Château Thivin
Château Thivin is the benchmark domaine of the Côte de Brouilly. Old vines, traditional whole-cluster fermentations, a gravity-led winery and élevage in large old oak foudres result in an aristocratic, beautifully aromatic range of crus.
The 7 Vignes is a blend of all the estate’s holdings; La Chapelle is at the highest elevation and always the last to be picked; Godefroy, from nearly century-old vines low down on the eastern part of the mountain yields hugely complex wine with dark, black fruit; Griotte is juicy and energetic with red-cherry fruit; Cuvée Zaccharie, a blend of the 7 crus with 10% going into barriques, 5-7% new – it is not overpowered by oak but has more structure, requiring bottle age.
“Claude-Edouard Geoffray…has cast his magic wand over recent releases from Château Thivin and produced some absolute classic from around the Côte de Brouilly.” Neal Martin
General information
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Country
France
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Region
Côte de Brouilly, Beaujolais
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Total holdings
27ha
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Winemaker
Claude-Edouard Geoffray
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Established
1877
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Cultivation
Lutte raisonnée
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Website
Wines produced
| Wine | Grapetype(s) | Vine age | Soil type | Vineyard area |
|---|---|---|---|---|
| Beaujolais-Villages Rosé | Gamay Noir à Jus Blanc | 50 years old | Sand & pink granite | 1ha |
| Brouilly Reverdon | Gamay Noir à Jus Blanc | Average age 40 years | Pink granite and sand | 7ha |
| Côte de Brouilly 7 Vignes | Gamay Noir à Jus Blanc | Average age 45 years | Blue volcanic rock & diorite | 8.3ha |
| Côte de Brouilly Clos Bertrand | Gamay Noir à Jus Blanc | Average age 15 years | Blue volcanic rock & diorite | 2ha |
| Côte de Brouilly La Chapelle | Gamay Noir à Jus Blanc | Average age 50 years | Blue volcanic rock & diorite | 2ha |
| Côte de Brouilly Cuvée Godefroy | Gamay Noir à Jus Blanc | Average age 90 years | Blue volcanic rock & diorite | 1ha |
| Côte de Brouilly Les Griottes de Brulhié | Gamay Noir à Jus Blanc | - | - | - |
| Côte de Brouilly Cuvée Zaccharie | Gamay Noir à Jus Blanc | - | - | n/a |
Viticulture / Vinification
Rose
- Indigenous yeasts used for fermentations
- Direct pressed - results in a rosé with great aromatic intensity and pale hue
- Macerated with the skins for 1 day
- Élevage in used oak and stainless steel
- Bottled in the Spring following the harvest
Red wines
- Indigenous yeasts used for fermentations
- Partial destemming
- Semi-carbonic maceration
- Élevage in tradtional oak foudres
- All parcels are vinified separately
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