Domaine Buisson-Battault
About Domaine Buisson-Battault
The Buisson family has been farming in Meursault since at least the early 20th century. François Buisson is the fifth generation — he joined his father André in 1985, took over the domaine in 1991, and has farmed organically ever since. The domaine is based in the beautifully restored former home of his maternal grandparents, a building that housed a mustard factory from 1870 to 1939 before it became the family home and eventually the cellars and offices of the estate.
Eight and a half hectares. Fourteen appellations. From Bourgogne Aligoté and village Bourgogne through Meursault Vieilles Vignes to Premier Cru Poruzots, Charmes, and Genevrières. The vines in some parcels date to 1927 — almost a century of roots in the same limestone and clay soils that define Meursault’s character.
François has a clear philosophy about what Meursault should taste like — neither the heavy, over-oaked styles that once defined the village nor the aggressively lean versions produced in reaction against them. Something in between: pure, mineral, and precisely made, with enough fruit and texture to satisfy anyone who loves white Burgundy. His winemaking reflects this — 12 months in oak barrels (20% new) followed by six months in tank on the fine lees, with no bâtonnage. The approach is deliberate and consistent. The wines reward both opening tonight and cellaring for five to ten years.
The Pommard is the wine that surprises people — François’s maternal family is from Pommard, and the Pinot Noir from the Les Combes lieu-dit is the one red wine he makes. It borders Premier Cru land by a single vineyard road. It is not an afterthought.
On the lists of Michelin-starred restaurants throughout California.
