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Average critic rating : 89.0 points
The 2013 Savigny-les-Beaune les Bourgeots has a fragrant bouquet with light brambly red fruit, hints of autumn leaves and wilted rose-petal scents. The palate is light-bodied with tart red cherry fruit, a nice salinity here and a touch of white pepper on the easy-drinking finish. This might lack a little substance but it is very elegant and natural.||It was a philosophical Chisa that I met at Domaine Simon Bize this year. I mean, how much misfortune is enough, what with the untimely passing of Patrick and then witnessing the extirpation of your vines. The domaine lost 80% of the crop in a hail attack that lasted 45 minutes and flooded the cuverie with 10cm of water. Chisa describes it as a swimming pool. Then afterwards it was difficult to use tractors in the vineyard. What could you do? Since it was the end of July, she took her vacation, and returning at the end of August everything looked lost to the world. And yet when she toured the vineyard toward the end of September, she told me she was astonished at how nature had offered some kind of compensation with a small amount of quality fruit. “It was like magic,” she told me. The surviving fruit was cropped on October 3 and then over the following week, the wines bottled as I was arriving at the domaine at the end of November. One thing that was slightly different in 2013 is that they destemmed several of the Premier crus and the Grand cru. I only tasted three of the wines since they have so little to spare and they were all delicious, perhaps a little rustic but full of charm. I particularly enjoyed the Savigny-lès-Beaune Village Blanc that should give great pleasure over the next three to five years. Upon departing, after a brief discussion about the delights of Mosburger in Japan, I bid adieu and said how much I was looking forward to tasting the 2014s, which thankfully, offered a good, healthy crop. I think Chisa deserves several of those. eRobertParker.com.December, 2014
Domain Simon Bize started in 1880 in Savigny les Beaune and it has been in the family ever since. Since 1972, Patrick Bize has been in charge and carried out years of planning to build a new cuverie, expand the cellars and purchase more land to the now 22 hectares. Quality, care and attention are key words both in the vineyard and winemaking.White grapes are processed as quickly as possible following harvest and lees contact is a very important part of the style. Maturation in barrel up to 30% new oak is for 6 to 12 months. Reds go into barrels that are 1 to 6 years old, new oak is rarely used, to preserve delicate Pinot Noir aromas.
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