![[SOLD-OUT] Thivin Cote de Brouilly Sept Vignes 2018](https://cdn11.bigcommerce.com/s-lifkcwga8l/images/stencil/1280x1280/products/18640/11685/apioyk7ac__26170.1593417474.jpg?c=1 "[SOLD-OUT] Thivin Cote de Brouilly Sept Vignes 2018")
From the oldest, most famed estate on Mont Brouilly!
"Cranberry whiffs, touch of mushroom but mostly chalk and stone... Fleshy in the palate but retains lightness of fruit flavour and weight... I like it!" - Mike Bennie, Wine Front
'It is no surprise that Château Thivin is the benchmark domaine of the Côte de Brouilly; everything about it is exceptional.' Kermit Lynch.
'Based in the Côte de Brouilly cru, this is benchmark Beaujolais: the Thivin wines are classic and structured, and repay ageing.' Jamie Goode, Wineanorak
"From seven plots, as per the name, framed as an entry level wine for the Brouilly range. Organic farming is the baseline too.
Has a kind of stony aroma, latent cranberry whiffs, touch of mushroom but mostly chalk and stone. Fleshy in the palate but retains lightness of fruit flavour and weight – a kind of gossamer spread in the mouth, fresh, just ripe cherry flavours. It’s what you’d call A Savoury Wine but you get the gist that just ripe fruit has a place here. Lithe, sinewy wine of good character and detail. I like it.
"Château Thivin is the oldest estate on Mont Brouilly. The original manor was built in the 14th century and the estate was bought by the Geoffray family at the end of the 19th century, their descendants being instrumental in the creation of the Côte de Brouilly appellation in the 1930s. Today Chateau Thivin is run by Claude Geoffray and his wife and their son Claude-Édouard and his wife."
- Mike Bennie, 93 Points, Wine Front
"The soils are blue stone rather than the pink granite more common in Beaujolais, so there tends to be more clay than sand and also some gravel. Claude-Édouard Geoffray believes this type of soil gives a floral note to his wines. The parcels are fermented separately and their fermentation method is what is generally referred to in the region as 'traditional', though this seems to have many nuanced interpretations among the producers. Carbonic maceration until the skins break, proceeding to 'normal' fermentation in the same vessel, then pressing before fermentation has finished. The fermentation finishes in oak foudres, where the wine also ages for around nine months. He prefers to work with 70% whole bunches as he believes this gives him the sweet spot of structure, freshness and fine tannins."
- Claude Geoffray
Organic
Vegan-friendly
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