2011 | Domaine Simon Bize et Fils | Aux Vergelesses (Magnum)

This is also quite cool and restrained with its broad-based nose of plum, violets, earth, spicy and red currant aromas.

Reviews:

• John Gilman: The Bize family has two parcels of Pinot Noir vines in Vergelesses, with one planted in 1964 and the other in 1943, so these are old vines by anyone’s measure. The wine had just finished up its malo, but its quality is clear. The 2011 Vergelesses is going to be brilliant, soaring from the glass in a blaze of red and black cherries, blood orange, woodsmoke, a touch of nutskin, a very complex base of soil and a touch of oak. On the palate the wine is deep, full-bodied and utterly classic, with a fairly reserved personality, a rock solid core, excellent soil drive and a very, very long, ripely tannic and suave finish. This will be stunning in about a decade!

• Allen Meadows: This is also quite cool and restrained with its broad-based nose of plum, violets, earth, spicy and red currant aromas. There is a quite sophisticated mouth feel to the highly energetic and beautifully well-detailed middle weight flavors that are less seductively textured but even finer. This impression is abetted by the very fine grain of the supporting tannins all wrapped in a long, balanced and serious finish. Lovely juice though note that like the Aux Fourneaux at least a decade of cellar is recommended. *Sweet Spot Outstanding*

Producer Information

Domaine Simon Bize et Fils is a Burgundian wine estate in Savigny-les-Beaune, producing wines from the Pinot Noir and Chardonnay grape varieties. The portfolio is based around village and premier cru, along with Bourgogne Blanc and Rouge, Aloxe-Corton, and grand cru wines from Corton-Charlemagne and Latriciéres Chambertin. Vineyard holdings now extend to 22 hectares (54 acres). The estate was founded in 1880 with the acquisition of a few vineyard parcels. The wines were labelled and bottled by the estate from 1950. Patrick Bize, the fourth generation of the family, began working at the estate in 1972 at the age of 20, taking over in the 1980s, and developed winemaking facilities, extended the cellars, and bought further parcels. The estate remains within the family, and is now led by his wife and sister. Depending on the appellation, the estate's red wines are made either entirely or partly from whole grape clusters, fermented in wooden vats, with gentle punch-downs by foot. The wine is settled in stainless steel tanks before aging in barrel. New oak is usually avoided, with barrels from one to six years old being used. The Chardonnay portfolio is fermented with the use of wild yeasts from the vineyard and winery. Malolactic fermentation also occurs naturally in barrel, followed by barrel-aging for up to 9 months depending on the vintage and appellation.

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