Domaine Bizot: the quality of its wines can think of the elegance of Meo-Camuzet, racy style of the famous Henri Jayer and complexity of Romanée Conti. His policy is simple: let the vineyard express themselves without the boost. The golden rule is to cultivate bio-dynamic, letting the vines grass, but also manipulate nectar minimal. The result is wines thick, velvety, seductive bouquet, it is advisable to oxygenate decanted a few hours before serving.
There is no doubting the exemplary vineyard and cellar work performed by the young and conscientious Jean-Yves Bizot. His organic farming and non-interventionist winemaking techniques have been described and praised in The Wine Advocate (most recently in issue #118). There is no doubt that Bizot is a vigneron whose name consumers need to commit to memory. Jean-Yves Bizot's 1997 Echezeaux has a great chance of outliving its tannic shell. The first words in my tasting book say,