Henri and Gilles Buisson, Saint Romain Certified organic by Ecocert
Frédérick, (oenologist) and his brother Franck (commercial) are the eighth generation of Buisson vignerons at this estate. Their grandfather Henri began bottling his own production as early as 1947 when Saint Romain achieved its own AOC status. In the 1970s, his son and the boy’s father, Gilles began farming using an organic approach. In 2009, the estate became Ecocert certified and the brothers produce an experimental natural/zero sulphur cuvée each vintage (‘Absolu’). The philosophy is one of hard work in the vineyard, indigenous yeast fermentations only and a low intervention approach in order to maximise the terroir-expresson and to produce balanced wines that have the capacity to age well.
The vineyards of Saint Romain are often overlooked since they are located to the west of some of the most famous vineyards of the Cote de Beaune and are somewhat isolated in a valley tucked away on the road that runs from Meursault and Volnay through Auxey Duresses and then on to Saint Romain. This appellation, however, deserves considerably more attention as the exposure of the vineyards is excellent, the slopes are steep and the soil is a mix of clay, limestone and marne. The slightly cooler temperatures result in a longer growing season and wines that carry a pleasant and refreshing level of acidity. The Buisson domaine is a fine source of terroir-expressive wines that offer outstanding value.
This delightful Meursault is from 60 year-old vines, all the grapes are hand harvested and no additional sulphur is used. Fermentation takes place in oak barrels before further ageing in French oak for 6 months, of which 20% is new oak.
A clear, limpid-yellow in colour with flashes of green. Hints of new wood on the nose leading to ripe tropical fruit aromas. Exotic, stylish and very expressive. On the palate, medium-bodied with floral, honeysuckle fruit with overtones of hazelnut. Classically buttery with a good lemony acidity. The tannins are well balanced and the finish persistent. Lovely with duck with nectarines, pigeon in a honey sauce with fresh figs or quenelles of halibut with saffron sauce.