Domaine Bizot is a very small property: three cuvées are made from a mere 1.7 hectares of vineyards in the Vosne-Romanée appellation. Jean-Yves Bizot lives in the street where Henri Jayer used to live and he uses his techniques for his wines; fermentation at low temperature in truncated wooden vats, for example. Bizot wines are bottled by hand, barrel by barrel, without filtration.

Very much understated, Domaine Bizot produces a wine that is similarly discreet but very well-made nonetheless. Deep and complex, it was made to be aged. With time, the aromas of red and black fruit evolve to become spiced, leathery and roasted. Sophisticated, it is worthy of gastronomic pairings with dishes of the same calibre.