Simon Bize et Fils Savigny-les-Beaune Aux Vergelesses Premier Cru 2009
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This pinot noir expresses itself well in this this traditionally chardonnay-based vineyard, drawing energy, minerality and richness from the highly particular soil.
The wines are complex, expressive, energetic on the palate and wonderfully aromatic.
Other Vintages
2005-
Robert
Parker
Patrick took over the vineyard in 1988, after his father, also called Simon, formally retired. The quality of his work is quite clear from both his attitude and his vineyards. He insists on knowing the characteristics of each of his vineyards. This allows him to be flexible in his treatments for pests and diseases and in pruning and training the vines. These practices help to keep the vines healthy and keep the yeilds down to 25-40 hl/ha for the red wines and 40 -50 hl/ha for the white wines
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
Savigny-lès-Beaune is a small village near Beaune that produces delightful red and white wines under its own appellation name. Cut by a river, the vineyards on its southern side have sandy soils that result in charming, floral reds. Premiers Crus vineyards on this side include Les Peuillets, Les Narbantons, Les Rouvrettes and Les Marconnets.
On Savigny’s northern side, bordering Pernand-Vergelles, vineyards are planted on rocky soils and produce juicy and spicy Pinot Noir. The village’s best whites, all made of Chardonnay, are full on the palate and abound in texture, complexity and freshness.