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2022 Beaujolais Blanc “Clos de Rochebonne”

Château Thivin
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Thivin’s Beaujolais blanc comes from a parcel about thirty minutes south of their property in Odenas, where the soil has an abundance of pierre dorée, a golden limestone that reflects a toasty hue off the local homes that are built from it. Radiant at magic hour, the village and surrounding cliffs glow, just like the wine that Thivin draws from this stony outpost. Rochebonne offers Chardonnay fruit that’s both racy and sun-kissed. Different from the whites of neighboring Mâcon, this blanc is firm but also a touch fleshy.

Jane Augustine

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Technical Information
Wine Type: white
Vintage: 2022
Bottle Size: 750mL
Blend: Chardonnay
Appellation: Beaujolais
Country: France
Region: Beaujolais
Producer: Château Thivin
Winemaker: Claude-Edouard Geoffray
Vineyard: Planted in 2009
Soil: Clay, limestone
Aging: Aged on fine lees in 1-10 year-old barrels for 8 months
Farming: Lutte Raisonnée
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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