Domaine Buisson-Battault
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Country
France
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Region
Meursault, Côte de Beaune, Burgundy
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Founded
1949
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Farming
Organic (practising)
François Buisson came recommended to us via a number of his more famous neighbours and we firmly believe he is one of the regions rising stars.
The wines authentic and true to their respective terroirs. They don’t neatly fit the stylistic camp of ‘reductive’ vs nutty & buttery/old school style – they are just wonderful expressions of really excellent Meursault.
They also age beautifully – see the quote from Neal Martin below – and I too had the opportunity to drink a bottle of the ’73, it was the greatest properly mature white I have ever had the opportunity to enjoy, just sublime.
Meursault 1er cru Goutte d’Or 1973:
“The 1973 Meursault Goutte d’Or is a real revelation. Pale gold in colour, it has an exquisite bouquet with scents of dried honey, Golden Delicious, flecks of white chocolate and crème brûlée. The palate is beautifully balanced with impressive depth, slightly viscous in style yet fresh and saline towards the compelling finish. A complete surprise, this just proves how you never know what lies inside, ’til you pop that cork.”
Neal Martin, VINOUS, May 2019
Technical Information
| Wine | Blend | Vine age | Soil type | Vineyard area |
|---|---|---|---|---|
| Bourgogne Aligoté | Aligoté | Clay & limestone | ||
| Bourgogne Chardonnay | Chardonnay | Clay & limestone | ||
| Meursault Vieilles Vignes | Chardonnay | 1930 -1935 | Clay & limestone | 0.50ha |
| Meursault 1er cru Poruzots | Chardonnay | Clay & limestone | ||
| Meursault 1er cru Goutte d’Or | Chardonnay | 1955, 68, 74, 05 | Clay & limestone | 1.38ha |
| Meursault 1er cru Charmes | Chardonnay | 1964, 67, 07 | Clay & limestone | 0.39ha |
| Meursault 1er cru Genevrières | Chardonnay | Clay & limestone | ||
| Bourgogne Pinot Noir | Pinot Noir | Clay & limestone | ||
| Pommard | Pinot Noir | Clay & limestone | ||
| Beaune 1er cru Epenotes | Pinot Noir | Clay & limestone |
Viticulture & Vinification
- Organic practicing
- Hand-harvested
- Wild yeast fermentation
- No bâttonage
- No more than 20% new oak