Description
If Charmes is Meursault’s most welcoming wine, Genevrières is its most aristocratic. Long considered the “Queen of Meursault,” this climat occupies a privileged position on the mid-slope above the village, where the terroir imparts an unmistakable floral subtlety — a kind of ethereal grace that separates Genevrières from every other premier cru in the appellation. In François Buisson’s hands, the wine is a study in quiet authority: poised and complex, with that signature Buisson-Battault purity of fruit and mineral drive, but layered with sophistication and extraordinary length. The 2022 vintage gives it an added edge of freshness and clarity.
Grape variety: Chardonnay
Surface area: 0 ha 63 ares
Lieu-dit: Genevrières Dessus (Meursault)
Soil: Clay-limestone
Age of the vines: 1950-1988-1996
Harvests: The grapes are harvested by hand and sorted if required.
Aging: The wine is aged on its lees for 12 months in oak barrels (20% new oak) then for 6 months in vats.
Service temperature: 12-14 °C
Tasting notes: The nose offers notes of flint and white flowers. An elegant and complex wine with good length yet no heaviness. Mineral and saline.
Food & wine pairing: Shellfish, fish, white meats, foie gras and cheeses.
Consumption: 1 to 10 years or more…
Tasting Notes
Luminous pale gold. Genevrières earns its “Queen of Meursault” reputation on the nose alone — there is a haunting, ethereal floral quality here, like dried honeysuckle and white flowers, that no other Meursault climat quite replicates. Beneath it, ripe citrus, white peach, and a cool, stony minerality layer with quiet complexity. The palate is poised and silky, with impeccable length and a finish that tapers to a point of pure, mineral precision.
Food Pairing
Genevrières demands equally refined accompaniment. Serve it with langoustines with a light bisque cream, turbot with champagne sauce, or a delicate crab salad with tarragon. At a steakhouse, it is the ideal wine for a guest who wants to explore great Burgundy alongside an oyster or caviar course — something that lets the wine’s extraordinary complexity be the focus.
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.
