2005 | Domaine Simon Bize et Fils | Les Marconnets

Red Wine: 2005 | Domaine Simon Bize et Fils | Les Marconnets

The blue and black fruit aromas are ripe but the impression is cooler and the palate impression is also slightly more reserved with its supple, rich, sweet and suave texture and flavors that possess good if not exceptional depth on the punchy finish.

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Producer: Domaine Simon Bize et Fils

Vintage: 2005

Size: 750ml

ABV: 12.5%

Varietal: Pinot Noir

Country/Region: France, Burgundy

The blue and black fruit aromas are ripe but the impression is cooler and the palate impression is also slightly more reserved with its supple, rich, sweet and suave texture and flavors that possess good if not exceptional depth on the punchy finish.

Producer Information

Domaine Simon Bize et Fils is a Burgundian wine estate in Savigny-les-Beaune, producing wines from the Pinot Noir and Chardonnay grape varieties. The portfolio is based around village and premier cru, along with Bourgogne Blanc and Rouge, Aloxe-Corton, and grand cru wines from Corton-Charlemagne and Latricires Chambertin. Vineyard holdings now extend to 22 hectares (54 acres). The estate was founded in 1880 with the acquisition of a few vineyard parcels. The wines were labelled and bottled by the estate from 1950. Patrick Bize, the fourth generation of the family, began working at the estate in 1972 at the age of 20, taking over in the 1980s, and developed winemaking facilities, extended the cellars, and bought further parcels. The estate remains within the family, and is now led by his wife and sister. Depending on the appellation, the estate’s red wines are made either entirely or partly from whole grape clusters, fermented in wooden vats, with gentle punch-downs by foot. The wine is settled in stainless steel tanks before aging in barrel. New oak is usually avoided, with barrels from one to six years old being used. The Chardonnay portfolio is fermented with the use of wild yeasts from the vineyard and winery. Malolactic fermentation also occurs naturally in barrel, followed by barrel-aging for up to 9 months depending on the vintage and appellation.