Simon Bize Bourgogne Blanc les Perrières 2010

Winemaker's Notes:

"Don't miss!...Here the nose was going through that post-bottling phase of relatively strong reduction that often occurs. By contrast, there is good freshness and plenty of vivacity to the seductively textured, mouth coating and clearly very ripe medium-bodied flavors that possess excellent mid-palate concentration and an abundance of both extract and mineral nuances. The underlying phenolics are admirably ripe and I like the overall sense of balance and sense of harmony on the long and very serious finish where a touch of wood arises just at the end...93" 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

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"Don't miss!...Here the nose was going through that post-bottling phase of relatively strong reduction that often occurs. By contrast, there is good freshness and plenty of vivacity to the seductively textured, mouth coating and clearly very ripe medium-bodied flavors that possess excellent mid-palate concentration and an abundance of both extract and mineral nuances. The underlying phenolics are admirably ripe and I like the overall sense of balance and sense of harmony on the long and very serious finish where a touch of wood arises just at the end...93" BH 4/12

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