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Simon Bize Savigny-Lès-Beaune les Bourgeots 2010

Winemaker's Notes:

"This strongly resembles the Suchots where pronounced post-bottling reduction blocks an evaluation of the nose yet the underlying fruit appears to be ripe to the point of being surmature. The rich, round and impressively concentrated flavors possess an abundance of dry extract that coats the palate and does a fine job of buffering the otherwise ripe and firm tannins on the complex and solidly long finish. Given the character of the underlying terroir, which is typically austere and quite minerally, I suspect that this is somewhat fatigued from the recent bottling, which is to say that there is reason to believe that this will recover a sense of energy...90" BH 4/12

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Simon Bize:
Our principal concern is to harvest grapes with good acidity and sufficient ripeness. Coming as close as possible to the perfect balance between ripeness and acid levels is the base of our work. As is the case for our reds, our goal is to make precise, delicate wines, representative of their terroirs. White grapes are immediately pressed upon arrival at the winery then the must is pumped to t... Read more
Our principal concern is to harvest grapes with good acidity and sufficient ripeness. Coming as close as possible to the perfect balance between ripeness and acid levels is the base of our work. As is the case for our reds, our goal is to make precise, delicate wines, representative of their terroirs. White grapes are immediately pressed upon arrival at the winery then the must is pumped to tank where it is cooled if necessary to 12° C to encourage natural sedimentation. After roughly 12 hours the must is débourbé: the bourbe or heavy lees have deposited at the base of the tank. Only the fine, clear lees are kept and will nourish the wine throughout the barrel-aging period, until they are racked. This step is very important. The decanted must is put directly into barrels in the cellar where alcoholic fermentation begins naturally three to four days later. The alcoholic fermentation lasts for an average of four to six weeks at a more or less stable temperature of 20°C to 24°C. We consider that a wine is dry when it contains less than 3g/litre of residual sugar. The wines are aged in barrel from six to 12 months, depending on the appellation. Read less

"This strongly resembles the Suchots where pronounced post-bottling reduction blocks an evaluation of the nose yet the underlying fruit appears to be ripe to the point of being surmature. The rich, round and impressively concentrated flavors possess an abundance of dry extract that coats the palate and does a fine job of buffering the otherwise ripe and firm tannins on the complex and solidly long finish. Given the character of the underlying terroir, which is typically austere and quite minerally, I suspect that this is somewhat fatigued from the recent bottling, which is to say that there is reason to believe that this will recover a sense of energy...90" BH 4/12

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