Domaine Buisson-Battault

Meursault is one of the most famous and prestigious regions for Chardonnay in the world. Interestingly, this subregion of Burgundy does not include any grand cru vineyards; however, there are a number of 1er cru vineyards, as shown on the map below.The Chardonnays of Meursault are known for being big, sometimes buttery, and built predominantly with new oak. As such, they are geared to the American palate and Robert Parker reviews. Does this reflect the terroir, which the Burgundians are so obsessed about? It is questionable, given the wines from Puligny-Montrachet are totally different and not far away.

The wines of Domaine Buisson-Battault are made in a more traditional way, with only 20% new oak applied. They are not the most fashionable nor the most expensive, and I was looking forward to taste four of the wines from the warm 2015 vintage.

The 2015 Buisson-Battault Meursault Vielles Vignes is quite a light wine, in the apple spectrum, a bit juicy and not much drive. Having said this, the dry extract lingers attractively on the palate (90 pts). The 1er Cru Porusots (see map) has much more depth and fruit concentration. It is also in the apple spectrum. The wine is more complex with its toasty flavours and fleshiness. The finish is smooth (94 pts). The 1er Cru Gouttes dÓr is broader, with less definition and the fruit is more exotic (peach) (91 pts). The 1er Cru Genevrieres comes from a rockier vineyard, and this translates into the wine. It is fresh, not a big wine, with apple and pear flavours, and good energy. There is minerality and a sour edge on the finish (94 pts).

This tasting raises as many questions as it answers. The wines are much lighter and fresher than the vintage and location would suggest. The 1er cru wines are all different, but how well do they reflect the terroir? I think the Genevrieres does - not sure about the others. In all cases, the winemaker influence is significant.