| Region of production: | Côte d’Or |
| Winery Location: | Savigny-Lès-Beaune |
| Year Established: | 1880 |
Vineyard Holdings
22 ha
- Corton-Charlemagne Grand Cru: 0.2 ha Chardonnay, planted in 1939
- Latricières-Chambertin Grand Cru: 0.3 ha Pinot Noir, planted in 1961, 1971 and 1981
- Savigny-Lès-Beaune Aux Vergelesses Premier Cru: 0.3 ha Chardonnay and 2 ha Pinot Noir, planted in 1946 and 1954
- Savigny-Lès-Beaune Les Fourneaux Premier Cru: 1 ha Pinot Noir, planted in 1961
- Savigny-Lès-Beaune Aux Guettes Premier Cru: 0.5 ha Pinot Noir, planted in 1964
- Savigny-Lès-Beaune Les Serpentières Premier Cru: 0.37 ha Pinot Noir, planted in 1959
- Savigny-Lès-Beaune Les Marconnets Premier Cru: 0.6 ha Pinot Noir, planted in 1972
Top Wines Produced & Inaugural Vintages
- Corton-Charlemagne Grand Cru: Inaugural vintage 1997.
- Latricières-Chambertin Grand Cru: Inaugural vintage 1995.
- Savigny-Lès-Beaune Aux Vergelesses Premier Cru (white and red)
- Savigny-Lès-Beaune Les Fourneaux Premier Cru (red)
- Savigny-Lès-Beaune Aux Guettes Premier Cru (red)
- Savigny-Lès-Beaune Les Serpentières Premier Cru (red): Inaugural vintage 1993.
- Savigny-Lès-Beaune Les Marconnets Premier Cru (red)
Average Total Production
- 84,000 bottles
Summary
After three generations of vignerons named Simon Bize helming this domaine, Patrick Bize joined his father in 1972. Patrick’s father had begun domaine-bottling in 1950 under the belief that a close relationship with his clients was as important as a close relationship with his vines. For Patrick’s part, he grew the domaine through purchases of new parcels, and he built new winemaking facilities as well as expanded the cellars. Domaine Simon Bize became an exemplar in Savigny-Lès-Beaune, well known for showing the top quality Burgundy can achieve even in its more humble appellations. Patrick Bize passed away unexpectedly at the age of 61 in October of 2013; he is survived by his wife, Chisa, and their two children.
Style & Vinification Techniques
The Simon Bize wines are excellent examples of the Savigny-Lès-Beaune terroir, particularly as their premiers crus span every sector of the village. The white grapes are pressed immediately after hand-harvesting, and the juice is settled overnight. All whites – save for one of the Bourgogne Blancs – are fermented in oak barrels (15-20% new for most cuvées; 30% new for the Corton-Charlemagne). Bâtonnage varies from one vintage to the next, depending on vintage conditions, and the whites are aged in barrel for six to 12 months, depending on cru. The domaine strongly advocates for whole clusters in their red wine vinifications, as long as vintage conditions permit. The red musts are cooled for the first four or five days prior to fermentation, and all pigeage is by foot in order to prevent breaking seeds and stems. All pressing decisions are done by tasting, and the wines age in very little new oak (with the exception of the Latricières-Chambertin, which sees about 40% new wood). The reds are generally bottled 14-18 months after harvest with no fining or filtration.
Producer Website: Simon Bize