Bizoe Henriëtta making us proud again. Amazing how quick the year has gone. Now it’s all about vineyards and getting the cellar ready for the 2022 harvest. We have some news in the pipeline that we will share soon.

 Just last week Wine Magazine released their annual Sauvignon blanc/Semillon report. Bizoe Henriëtta 2019 is named as one of their Top 10 wines for the year. The panel awarded the Henriëtta 2019 with 92 points. The wine will be released February 2022. Good news is that you can order, it’s currently in a mixed case with the Bizoe Hënrietta 2018 that has a 94 point rating from Decanter International Wine Awards.

Back to the vineyards again. Safely we can say the winter is gone and we into spring. Good rain during the year, giving us plenty of underground water and good conditions for the vineyards to thrive in. Currently flowering is taking place and small fruit is starting to develop in the vines. Just love seeing a vintage develop in front of your eyes.

 In the cellar we are prepping the equipment to make sure we are ready for harvest day in probably middle January 2022. Before the harvest can start, we would have our 2nd edition of the Bizoe Genant 2020. After the success of the 2019 some big shoes to fill by 2020 edition.

Our last wine to be bottled soon is also the Bizoe Idioglossia Chardonnay 2021. Chardonnay is still in the amphora and barrels. It will be taken out soon and transferred to stainless steel tank to prepare the wine for bottling. Something to be for the lookout release will be April 2022.

 Cheers from the cellar for now!

Let’s call it bottling season at Bizoe Wines. This time of the year all the winemakers are planning their bottling schedules. Getting the wine in the bottle that they have so preciously worked on during the last year, in some cases 2 years.

At Bizoe Wines we are in the same boat. In the next few weeks we will bottle our Bizoe Henrietta 2020, Bizoe Estalet Syrah 2019 and Bizoe Idioglossia Malbec 2019.

Getting the wine bottle ready is the next step. In the case of white wines ex Bizoe Henrietta that’s a blend of Semillon and Sauvignon blanc, the wine needs to be protein stable before bottling can take place. Due to the time our red wine mature in barrels this process happens natural.

 Once protein stability is achieved in the wine, we will move over to filtering. Once the wine has been filter its all about getting the wine safely in the bottles and making the last final tweaks. Bottling season at Bizoe Wines, exciting time of the year in the cellar.

And now the nerves starts to work, you as winemaker has done what you needed to do, it has to go into bottle and then it’s up to the wine drinker to get it out of the bottle. The wine you have spent in some cases two years making is there to satisfy consumers’ pallets.

When we open a wine, we always look on the bright side and find it difficult to critique another winemaker’s wine, because we know the time, energy and passion that went into the process to produce a beautiful bottle of wine.

Next time you open a bottle wine lift your cap to the vineyards, viticulturist, vineyard workers, cellar workers and lastly the winemaker! Salute!