Simon Bize
Summary
Domaine Simon Bize et Fils is a 22-hectare family estate in Burgundy's Savigny-lès-Beaune, producing primarily Pinot Noir (80%) and Chardonnay (20%) from clay-limestone soils, with many vines exceeding 60 years of age. Their winemaking follows traditional Burgundian methods—hand-harvesting, partial destemming, native yeast fermentation in open-top wooden vats, and extended barrel aging with minimal intervention—preserving the distinct mineral signatures of each vineyard site.
Heritage & Leadership
Domaine Simon Bize et Fils traces its roots to the early 1880s in the village of Savigny-lès-Beaune, when Simon Bize began cultivating vines in this less-heralded corner of Burgundy's Côte de Beaune. The domaine remained in family hands through generations, with Simon's son passing it to his own son, also named Simon Bize, who expanded the estate's holdings during the mid-20th century. In 1972, leadership transitioned to Patrick Bize, who guided the domaine for over four decades until his unexpected death in 2013 at age 61.
Since 2013, Patrick's widow, Chisa Bize, has directed the domaine with support from winemaker Guillaume Bott. Chisa, originally from Japan, had worked alongside her husband for years before assuming leadership. Under her direction, the domaine has maintained its focus on expressing the distinct terroirs of Savigny-lès-Beaune while preserving the winemaking traditions established by previous generations.
## Vineyards & Wines
Domaine Simon Bize encompasses approximately 22 hectares of vineyards, primarily concentrated in Savigny-lès-Beaune with additional parcels in Aloxe-Corton and small holdings in the grand cru vineyards of Corton-Charlemagne and Latricières-Chambertin. The domaine's vineyard portfolio includes premier cru sites such as Les Vergelesses, Les Marconnets, Les Talmettes, Les Serpentières, and Les Fournaux in Savigny-lès-Beaune.
The vineyards feature predominantly clay-limestone soils, with variations across different parcels. The domaine's plantings consist of both Pinot Noir (approximately 80% of production) and Chardonnay (20%). Many of the estate's vineyards contain old vines, with some parcels exceeding 60 years of age. The domaine produces a range of wines from village-level bottlings to premier and grand cru designations, with particular attention to site-specific expressions from their various Savigny-lès-Beaune holdings.
## Philosophy & Practice
The winemaking approach at Domaine Simon Bize centers on minimal intervention to preserve the distinct character of each vineyard site. Harvest is conducted by hand, with careful sorting both in the vineyard and at the winery. For red wines, the domaine typically employs partial destemming, with the percentage varying according to vintage conditions and specific vineyard sites. Fermentation occurs in traditional open-top wooden vats using native yeasts.
Aging takes place in French oak barrels, with new oak used judiciously—typically 20-30% for premier crus and less for village wines. The wines generally remain in barrel for 18-20 months before bottling without fining or filtration. White wines follow a similar non-interventionist approach, with whole-cluster pressing and barrel fermentation.
In the vineyards, the domaine practices sustainable viticulture with an emphasis on soil health. Plowing is preferred over herbicides, and treatments are minimized to what is necessary for vine health. This approach reflects the domaine's commitment to expressing the authentic character of their terroirs while respecting the traditional winemaking methods that have defined Burgundy for generations.
Vineyards & Wines
Domaine Simon Bize encompasses approximately 22 hectares of vineyards, primarily concentrated in Savigny-lès-Beaune with additional parcels in Aloxe-Corton and small holdings in the grand cru vineyards of Corton-Charlemagne and Latricières-Chambertin. The domaine's vineyard portfolio includes premier cru sites such as Les Vergelesses, Les Marconnets, Les Talmettes, Les Serpentières, and Les Fournaux in Savigny-lès-Beaune.
The vineyards feature predominantly clay-limestone soils, with variations across different parcels. The domaine's plantings consist of both Pinot Noir (approximately 80% of production) and Chardonnay (20%). Many of the estate's vineyards contain old vines, with some parcels exceeding 60 years of age. The domaine produces a range of wines from village-level bottlings to premier and grand cru designations, with particular attention to site-specific expressions from their various Savigny-lès-Beaune holdings.
## Philosophy & Practice
The winemaking approach at Domaine Simon Bize centers on minimal intervention to preserve the distinct character of each vineyard site. Harvest is conducted by hand, with careful sorting both in the vineyard and at the winery. For red wines, the domaine typically employs partial destemming, with the percentage varying according to vintage conditions and specific vineyard sites. Fermentation occurs in traditional open-top wooden vats using native yeasts.
Aging takes place in French oak barrels, with new oak used judiciously—typically 20-30% for premier crus and less for village wines. The wines generally remain in barrel for 18-20 months before bottling without fining or filtration. White wines follow a similar non-interventionist approach, with whole-cluster pressing and barrel fermentation.
In the vineyards, the domaine practices sustainable viticulture with an emphasis on soil health. Plowing is preferred over herbicides, and treatments are minimized to what is necessary for vine health. This approach reflects the domaine's commitment to expressing the authentic character of their terroirs while respecting the traditional winemaking methods that have defined Burgundy for generations.
Philosophy & Practice
The winemaking approach at Domaine Simon Bize centers on minimal intervention to preserve the distinct character of each vineyard site. Harvest is conducted by hand, with careful sorting both in the vineyard and at the winery. For red wines, the domaine typically employs partial destemming, with the percentage varying according to vintage conditions and specific vineyard sites. Fermentation occurs in traditional open-top wooden vats using native yeasts.
Aging takes place in French oak barrels, with new oak used judiciously—typically 20-30% for premier crus and less for village wines. The wines generally remain in barrel for 18-20 months before bottling without fining or filtration. White wines follow a similar non-interventionist approach, with whole-cluster pressing and barrel fermentation.
In the vineyards, the domaine practices sustainable viticulture with an emphasis on soil health. Plowing is preferred over herbicides, and treatments are minimized to what is necessary for vine health. This approach reflects the domaine's commitment to expressing the authentic character of their terroirs while respecting the traditional winemaking methods that have defined Burgundy for generations.