Chateau Thivin

A magical cuvée vintage after vintage, this is a blend of fruit from seven parcels, with a variety of aspects and soils – mostly blue and pink granite – around the volcanic hill of Brouilly. The nose combines flamboyant aromas of strawberry jam, blueberry and subtler savoury notes, which will become more pronounced with time in bottle.
The theme of cheerful red and blue fruit continues on the palate. Riper and less austere than, say, the cuvée Godefroy, but with the same beguiling saline character to the finish.
Try it with carpaccio or tartare de bœuf.
Will Heslop, Buyer. Berry Bros. & Rudd

Brulhié, the ancient name for Brouilly, derives from the word brûlé (burnt), and Morello cherries (griottes) were once grown on this propitious five-hectare site, which was re-purposed by an ancestor of today’s winemaker Claude-Edouard Geoffray, whose family have owned the domaine since 1877.

It is no coincidence then that this fabulous cuvée, from south-facing vines that ripen rapidly in deep, hospitable soils, has a distinct whiff of wood-smoke and caramel. In one of those quirks of terroir and fate that abound in Burgundy and Beaujolais, there is also an unmistakable red-cherry character to both the nose and palate. The long finish delivers a cool cranberry crunch. So, a wine that does – with considerable style – exactly what it says on the label.

Brulhié, the ancient name for Brouilly, derives from the word brûlé (burnt), and Morello cherries (griottes) were once grown on this propitious five-hectare site, which was re-purposed by an ancestor of today’s winemaker Claude-Edouard Geoffray, whose family have owned the domaine since 1877.
It is no coincidence then that this fabulous cuvée, from south-facing vines that ripen rapidly in deep, hospitable soils, has a distinct whiff of wood-smoke and caramel. In one of those quirks of terroir and fate that abound in Burgundy and Beaujolais, there is also an unmistakable red-cherry character to both the nose and palate.
Will Heslop, Buyer. Berry Bros. & Rudd