Château Thivin - Clos Bertrand 2018
93+/100
Robert Parker
"Aged in foudre and from Château Thivin's historic, southwest-facing vineyards, the 2018 Clos Bertrand reveals aromas of plums, cherries and spices. On the palate, the wine is medium-bodied, fleshy and thick, quite muscular. and serious in this often open vintage, with impressive depth and concentration, as well as good tension." (Wine Advocate 2019 - William Kelley) Simply prodigious!
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Eye
Garnet red with bluish highlights
Nose
Of iris, peony, cherry
Mouth
Round, with black fruits and spices, long, silky finish.
Serve
At 16-18°C
Drink before
2025
Food and wine pairing
Enjoy with brioche sausage, apron sausage, vegetable gratin...
Bettane & Desseauve
Domaine rated (guide 2023) 4*Stars (Top-quality producers, the glories of French winegrowing)
About the domain :
Château Thivin is currently renovating its vineyards, with a focus on soil management. In organic conversion, trellising on the steepest plots, such as La Chapelle, is now the rule. The range is wide: fruity whites and reds, Côte de Brouilly (Sept Vignes, Griottes de Brulhié). The magnificent trio of Godefroy, Chapelle and Zaccharie particularly impressed and moved us this year. A priority for wine lovers and an address for great wines.
Robert Parker - Wine Advocate
Wine rated ( 2019 guide) 93+/100 (Great wine)
Domaine noté (guide 2022) Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
About the wine:
Aged in foudre and sourced from Château Thivin's historic, southwest-facing vineyards, the 2018 Clos Bertrand reveals aromas of plums, cherries and spices. On the palate, we have a medium-bodied wine, fleshy and thick, quite muscular. and serious in this often open vintage, with impressive depth and concentration, as well as good tension.
About the domain :
This historic estate continues to set the standard for classic Beaujolais cru worthy of its age, and the 2019 vintage is a great success here. As I wrote last year, the Geoffrays have banned herbicides and insecticides from their vineyards and are among the most conscientious farmers in the appellation, working towards organic certification. In the cellar, vinification is traditional, with semi-carbonic maceration and ageing generally in tuns - although some smaller cuvées see a little new wood. A staple of France's finest restaurants - and this writer's table - all readers unfamiliar with these wines are urged to seek them out. This year, the Brouilly Reverdon deserves a special mention, as it's a particularly fine wine.