Description
The Bourgogne blanc fruit comes from the Les Clous Perrons and les Magnys lieu-dits. The Meursault planted vines range in age of 15-65 years of age and the wine is aged 1 year in barrel, 10% of which is new oak. Traditionally made Bourgogne blanc which speaks to it’s Meursault terrior.
Grape variety: Chardonnay
Surface area: 0 ha 78 ares
Lieu-dit: Les Clous Perrons, les Magnys (Meursault)
Soil: Clay-limestone
Age of the vines: 1951 – 1974 – 1996 – 2001
Harvests: The grapes are harvested by hand.
Ageing: The wine is aged on its lees in oak barrels for 12 months (10% new oak).
Service temperature: 12-14 °C
Tasting notes: Notes of white flowers and a touch of flint on the nose. The elegant and mineral palate could be mistaken for a Meursault.
Food & wine pairing: As an aperitif or served with shellfish, fish and cheeses such as Comté or goats cheese.
Consumption: Now to 4 years.
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.
