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Fill out your info and we will notify you when the 2017 Beaujolais Villages Rosé Château Thivin is back in stock or when a new vintage becomes available.


2017 Beaujolais Villages Rosé

Château Thivin

2017 Beaujolais Villages Rosé Château Thivin - Kermit Lynch Wine Merchant

You won’t find many rosés made like this, in the Beaujolais or anywhere else: fermented with ambient yeasts, malolactic complete, bottled only when the wine is ready. In other words, it is produced like a serious wine of any color, allowed to run its natural course rather than being manipulated to designer specs and rushed into bottle. The result is a sleek, suave rosé that expresses the nuances of its terroir—granite soils outside the cru of Brouilly—with succulent flesh and a mouthwatering finish punctuated by a pleasant salinity.

Anthony Lynch

$20.00
Vintage: 2017
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: 12.5%

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 Morgon “Eponym”

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For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.

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Warnings


Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol


Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa