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Fill out your info and we will notify you when the 2016 Brouilly “Reverdon” Château Thivin is back in stock or when a new vintage becomes available.


2016 Brouilly “Reverdon”

Château Thivin

2016 Brouilly “Reverdon” Château Thivin - Kermit Lynch Wine Merchant

Back when the French still drank several liters of wine per day, many bistros would have a bottle of Burgundy on each table, for tasting. Next to that would be a chilled pitcher of Beaujolais, for drinking. Not a bad combo, if you ask me. I’ve always considered Thivin’s Brouilly a bit like that chilled-pitcher wine, full of rocks and fruit, the joyful, fun side of Beaujolais, which (as we all know) is the side they excel at. This one’s for drinking, not tasting!

Chris Santini

$25.00
Vintage: 2016
Bottle Size: 750mL
Blend: Gamay
Appellation: Brouilly
Country: France
Region: Beaujolais
Producer: Château Thivin
Winemaker: Claude Geoffray
Vineyard: 45 years, 7 ha
Soil: Pink granite, sand
Aging: Raised in stainless steel cuves before bottling
Farming: Lutte Raisonnée
Alcohol: 13%

More from this Producer or Region

About 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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2016 Beaujolais

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2016 Juliénas “Beauvernay”

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2017 Beaujolais Villages Rosé

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2016 Régnié

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2016 Juliénas

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2015 Morgon “Les Charmes” Eponym’

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2017 Beaujolais-Villages “Marylou”

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2016 Beaujolais Blanc “Clos de Rochebonne”

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2016 Morgon “Eponym”

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2016 Chénas

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2016 Régnié “Grain & Granit”

Charly Thévenet  France  |  Beaujolais  |  Régnié

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2017 Raisins Gaulois

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When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174

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