Description
”Powerful, complex, rich and mineral wine. Chalk notes and stone, flint, accompanied by white flowers.
— François BuissonWinemaker, Domaine Buisson-Battault
The wine
Poruzots is one of Meursault’s most distinctive Premier Cru climates — positioned on the northern edge of the Premier Cru strip, its particularly stony, well-drained limestone soils give it a character quite different from the richer, creamier climates to the south. Where Charmes and Genevrières tend toward generosity and texture, Poruzots is tighter, more mineral, more electric. It is the Premier Cru that most clearly expresses the stony precision François Buisson is known for.
The Buisson-Battault parcel sits in the Porusot le Dessus lieu-dit — the upper portion of the climate — where 36-year-old vines grow in the shallow, stony soils that define this corner of the Premier Cru. Organically farmed. Hand-harvested. 12 months in barrel with 20% new oak, then six months in tank on the fine lees before bottling. No bâtonnage throughout — François lets the wine develop its texture naturally rather than stirring it. The result is a wine that is simultaneously vibrant and precise, mineral and complete.
Tasting notes
Pale gold with excellent clarity. Stony, almost smoky minerality on the nose alongside white peach, lemon, and white flowers — the Porusot le Dessus terroir announcing itself immediately. The palate is taut and finely structured with a dense, fleshy texture and a vibrancy that keeps everything feeling alive and focused. The finish is long, precise, and mineral — the wine that most rewards decanting of the three Buisson-Battault Premier Crus. Drink now through 2033.
Service: 12–14°C. Seared halibut with caper butter, Dover sole, seafood tower, oysters, aged Comté.
2022 vintage note
2022 was a warm, generous vintage across Meursault — excellent growing conditions producing whites of natural concentration and depth. For a stony, well-drained Premier Cru like Poruzots, the vintage adds fruit weight and richness that sits alongside the site’s natural mineral tension rather than overwhelming it. More immediately approachable than a cooler year but built to develop for eight to ten years.
Domaine Buisson-Battault
François Buisson is the fifth generation of a family farming in Meursault since at least the early 20th century. 8.5 hectares, organically farmed across 14 appellations. On the lists of Michelin-starred restaurants throughout California.
