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2014 Beaujolais Villages Rosé

Château Thivin
Discount Eligible $18.95
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Any wine from Château Thivin always has a bit of a serious side. For Beaujolais,
this makes the property stand out a bit. The joy and deliciousness are still there,
but those impressions are accompanied by such class and character in their red
wines that you feel obligated to sit up a little straighter in your chair. With this
absolutely carefree Gamay rosé, the Geoffray family has decided to give in completely
to the concept of pure, unadulterated pleasure. –Dixon Brooke

Technical Information
Wine Type: Rosé
Vintage: 2014
Bottle Size: 750mL
Blend: Gamay Noir à jus blanc
Appellation: Beaujolais
Country: France
Region: Beaujolais
Producer: Château Thivin
Winemaker: Claude Geoffray
Vineyard: 50 years old, 1 ha
Soil: Pink granite and sand
Farming: Lutte Raisonnée
Alcohol: 12%

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About The Region

Beaujolais

map of Beaujolais

After years of the region’s reputation being co-opted by mass-produced Beaujolais Nouveau and the prevalence of industrial farming, the fortunes of vignerons from the Beaujolais have been on the rise in the past couple of decades. Much of this change is due to Jules Chauvet, a prominent Beaujolais producer who Kermit worked with in the 1980s and arguably the father of the natural wine movement, who advocated not using herbicides or pesticides in vineyards, not chaptalizing, fermenting with ambient yeasts, and vinifying without SO2. Chief among Chauvet’s followers was Marcel Lapierre and his three friends, Jean Foillard, Guy Breton, and Jean-Paul Thévenet—a group of Morgon producers who Kermit dubbed “the Gang of Four.” The espousal of Chauvet’s methods led to a dramatic change in quality of wines from Beaujolais and with that an increased interest and appreciation for the AOC crus, Villages, and regular Beaujolais bottlings.

The crus of Beaujolais are interpreted through the Gamay grape and each illuminate the variety of great terroirs available in the region. Distinguishing itself from the clay and limestone of Burgundy, Beaujolais soils are predominantly decomposed granite, with pockets of blue volcanic rock. The primary vinification method is carbonic maceration, where grapes are not crushed, but instead whole clusters are placed in a tank, thus allowing fermentation to take place inside each grape berry.

Much like the easy-going and friendly nature of many Beaujolais vignerons, the wines too have a lively and easy-drinking spirit. They are versatile at table but make particularly good matches with the local pork sausages and charcuterie. Though often considered a wine that must be drunk young, many of the top crus offer great aging potential.

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Kermit Lynch pulling wine out of a cellar.

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