Wine Advocate 92 points - I did not taste any single-site Cote de Brouilly ””outtakes”” from Claude Geoffroy this vintage nor any of his alternate assemblages (save for his as usual barrique-aged, rather awkwardly wood-dried, gum-numbing, muddied -Cuvee Zacharie-), but the 2011 Cote de Brouilly that serves as his ambassador in the U.S. - a blend from five sites - is among his most successful of recent years. The balance of textural richness and crisp dark berry refreshment; extract with levity, is formidable, and there is a complexity of stony, saline, iodine and black tea-like smoky nuances that along with herbal pungency; grain sprout piquancy; and tangy bite of berry seed and black pepper all lead to a long finish of intriguing dynamics and exhilarating invigoration. Those who exercise some patience will be rewarded, since even in so generously forward a vintage as this, one can anticipate at least the better part of a decade-s interesting and delicious evolution. Few wines of Beaujolais, indeed, can boast a track record remotely close to that of Thivin-s Cote de Brouilly. (Jun 2013)
Distinguished by subtle flavors of red garden fruits, underlaid with supple, discreet tannins. A wine to drink throughout the meal.
An old cherry tree, two “cadoles” (traditional shelters), splendid easterly exposure on a medium slope, and a soil of pink granitic sand characterise the seven hectares of our Brouilly Thivin plot, facing Mont Brouilly. Year after year the taste of fresh grapes and red garden fruits dominate in this very feminine wine.
Our winemaking process relies entirely on gravity and uses exclusively whole grapes (which requires expert hands when they are picked), giving this wine a great deal of finesse and delicacy, which will be preserved in stainless-steel vats over winter until the wine is bottled in early spring.
This wine will retain its fruitiness for four to six years and is the idea partner for fine food such as Poulet de Bresse à la crème, or wild mushrooms.