Description
2022 Domaine Buisson-Battault Meursault 1er Cru Poruzots
The Porusots fruit comes from the Porusot le Dessus lieu-dit with 36 year old vines. The wine is aged 1 year in barrel, 20% of which is new oak and then 6 months in tank, prior to bottling. The Porusots is one of three 1er Cru’s of François’ that we import and I find this wine to have more acid and minerality on first taste and then broadens as the wine opens up.
The Poruzots climat is one of Meursault’s most distinctive: its particularly stony, well-drained limestone soils give wines a striking, almost electric minerality and a tightly wound structure. The 2022 vintage delivered a beautifully balanced Burgundy, contrasting the riper, richer style of the preceding years with refreshing acidity and classic elegance. Expect a wine of depth and precision — dense and fleshy, with hints of exotic fruit, spice, and a long, mineral-driven finish.
Tasting Notes
Pale gold with excellent clarity. The Poruzots terroir announces itself immediately on the nose — stony, almost smoky minerality layered with exotic fruit, white flowers, and a subtle spice. The palate is taut and finely structured, with a dense, fleshy texture and a vibrancy that keeps everything feeling alive and energetic. The finish is long, mineral, and precise — a wine that rewards attention.
Winemaker Note: “Powerful, complex, rich and mineral wine. Chalk notes and stone, flint, accompanied by white flowers.”
Food Pairing
The stony minerality and firm structure of Poruzots call for dishes with a little richness to match. Try it with seared halibut with a caper and herb butter, or pan-roasted Dover sole. At a steakhouse, it’s an excellent choice alongside a seafood tower or cold shellfish plate to begin the meal — or as a counterpoint to a bone marrow starter.
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.
