Wines Savigny-lès-Beaune Simon Bize & Fils - Les Fourneaux - 2018

Viniou Reviews

Simon Bize & Fils’ Savigny-lès-Beaune Premier Cru "Les Fourneaux" 2018 is a distinguished Burgundy red, crafted from 100% Pinot Noir grapes. 2018 marks an exceptional vintage, with early ripening and generous sunshine resulting in wines of intensity and finesse. The Les Fourneaux climat, meaning “the ovens” — a nod to its warm, well-exposed hillside position — is celebrated for producing refined, expressive wines. The soils here are predominantly limestone and clay, offering excellent drainage and imparting elegance and minerality to the final cuvée. Simon Bize & Fils, a family-run domaine established in the late 19th century, is renowned for precision and minimal intervention: hand-harvested fruit, gentle extraction, and judicious use of oak accentuate the purity and terroir-driven character of their wines.

Savigny-lès-Beaune sits in the heart of La Côte de Beaune, a region steeped in viticultural heritage. Sheltered by the slopes of the Burgundy hills, the area benefits from a continental climate, with cold winters and warm summers. This climatic variation enables a slow, gradual ripening of Pinot Noir, encouraging the development of complex aromas and balanced acidity. The mineral-rich soils, mainly marl and limestone, combined with the unique mesoclimate of each Premier Cru site, have contributed to the reputation of Savigny-lès-Beaune as a source of elegant, aromatic red Burgundies that age gracefully.

Given its supple tannins and layered palate, the 2018 Les Fourneaux pairs beautifully with roasted duck breast, pigeon with cherries, or a classic coq au vin. It also finds a delightful harmony with earthy dishes featuring wild mushrooms, or a traditional Burgundian boeuf bourguignon. For a cheese pairing, opt for aged Comté or mild, creamy Chaource to complement the wine’s subtle savouriness and cranberry notes.

Pour optimum enjoyment, serve this Premier Cru at 16-17°C. Decanting for 30 minutes enhances its aromatic complexity. The wine is delightful now but has solid structure for cellaring over the next decade, allowing further evolution of its bouquet and texture.