Description
The Wine
Almost everyone who knows Domaine Buisson-Battault knows it for its white wines — the Vieilles Vignes, the Premier Crus, the Aligoté. The Bourgogne Rouge is the wine is from Pinot Noir grown in three Meursault lieu-dits: Les Vaux, Sous la Velle, and Montaine. Vines ranging from 17 to 50 years old. Hand-harvested, hand-sorted, destemmed, and vatted for around two weeks before ageing one year in French oak (10% new), then two months in tank.
The result is a Bourgogne Rouge that tastes like it comes from somewhere specific — because it does. Bright red fruit, smooth tannins, clean and precise. The kind of village-level Burgundy that makes the appellation worth exploring.
Vineyard & Vintage Details
Producer: Domaine Buisson-Battault
Appellation: Bourgogne Rouge AOC
Grape: 100% Pinot Noir
Lieu-dits: Les Vaux, Sous la Velle & Montaine (Meursault)
Vine age: 17–50 years
Soils: Clay-limestone
Farming: Organic
Harvest: Hand-harvested, hand-sorted, destemmed
Vatting: Approximately 2 weeks
Élevage: 12 months French oak (10% new) · 2 months in tank
Format: 750ml
Tasting Notes
Complex nose of black cherry, raspberry, and a hint of violet. The palate is fresh and precise — smooth tannins, clean red fruit, a finish with the mineral character you’d expect from Meursault-farmed Pinot Noir. Drink now or hold up to five years.
Service: 16°C. Charcuterie, roast chicken, duck, soft cheeses.
2023 Vintage
2023 produced fresh, aromatic Pinot Noir with good natural acidity across Meursault. The 2023 is the most vibrant and forward of the three vintages currently available — bright red fruit, crisp finish, excellent for immediate drinking. Drink now through 2028.
About Domain Buisson-Battault
A true insider’s address in Meursault — François Buisson’s organically farmed, five-generation domaine produces some of the village’s most elegant and pure expressions of Chardonnay, balancing classic richness with vibrant acidity and a signature mineral drive.
François Buisson represents the fifth generation of a family that has farmed these vineyards since at least the early 20th century. He joined his father André in 1985, took over the domaine in 1991, and in 2005 moved the estate into the beautifully restored former home of his maternal grandparents — a building with its own remarkable history, having housed a renowned mustard factory from 1870 to 1939. Today, the domaine spans 8.5 hectares of organically farmed vines spread across 14 different appellations, including coveted Premier Cru parcels in Poruzots, Charmes, and Gouttes d’Or.
What sets François apart is his uncompromising pursuit of balance. He has little interest in the heavy, buttery Meursault of the old school, but equally distrusts wines that are lean and over-extracted for freshness. Instead, his wines live in the most rewarding middle ground: pure, mineral, and chiseled, yet with enough ripe stone fruit and creamy texture to satisfy anyone who loves white Burgundy. His winemaking reinforces this philosophy — 12 months in oak barrels (only 20% new) followed by at least six months in tank on the fine lees, with no bâtonnage. The result is wines that feel simultaneously vibrant and rich, with the kind of precision that comes only from decades of working the same land. For the wine lover looking for a serious, age-worthy Meursault that rewards patience as much as it rewards opening tonight, Buisson-Battault is an essential discovery.
