Yes I would have called that Thivin a cocktail wine but that’s exactly what I wanted at the time. Are those older vintages still drinking well or should I just stick with newer ones? I ordered some more 2017 and 2018 Thivin, and also found the Clos de la Roilette Fleurie Cuvee Tardive 2017 at WineEx close to where I live for that $23 price!
I would add Vissoux. Personally, I buy a bunch of L’Envoye Cotes du Py, Fleurie Monopole and Moulin a Vent since I can source it easily and even retail is under $18.
It is a misnomer that Beaujolais does not age. Some wines like Roilette really require it. I would still call 2014 young on most of those cuvees that I listed. I’d buy them over 17 and 18 all things considered. I do like have the span of vintages, however.
Drank a bottle of this last night, excellent QPR for $23. Tasted red fruit, with a secondary undertone and a very long finish. Improved over the two hours I had the wine open. Medium to high acidity but not overwhelming - I drank without food but this wine would also be food friendly. Well done on the QPR recommendation! I picked up some others on the list and will report back. Thus far really enjoying the QPR on Beaujolais.
Another Beaujolais novice here with a sub-question: which (quality) producer makes the earthiest Bojo? I ask because a recent bottle of the 2016 Foillard Cote du Py was a little fruitier than I prefer. Maybe 2016 is too young to pre-judge, but I bet there are some Beaujolais producers that are more like a terroir-driven burgundy.
Lots of talented and passionate people from burgundy are finding vineyard prices there are out of their reach. They look south a few miles and see the opportunity to express great terroir which they can afford. Things are looking up in Beaujolais.
Also, I’m having the 2nd half of the 16 Foillard I found too fruity. I like it a lot more today, still showing a bit of a candied cherry note (almost giving it a rose quality), but it’s more earthy and balanced now. Delicious.