Thivin 'Cuvee Zaccharie' Cote de Brouilly 2023

Thivin 'Cuvee Zaccharie' Cote de Brouilly 2023

Thivin 'Cuvee Zaccharie' Cote de Brouilly 2023

Regular price $53.99
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93 pts Vinous
Drinking Window 2027 - 2045
The 2023 Côte de Brouilly Cuvée Zaccharie is, as usual, a barrel selection aged in Burgundy barrels for 12 months with 10% new wood. This has a more sensual bouquet with luxurious red berry fruit, allspice and light fireside ash scents blossoming in the glass. The palate is medium-bodied, harmonious and poised with silky tannins, a fine bead of acidity and a pure, slightly peppery note that fans out on the finish. This is very seductive, as usual. The 2023 is superb.
- By Neal Martin on March 2025
Château Thivin is a timeless winery that seems as if it were created at the same time as the Côte de Brouilly hillside where it perches. In my opinion, this is the leading producer of that appellation, consistently crafting a range of characterful wines that are matured in their old foudres. “Two thousand twenty-three was a nice vintage,” Winemaker Sonja Geoffrey told me during my visit. “It was very hot and dry in the summer, including the harvest. But there was good springtime rain, so there was less stress than in 2022. Harvest began on September 7. We tried to pick as quickly as possible, but it still took two weeks, so there was quite a lot of difference in ripeness levels.”


• Traditional whole-cluster vinifications
• From vines up to 90-years-old, this is a blend of their oldest vines from the two single vineyards “La Chapelle” (Southern exposure) and “Godeffroy” (East exposure)
• Clay and volcanic rock (composed of Diorite and Porphyry)

• Vinification lasts from 13-15 days
• Ages for 11 months in new and used (1-5 years) 228L French oak, 10% new

Zaccharie is Thivin's most prestigious wine, an homage to Zaccharie Geoffray.

In The Vineyard
This wine comes from the blending of our oldest vines; plots at La Chapelle in the south and Godefroy in the east. Gamay Noir vines up to 90-years-old. Vines planted at a high density of 9–10,000 vines/ha, pruned into low goblets, traditional in crus. Ground grassed and partly flowered for Terra Vitis reasoned agriculture (biodynamics). Green harvests to concentrate the crop.

Winemaking
Made like a fine Burgundy, NO carbonic maceration. Hand-picked, ferments over 13–15 days, pneumatic press, 10% matured in new barrels, the rest in 1–5-year-old barrels all for 9 months.
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