"Although the most well-known wines of Simon Bize are classic, elegant Pinot Noirs and Chardonnays from the Cote d'Or, the no sulfur added line of lesser known varieties might be the most intriguing. It is not often to see "risk-taking" in this region with very long-standing traditions, but Chisa Bize marches to the beat of her own drum as they say. The 'Akatcha' is 100% Pinot Beurot (otherwise known as Pinot Gris, outside of Burgundy) that is fermented whole cluster for a week with the skins, with no sulfur added at any point. The result is a deep bronze colored wine. Upon opening are notes of sweet cranberries, blood orange, and Darjeeling tea, and with some air, notes of all-spice and freshly turned soil. The palate is electric, almost effervescent, with juicy citrus, red currant and gentle grapefruit pith tannins from the maceration. Best served well chilled, with some time to let it evolve in the glass!"