Château Thivin - Clos Bertrand 2018
93+/100
Robert Parker
“Aged in large oak barrels and sourced 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, full-flavored, and rich, quite robust and serious for 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
A garnet-red color with bluish highlights
Nose
Iris, peony, cherry
Palate
Round, with notes of dark fruit and spices, and a long, silky finish
Serve
At 16-18°C
Drink before
2025
Food and Wine Pairings
Enjoy it with a brioche sausage, a "tablier de sapeur," a vegetable gratin...
Bettane & Desseauve
Rated estate (2023 guide): 4*Stars (Producers of the very highest quality, the pride of French viticulture)
About the estate:
Château Thivin has embarked on a renovation of its vineyard, with a focus on soil management. As part of its transition to organic farming, trellising on the steepest plots—such as La Chapelle—is now the norm. The lineup is extensive: fruit-forward whites and reds, as well as Côte de Brouilly wines (Sept Vignes, Griottes de Brulhié). The magnificent trio of Godefroy, Chapelle, and Zaccharie particularly impressed and moved us this year. A must-visit for wine lovers and a source of truly great wines.
Robert Parker - Wine Advocate
Wine rated (2019 guide) 93+/100 (Outstanding wine)
Rated estate (2022 guide) Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
About the wine:
Aged in large oak casks and sourced from Château Thivin’s historic, southwest-facing vineyards, the 2018 Clos Bertrand reveals aromas of plums, cherries, and spices. On the palate, it is a medium-bodied, full-flavored, and dense wine—quite robust and substantial for this often-open vintage—with impressive depth and concentration, as well as good structure.
About the estate:
This historic estate remains one of the benchmarks for classic Beaujolais—a wine that ages gracefully—and the 2019 vintage is a fine success. As I wrote last year, the Geoffrays have banned herbicides and insecticides from their vineyards and are among the most conscientious growers in the appellation, working toward organic certification. In the cellar, winemaking follows traditional methods, with semi-carbonic maceration and aging generally in large oak casks—though some small cuvées see a bit of new oak. A staple at France’s finest restaurants—and on this writer’s table—all readers unfamiliar with these wines are strongly encouraged to seek them out. This year, the Brouilly Reverdon deserves a special mention, as it is particularly well-made.