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

  • Country

    France

  • Region

    Côte de Brouilly, Beaujolais

  • Total holdings

    27ha

  • Winemaker

    Claude-Edouard Geoffray

  • Established

    1877

  • Cultivation

    Lutte raisonnée

  • Website

    www.chateau-thivin.com

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