2016 Château Thivin Beaujolais-Villages Rose

SKU #1331993 90 points Robert Parker's Wine Advocate

 The 2016 Beaujolais Rosé is pressed direct, vinified under 18 degrees Celsius and is matured in stainless steel. It has a refined bouquet with subtle aromas of rose petals, a touch of fish oil and pralines, gradually unfurling with time. The palate is very fresh on the entry with crisp acidity, saline in the mouth with hints of oyster shell towards the brisk and vibrant finish. You can feel this prickling the tongue 30 seconds after the wine has departed. Superb. Château Thivin must be one of the prettiest wineries in Beaujolais, perched on the steep slopes of the Côte de Brouilly like something you would find on a postcard. It is always a pleasure to meet winemaker Claude-Edouard Geoffrey (still a dead-ringer for Harry Potter—apologies for keep mentioning that), and in recent years he has certainly been casting his magic over the wines that are among the finest in Beaujolais. "The 2016 season started very warm," he told me as we tasted in his dining room, "and for one month [in early spring] it stayed around 25 degrees Celsius. This was followed by a cool period. April to June was very rainy, which made the viticulture very difficult, and then there was good weather during flowering. Afterwards it was a very good August and September, very hot and dry. Some of the young vines suffered during this period. We started the harvest around 21 or 22 September and finished 6 or 7 October. The next day the vines were freezing." Although the 2016s faced a more challenging growing  (8/2017)

90 points Vinous

 Pale orange. Racy and precise on the nose, displaying fresh red berry, orange pith and jasmine scents and a subtle touch of white pepper. Dry, energetic red currant, bitter cherry and blood orange flavors slowly put on weight as the wine opens up. Nicely concentrated as well as light on its feet, delivering strong closing thrust and a lingering floral note.(JR)  (6/2017)

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Price: $19.99
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- Ah, poor, oft-maligned Gamay. Once widely planted in Burgundy, today the grape is largely confined to Beaujolais. The varietal, officially called Gamay Noir à Jus Blanc is vigorous, early-ripening and can grow in cooler climates. The grapes naturally high acidity, low tannins and low potential alcohol lends itself to exuberant, fruity wines, ranging from the early-release Beaujolais Nouveau, to the more serious Cru Beaujolais from villages like Brouilly, Moulin-à-Vent and St-Amour that are steadily gaining in popularity (and can age remarkably well). Outside of Beaujolais, Gamay is also grown in small amounts around the Loire where it is called Anjou Gamay and Gamay de Touraine. It is also grown in Burgundy's Côte Chalonnaise where it is blended with Pinot Noir, as it is in Switzerland.


- When it comes to wine, France stands alone. No other country can beat it in terms of quality and diversity. And while many of its Region, Bordeaux, Burgundy and Champagne most obviously, produce wine as rare, as sought-after and nearly as expensive as gold, there are just as many obscurities and values to be had from little known appellations throughout the country. To learn everything there is to know about French wine would take a lifetime. To understand and appreciate French wine, one only has to begin tasting them.


- Region in east central France, often considered a part of Burgundy, but really quite distinct. The principal grape grown here is Gamay Noir. Familiar to many as the source of the Beaujolais Nouveau, the first wine of the vintage, Beaujolais is often fresh, fruity and very appealing red wine. Besides the straight Beaujolais, there is also Beaujolais Villages, and what is known as Cru Beaujolais. The 10 individual Crus, such as Moulin à Vent, Brouilly, Fleurie, Julienas, St. Amour and Chénas, each have their own character, and much more depth than someone who has only tried a simple Beaujolais could ever guess. These often represent value-priced, lovely, food-friendly wines.