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2021 Côte de Brouilly “Cuvée Zaccharie”

Château Thivin
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If you’re familiar with the Geoffray family’s Côte de Brouilly, a mainstay of our portfolio for thirty years now, you know it’s consistently among the region’s most classy, terroir-driven, age-worthy releases. This rare cuvée, named after the Geoffray ancestor who purchased the château back in 1877, represents a selection from ancient vines in two of Thivin’s best vineyards. Raised in Burgundy barrels rather than foudres, it delivers extraordinary power and breadth that make it an ideal candidate for cellaring. The deep complexity of mature bottles matches that of much fancier Burgundy, but with a joyous freshness you can only get in top Beaujolais.

Anthony Lynch

Discount Eligible $69.00
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Technical Information
Wine Type: red
Vintage: 2021
Bottle Size: 750mL
Blend: Gamay Noir
Appellation: Beaujolais
Country: France
Region: Beaujolais
Producer: Château Thivin
Winemaker: Claude Geoffray
Vineyard: 40 - 90 years, 1 ha
Soil: Clay and volcanic rock (composed of Diorite and Porphyry)
Aging: Ages for 1-5 years in 228-L oak barrels, of which only 10% is new oak
Farming: Organic (certified)
Alcohol: 13.5%

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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 inspecting wine barrels

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.

Discount Eligible $69.00
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