• JR: 85

    Jancis Robinson Score

    17

    Close
  • BH: 89

    Burghound Score

    89

    Close
+ Add Critic Score

Submit a Critic Score

Score:

Name of Critic:

Close

Dom Simon Bize Aux Fourneaux 2002

Member Review by winenut718:

opened one night earlier, vacu-vined and refrigerated. Beautiful nose with roses, ripe, crushed black cherries, smoke and iodine. The palate has tremendous minerality, pure ripe cherry fruit, with a lot of power wrapped in an elegant frame. I thought this was absolutely delicious.

Add winemaker's notes
Region: France » Burgundy

Vintages

  • 2002

+ Vintage
Winery: Simon Bize
Color: Red
Varietal: Pinot Noir
  • + My Wines

    My Wines

    Save in My Wines

    Add to Wishlist

    My Cellar

  • List It
  • Add Review
3.78 5 0.5
Average Rating Rate It Add
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

Member Reviews for Dom Simon Bize Aux Fourneaux

Add your review
Snooth User: winenut718
4679145
0.00 5
08/05/2008

opened one night earlier, vacu-vined and refrigerated. Beautiful nose with roses, ripe, crushed black cherries, smoke and iodine. The palate has tremendous minerality, pure ripe cherry fruit, with a lot of power wrapped in an elegant frame. I thought this was absolutely delicious.




Best Wine Deals

See More Deals

Pinot Noir Top Lists







Snooth Media Network