. It has aging potential, but is delish even as a baby.
This wine was aged for 6 months in oak foudres prior to bottling.
We’ve paired this wine with a chicken schnitzel and a watercress-apple and fennel relish. It is a lovely complement. — 5 days ago
American geography ignoramus that I am, little did I know that the Northernmost tip of the Rhone- Cote Rotie- is the kissing cousin of Beaujolais. St. Amour is more midpoint, but has that great granite terroir which makes this long standing Cru Bojo (& under 20$) a perennial fave. It’s that mineral tautness I love. — 4 days ago
Enjoyed this producers wines in the past, was excited to see this at the LWS. Excellent. Electric, vivid, with great energy and hums across the palate. Very floral and quite mineral, with red fruit on the palate along with some herbs and funk. Really comes alive with air. Coup de cœur... — 2 months ago
Beautiful Beaujolais that transcends the appellation. With 3 years it’s starting to behave like a Pinot Noir. Blind of all, we’d certainly be wrong. A wine that needs at least one hour of aeration to give time to the beautiful material to deploy. Fine, tight and persistent tannins. Serve at 12-13 degrees.
Superbe Beaujolais qui transcende l’appellation. Avec 3 ans ça commence à se comporter comme un pinot noir, d’ailleurs à l’aveugle on s’y tromperait certainement. Un vin qui a besoin d’une heure d’aération au moins pour laisser le temps à la belle matière de se déployer. Tanins fin, serrés et persistants. Servir à 12-13 degrés. — 15 days ago