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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 90 pts. in 97 notes) - hiding notes with no text | | | Tasted by JonathanP on 1/20/2024 & rated 90 points: Best bottle of this Cote de Brouilly to date. Everything has come together very nicely and all the elements are integrated and in perfect balance. Lots of juicy red fruit with good minerality and perhaps a little less of the briar notes of previous bottles. Smack bang in the middle of its drinking window. (197 views) | | | Tasted by SouthernStateofMind on 5/13/2023: Last of six (6). Similar to prior experience Red cherry, raspberry, with earthy/floral notes. Lively on the palate; acidity present provides required lift to counter richly laden fruit. Delivers lovely even finish. Fully integrated but still plenty of life here. Drink soon. (582 views) | | | Tasted by richard.presser on 10/28/2022 & rated 88 points: Lovely red fruited. Good weight. Surprisingly so, suggesting old vines and great vineyard care. This bottle shows no signs of being beyond its peak. This bottle would go many more years, given the chance. On the firmer side of Beaujolais, with none of the florals that Fleurie gives us. I expect it will open up with time in the glass. (1000 views) | | | Tasted by JonathanP on 3/19/2022 & rated 89 points: Relatively dark in the glass. Black and red fruit on the nose and plate (think dark cherry and cranberry) which also shows a considerable savoury presence of briary stems, earth and a cool herbaceous note. A bucketload of racy acidity on the palate. Medium weight and length. (1286 views) | | | Tasted by fitzi on 1/24/2022: This wine is in a great place right now, with a little exposure to air - say, 20 minutes in the glass or 30 in a decanter. The preliminary curtain of sandy tannins parts, granting ingress to succulent, juicy fruit flavors which lean cherry, and engaging attention by the contrast in textures. Fine acidity and good balance, everything very nicely proportioned, no flab. Only seven months since my last bottle, but this one is much better than I recall from that sample; sipping after the wine had been in the glass for a bit, I really had to do a double take, so surprised was I by the quality and impact of the inner fruit. My favorite Beaujolais, I'd say, or maybe tied with Foillard Morgon du Py, which offers great flavors and textures in a distinctly different presentation of Gamay. (1294 views) | | | Tasted by maxmanx on 12/21/2021: Last of a case, and still going strong. (1327 views) | | | Tasted by maxmanx on 11/22/2021: 2nd to last bottle, and still going strong. Need to buy more Bojo! (1248 views) | | | Tasted by Bob H on 8/29/2021: With the caveat that I don’t drink a lot of Beaujolais, this is probably at peak right now, and similarly enjoyable to the note I had in May of this year. (1204 views) | | | Tasted by SouthernStateofMind on 6/29/2021: Six (6) years since last visited. Light ruby in color with muted aromas of red cherry, raspberry, and violet. Medium bodied, fresh with underlying strength; warm red fruit flavors are accompanied with earthy/floral notes. Nimble on the palate; acidity present provides required lift to counter richly laden fruit winding to evenly delivered finish. Still plenty of life here but likely at the back end of its drinking window. Drink now or hold. (1059 views) | | | Tasted by fitzi on 6/23/2021: Very nice: palate-cleansing acidity, stern (but not too stern) tannins, modest depth and complexity. No sign of fatigue. Thivin is always the least Beaujolais-tasting Beaujolais I taste, and preferable to 90% of Bordeaux of my experience. (1004 views) | | | Tasted by maxmanx on 6/13/2021: Still going strong! (1029 views) | | | Tasted by Bob H on 5/18/2021: Pretty good today. Black & red berry fruit on the nose, with a savory note as well. Good acidity on the palate. I'm kind of agnostic when it comes to Gamay/Beaujolais, but I am enjoying this on a sunny Tuesday afternoon. (1133 views) | | | Tasted by maxmanx on 4/2/2021: Needed decanting! (999 views) | | | Tasted by diggydan on 2/28/2021 & rated 90 points: Nicely mature but a little bit thin of fruit. (1042 views) | | | Tasted by richard.presser on 3/12/2020 & rated 87 points: Deep red
Rich, Spicey, complex. Medium weight. Nicely developed briary character.
Med palate weight, fruit is perhaps beginning to fade? Drink up. (1157 views) | | | Tasted by Bob H on 3/23/2019: Similar to the Dubois in weight, and also with tart red fruit on the palate. Very nice. (2022 views) | | | Tasted by winopops3 on 11/12/2017 & rated 93 points: Absolutely delicious right out of the gate. Sour cherry, berry and mineral with a medium finish. Drink now or wait a few years either way all good. (2877 views) | | | Tasted by Tim Heaton on 8/25/2017: Some recent notes have made me curious - glad I checked on it. The first night there is no joy to be found, just shrill acidity, well-concealed fruit that's more an apparition than a partner of any kind. After pouring/drinking a glass with a dish of roasted chicken, I put the remainder of the bottle in the fridge, and brought it out again on night #4 - wow, the transformation is complete! Rusticity in the background, but full (for this wine) fruits out in front. Love the sense of place and balance here, each glass more exciting than the one before it. Pretty much a 180 from night #1, so if you're expecting good things here, wait another 5-6 years for these screechy acids to settle in - even then, will need lots of air, I imagine. Lots of fun, this lesson. 13,0% abv., HOLD. recommended+ (4012 views) | | | Tasted by Bob H on 8/20/2017: About three years since my last note on this wine. Color is a translucent ruby, with blackberry and raspberry fruit on the nose.
Pronounced, bordering on shrill, acidity. At this point that kind of dominates the palate. Quite tart. I'll see if this smooths out later when paired with some food, but I'm not enjoying it right now. (3131 views) | | | Tasted by chablis28 on 7/13/2017 & rated 93 points: PnP in Burg glass. My first sips were wow, is this ever balanced, resolved and tasty! Lighter red color. Another alluring btl with sappy ripe Chambolle cherries and minerality on a vibrant frame. A panoply of graceful, yet energetic. elegant spicy red fruit flavors. Perfectly pure ripe fruit. Intellectual and yet so accessible and placid. Gorgeous Burgundy, I mean, Beaujolais! 13% Alc. Paid $21 locally on release. 92+/93-. Wish I could find more of these! This is drinking perfectly right now and showing no signs of falling off. My last of 4 btls. (3572 views) | | | Tasted by Deux Chevaux on 1/12/2017: Our last of 6, similar to our prior notes, sorry to see it go. Each of the last three was very nice -- good for you if you have some. (3697 views) | | | Tasted by Deux Chevaux on 10/29/2016: Again similar to our note in May 2015 -- except perhaps we enjoyed it even more, this time over three nights. (3161 views) | | | Tasted by hsacks on 9/18/2016 & rated 92 points: Similar to the 8/29/15 bottle except a touch more evolved. (3017 views) | | | Tasted by Rieslingfan on 8/4/2016: Not as enchanting as it was on release, but it has unclenched from the stern period it entered a year post release. Some of that mouth coating fruit is back, though it is still showing quite a bit of back end acidity. Interesting wine that I wish I had bought a case of, as it is following an intriguing trajectory. Good stuff and worth some additional patience if you have some. (3704 views) | | | Tasted by maxmanx on 7/9/2016: Decant next time! (3234 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Josh Raynolds
Vinous, Jul-13, IWC Issue #10148 (7/1/2013)
(Chateau Thivin Cote-de-Brouilly) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2013, Issue #43, Another Pass Through The 2011 Beaujolais Vintage (and Friends)
(Côte de Brouilly- Château Thivin) Login and sign up and see review text. | By Richard Jennings
RJonWine.com (11/15/2012)
(Château Thivin Côte de Brouilly) Dark ruby color; ripe cranberry, tart red berry nose; tasty, tart red berry, ripe cranberry, mineral, tart raspberry palate; medium-plus finish 91+ points 91 points |
NOTE: Scores and reviews are the property of Vinous and View From the Cellar and RJonWine.com. (manage subscription channels) |
| Château Thivin Producer website
U.S. Importer (addt'l info)GamayPlant RobezFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Beaujolais Vins du Beaujolais (L’Union des Vignerons du Beaujolais)
The vineyards on weinlagen-info
Wine Scholar Guild Vintage Chart & Ratings
# 2009 Vintage Notes:
"There will be a lot of absolutely delicious Beaujolais to try in 2009, as it is indeed a very good, atypically ripe and opulent vintage for Beaujolais. As others here have mentioned, the Louis-Dressner and Kermit Lynch portfolios cover many of the very best estates (with an honorable mention for importer Weygandt-Metzler), and just choosing from their strip labels is a very good jumping off point. As a quick primer, the three best Beaujolais and Beaujolais-Villages producers that I regularly cross paths with are the aformentioned Jean-Paul Brun and his Domaine Terres Dorées, Pierre Chermette of Domaine du Vissoux and Domaine Dupeuble from the Kermit Lynch's portfolio. I also find the Beaujolais-Villages from Joseph Drouhin consistently excellent and very classic in style and like all of this firm's Beaujolais, a completely underrated source for very top drawer Crus and B-Villages.
Amongst the Cru Beaujolais, it is important to keep in mind(again as folks have mentioned already) that certain villages tend to produce much more structured wines, and this will be very evident in a powerful vintage like 2009. In general terms, the wines from Moulin-a-Vent, Morgon and Cote de Brouilly are going to demand a bit of bottle age to really start to drink well in 2009, and these may not be the best growers to focus on when tasting through the vintage to draw your own conclusions. But in these appellations, if you keep in mind that what you are tasting is likely going to need five years of bottle age to really blossom from these crus, you cannot go wrong with Kermit Lynch's "Gang of Five" producers- Thevenet, Lapierre, Foillard, Breton are four of the five- as well as Georges Descombes and Louis et Claude Desvignes from Louis-Dressner. I also like very much the Morgons made by Louis Jadot and Joseph Drouhin for the big houses, and Jean-Paul Brun also makes a very good example of Morgon.
In Moulin-a-Vent, Louis Jadot's Chateau des Jacques makes a very good range- though always structured when young- and Bernard Diochon is excellent year in and year out. Pierre Chermette also makes superb Moulin-a-Vent and the Drouhin version is consistently exceptional. In Cote de Brouilly, the two most exciting producers are Nicole Chanrion and Chateau Thivin (both represented by Kermit Lynch). The Chanrion is usually very accessible out of the blocks for this very stony terroir (it is an extinct volcano), while the Chateau Thivin bottlings demand time and are usually tight and structured when young. Better to try the delicious straight Brouilly from Chateau Thivin if you want to drink one of their wines out of the blocks, as that never demands patience and is lovely.
In the less structured Cru villages, wines I particularly like are the aformentioned Clos de la Roilette in Fleurie (they are the Chateau Yquem of the village- though their vines are right on the Moulin-a-Vent border and the wine used to be sold as Moulin-a-Vent before the AOC went into effect, so they are a bit more structured than most Fleuries), Cedric Chignard, Jean-Paul Brun and Pierre Chermette are all very, very good sources. Domaine Diochon in Moulin-a-Vent also makes a good Fleurie, as does Joseph Drouhin. In general these will be more floral, open and sappy bottles of Beaujolais out of the blocks and they will be delicious from the get-go.
In St. Amour, Domaine des Billards makes absolutely brilliant wines and is one of my favorite producers in all of Beaujolais. In Julienas, Michel Tete is the star producer, but I also like the Drouhin bottling from here very well indeed. There are many more outstanding bottlings to be found scattered thorughout the crus and I am sure that I am forgetting several worthy estates, but this at least will give you a good "to do" list to get started with the vintage. The only '09s I have tasted thus far are the Joseph Drouhin wines, which I tasted through in Beaune in March, and they are deep, sappy and beautifully soil-driven. If all the other top estates have made wines in this style, then this is indeed going to be a very special vintage for the region. But with the wines from Morgon and Moulin-a-Vent, you may do better trying a few bottles from either the 2006 or 2007 vintage if you can find them well-stored, as these are less structured vintages and both are beginning to really drink well from these villages." - John Gilman
# 2014 Vintage Notes:
"The 2014 vintage in Beaujolais is absolutely terrific and probably, along with 2011, the best vintage in the region since 2005. The region has had a bit of a rollercoaster ride in the last few years, with an absolutely phenomenal vintage in 2011 (particularly for those of us who like to age our Beaujolais for several years prior to serving), one of the most difficult growing seasons in recent memory in 2012, a good, solid classic vintage in 2013, and now, again, another truly outstanding vintage in 2014." - John Gilman
"2014 [...] vintage is a return to the mineral-cracked freshness and explosive low-alcohol red fruit the cru level wines of this region are famous for but have lacked since 2010/2011 (without the potentially hard/green/diffuse/underripe character found in many 2012/2013's)." - Jon Rimmerman
"the 2014s exhibit lively berry and floral character punctuated by zesty minerality. The wines are concentrated yet not heavy, and show good structure without coming off as outsized. Many producers I visited in June described the wines as a hybrid of the 2010s and 2011s, combining the structure of the earlier vintage and the fruit intensity of the latter. As such, the 2014s, as a group, are hugely appealing right now but I have no doubt that they will reward another three to five years of aging. Many of the brawniest 2014s have the material to see them through a decade or more of life but by that point they’ll have little resemblance to most peoples’ notion of Beaujolais, so I’d advise drinking almost all of the ‘14s before they hit their tenth birthday." - Josh Raynolds
# 2015 Vintage Notes:
"Vinification will not be straightforward and the 2015 vintage will be a reflection of the quality of the winemaker." - Jean Loron
"the wines have the potential to age and evolve beautifully" - Michael Apstein
# 2016 Vintage Notes:
"a harvest of soft, amply fruity wines, though without the depth and density of the outstanding 2015 harvest." - Wine Scholar Guild
# 2017 Vintage Notes:
"Trade body InterBeaujolais has said the 2018 harvest in the region will “go down in history as a legendary vintage” alongside the likes of 2017, 2015 and 2009." - Rupert Millar
#2018 Vintage Notes:
"The heatwave of July and August led growers to anticipate rich, high-alcohol wines akin to the excellent, but atypical, 2015s. However, probably due to the reserves of groundwater accumulated prior to June 20th, the 2018s are, as a rule, fresher, with slightly higher acidity and considerably lower alcohol than their counterparts from 2015. There is, nonetheless, an appealing fleshiness or rondeur to many 2018s, which suggests they won’t keep for as long as the more mineral 2017s – which are really hitting their stride now – but makes them highly seductive from the word go.
Another interesting theme, which we encountered in wines from various domaines across different crus, is a Cabernet Franc-like leafy character towards the back of the palate, which contributes an extra degree of freshness and buvabilité." Will Heslop |
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