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Burghound.com: Les notes de Allen Meadows pour nos vins rouges 2011

Publié le par Site internet officiel du Domaine Buisson-Charles

This 5.5 hadomaine, of which 25% of its production is in red, is directed by 4th generation Michel Buisson, his daughter Catherine and son-in-law Patrick Essa. Among other things Essa noted that all wines will now have branded corks with the appellation, vintage and producer information. I will have more detailed vintage information in Issue 51 but for the reds I was told that the Bourgogne and Pommard were completely destemmed but 70% of the stems were retained for the Santenots. The domaine is quite rightly known for the quality of its excellent whites but don’t ignore the reds, in particular the Bourgogneand the Santenots as both are almost always unfailingly good. The 2011s were bottled without fining or filtration in December 2012. (Vintner Select, www.vintnerselect.com, Cincinnati, OH, Milton Road Trading Corp, LLC, www.miltonroadtrading.com, Napa CA, Scott Paul Wines, www.scottpaul.com, Portland, OR; Richards Walford, www.r-w.co.uk, HS Liquid Assets, www.hsliquid.com and Roberson Wine, www.roberson.co.uk, all UK).

2011 Bourgogne: An exuberant nose of picture perfect pinot fruit is cut with plenty of earth that is also reflected by the delicious, intense and vibrant middle weight flavors that possess excellent complexity for the appellation, all wrapped in a mildly rustic, long and balanced finish. This delivers fine quality and is worth your consideration if you’re looking for a Bourgogne that will repay some cellaring. 87/2016+

2011 Pommard “En Chiveau”: (En Chiveau sits at considerable altitude high above the village). There is a hint of crushed leaf to the otherwise very fresh red currant and dark berry fruit aromas that exhibit a hint of violets. There is a lilting and energetic quality to the lightly mineral-driven flavors that exhibit a touch of wood on the moderately austere and mildly rustic finish. This will require a few years of cellar time to round off the slightly edgy finish. 88/2017+

2011 Volnay “Santenots”: (from vines situated in the upper part of the vineyard that is distinctly rockier and actually more like a Caillerets than a classically rich and generous Santenots). A deft touch of wood sets off the ripe, pure and elegant aromas of spice and pepper inflected dried flowers and dark pinot fruit. There is excellent delineation and energy to the tension-filled, rich and complex medium-bodied flavors that possess a refined mouth feel before culminating in a balanced, understated and impressive persistent finish. Good stuff here. 91/2018+

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Une revue des 2011 Buisson-Charles par Sarah Marsh MW

Publié le par Site internet officiel du Domaine Buisson-Charles

Domaine Buisson-Charles 2011 - Analysis from Sarah Marsh MW
 
 
  
I tasted with the amiable Patrick Essa. There was a dark storm while we tasted. The heavens
opened and the rain came down, followed by hail. Everyone was looking anxious and then the
news came that Pellans had been slightly hit by hail. Patrick, in fighting spirit, soldiered on with
the tasting and we even went to the cellar after and tasted a wonderfully fresh 1988 Tessons. I
only hope he was not drowning his sorrow with it afterwards. The rain continued to beat down
that evening. His father-in-law Michel Buisson, now 76, would pass by occasionally and taste
something with us without really giving anything away. Patrick has been running the domaine
with his wife Catherine for the past twelve years, but has, in true Burgundy fashion only had
complete control for the past three.
They have six hectares. One third of which in red in Volnay and Pommard. There are 4 hectares
of whites, only in Meursault. 2.5 village vines and 1.5 premier cru. Patrick who was a PE teacher
married into a wine family, but soon became hooked by his father-in-law.
“It is a classic vintage with good production and maturity,” said Patrick. The alcohol is 12 to 12.7.
“Probably just before the harvest I thought it was not a great vintage as we had many difficulties
of maturity and the weather was poor, but during the harvest there was good sun and day after
day we have harvested good quality grapes. All along the elevage I find the wine has more
complexity and intensity. I am very satisfied with the vintage; not a great vintage but with good
fruit and aroma and some good density in the wines. After 2009 and 2010 we have a more
classic vintage like 1999 for good acidity and balance. When I taste in barrel I like them.”
Three new wines (negoce) have been added to the portfolio. One village Meursault ‘Les Grand
Couture’ and two Chassagne, En Remilly and La Romanée. “I work with a small estate in
Chassagne. It is interesting to vinify a Chassagne-Montrachet for my customers – 1000 bottles of
each wine.”
Harvested from  3rd - 8th September. “It was mature, but less than 13%. It is interesting as
less alcohol but more sweetness, elegance and finesses and I prefer this style. I prefer wines
with more tension and not too much expression. Here in Meursault we have naturally much
glycerol in the wine and it is important to conserve the delicate expression. In 2011 there was no
botrytis, so we did not have to de-select it.”
“Lower alcohol is good for drinkability…good acidity, tartaric 3 to 3.8 and malic also good…not as
much as 2010…acidity not a problem in 2011. There is a good balance of acidity and alcohol and
if you then consider the natural concentration of lower yields the balance is good. (Yields were 42
for village and premier cru and 52 for the Aligote). There were equal quantities of malic and
tartaric. If you have too much tartaric you can have too rough a wine, but this is not a problem
with 2011.”
“I need no sugar, no yeast and no enzymes. The wines a normal alcoholic fermentation and in
December 1/3 of the wine did MLF and the rest started in March. I don’t like to bâtonage, but if I
have to I will do some to finish the MLF.” pHs between 3.10 and 3.22 after the MLF.
“During deboubage I selected many lees. I prefer to have wine with high percentage of lees – 5
liters per barrel - for the concentration the aroma and the expression of soil…and also you need
less SO2 afterwards.” He always uses a lot of lees whatever the vintage, but as he says is careful
in selection – “no black or green lees…just fine lees. When you have no botrytis you can select
finer lees, which is why I always get rid of the botrytis…it is not possible to select the harvest for
the red and not the white – I do not understand that logic, so I do it.”
He will probably bottle in December “as for my cellar it is a good date. It is a good cycle given we
have a fresh cellar and it is not too cold by December, but for 2011 we have harvested 1 month
early so we may bottle end of November. I have no systematic process. 12 months in barrel and
then 2-3 months in the stainless steel. When you have a good number of barrels it is better to
make the blend for longer. You need the harmony which comes from bringing them together for
about 4 months. In stainless steel the SO2 level easier to adjust. For So2 I like 80 to 100 total
and 30-35 free – but no more. CO2 is very important too. I supervise the level of CO2 and bottle
at 700-800mg/l – imperceptible.”
 
A very good flight of wines. Pristine. Intense fruit, ringing freshness and lovely clarity.
 
 
 
 
*Bourgogne Aligoté 2011:  
Stony vineyard below the main road in Meursault with clay soils. 70 year old vines. Only in steel
no oak. Volume of 10 pièces. Appley, zesty and pure. Estery, leesy aroma. Very fresh and lively
on the palate with plenty of fizzling citrus fruit. A lovely Aligote with good maturity.
Bourgogne Aligoté 2010:
Appetizing aroma with hints of aniseed, herbs and mint. Sweetly rounded with a note of butter
mint on the palate and very fresh. Just a delicious Aligote
 
 
Bourgogne Blanc 2011
One half in barrel and half in stainless steel – this year he was not sure what to do 25 year old
vines in ‘les grandes coutures.’ He has replanted part of it which was in pinot noir at a high
density of 17,000 vines per hectare. Good clay and stony soil and the higher bit is fresher and
more interesting. 8 to 10 bunches for each vine. Some engaging appley, lemon fruit. Ripe and
nicely rounded with decent concentration, quite steely with some minerality and fresh acidity…it
is focused on the finish. Jolly good. Top notch.
No new oak in the Bourgogne but what follows has 25% which is represented in the samples.
 
*Meursault, Vieilles Vignes 2011
6 different vineyards. Each year Patrick doesn’t use all of it. 5 barrels are dismissed. 1 hectare is
in Pellans, so the major part of a total of 2.5 hectares. Patrick uses 2 different coopers and
forests: Damy Voges and Ermitage Troncais. Old vines at 45 to 100 years. This is straight and
pure on the palate. Ripe fruit with some penetrating acidity. There is some delicious ripe fruit in
the middle, but a very keen tight, crisp finish. A very energetic village Meursault. Very good+.
From 2015
Meursault, Vieilles Vignes 2010
Rich butter mint aroma. Sumptuous, but firm attack. Full and ripe with really sweet intensity of
fruit. There is good weight; that extra bit of plumpness, but with elegant fruit and plenty of pace.
It finshes on a note of glossy minerality. Score 16. From 2014
*Meursault, Les Tessons 2011
1/3 of a hectare in the southern part of the climat, easterly exposure, full hill side, “rockier soil
with red soil,” says Patrick. The vines are 50 years old on average. 8 barrels in the vintage.
Enticing aroma and with slight spice and hints of pain epice. Juicy on the attack. Good firm core
to the palate, finely honed and channeled. This has excellent energy, neatly clipped edges and a
pure and long finish. Lovely intensity. Glimmers with smooth, supple minerality. Wine of lovely
clarity. Top notch lieu dit. Particularly good. From 2016
*Chassagne-Montrachet, En Remilly 2011
2 barrels which are one year old oak. Patrick buys the grapes. Succulent and vibrant aroma. Very
juicy attack, glistening minerality and lively with acidity. This has a high spine and top note and
powdery, chalky mineral finish. Lovely savory minerals to the end. Fine+ From 2016/17
Chassagne-Montrachet, La Romanée 2011
Orange blossom and citrus notes on the nose. Lovely high note, very streamlined and pure. A
satin, rich ribbon of fruit carries this elegant palate. Pure, intense sweetness on the finish. Fine.
From 2015/16
*Meursault, Les Cras 2011
1/3 hectare in front of their Volnay Santenots. Richer aroma. Ripe pear, orange and some spice.
“I compare this with Chablis Blanchots,” says Patrick. “We have stony white soil. A singular
vineyard with character.” This is rather more rich and glossy. Rounded, quite burly and full with
some weight, but it has the keen acidity typical of this domaine, which cuts like a knife. It
finishes on a sappy chalky mineral note. An unusual wine, quite masculine and with some grip.
Particualrly good towards fine. From 2016
*Meursault, Charmes 2011
Dessus part, just under Perrières with 45 year old vines. Very pure and softly mineral aroma.
Smooth and sleek with burnished mineral woven into the fruit; elegant and so smooth. This purrs
across the palate, threaded with bright acidity. Very refined. Svelte and seductive, lovely acidity
and persistence. Fine. From 2016/17
Meursault, Charmes 2010
Bottled in January. Juicy and full on the nose. Sleek golden fruit very intense. Firm acidity comes
through, keen and energetic. Very bright on the finish. Woven and mineral. Shimmers with soft
minerality on the finish. Score 18.5
Meursault, La Goutte d’Or 2011
1/3 hectare. 7 barrels. Patrick feels that year by year it achieves a grand cru level. “It is a wine
with great character, small and less well known.” He feels this has a powerful, spicy and mineral
expression and concentration. “Probably one of the wines in Burgundy with the best ageing
potential.” He has wines from the 47, 54 etc.
Very dense aroma. This is rich and concentrated, full, powerful and dense. A burly muscular wine
with good layering and intensity. The acidity comes through like a blade. It is very compact and
shows honed muscularity. Battened down. Fine, maybe fine+. From 2017 and Patrick says for 25
years.
Meursault, Les Bouchères
Here the vines are 70 years old. It is a specialty of the domaine. He sees this as the archetypical
meursault. Floral aroma, scented with white flowers. A delicate and fragrant aroma. Light and lacy and
elegant on the palate. It is a more open textured wine, juicy and elegance. It is more subtle.
There is a delicacy. It has volume but no heaviness. This is exactly what I expect from this terroir
and it is a very good Bouchères. Fine. From 2016
Meursault, Les Bouchères 2010
This has crystallized fruit aroma. Succulent attack and a juicy palate. Crystallized fruit and spicey.
More obviously fruit diven versus the 2011, which is more floral. Much airier than the Goutte d’Or
but not fragile, some good intensty and focus and shows delicious acidity. Good energy to the
finish. Score 18. from 2015/16
Red
Bourgogne 2011
Vibrant red cherry fruit and violets. Juicy and energetic. Good firm tannins. This has some
crunch. Attractive.
Volnay, Santenots 2010
50% stems, remontage and pigeage. Old vineyards in upper part, just in front of Volnay Caillerets –
of course he would like some from Santenots du milieu, as the middle is best, but if a
choice he would rather be up than down. However he wants to make a finer wine to be on a par
with his whites…This is bright and juicy, lightish bodied with vibrant red fruit, some firm, but fine
enough tannins, it’s rather mineral and very energetic.Crisp and floral on the finish
 
 
 
 
 
 
 
 
  
 
 
 
 
 
 
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Olivier Poussier décerne deux coups de Coeur aux vins du domaine

Publié le par Site internet officiel du Domaine Buisson-Charles

Dégustations de vins de Bourgogne
Vins de Bourgogne : double coup de coeur pour Buisson-Charles

En préparant le guide des meilleurs vins de France 2013, Olivier Poussier a eu un double coup de coeur pour deux cuvées du domaine Buisson-Charles : Goutte d'Or et Bouches Chères.

 

C'est un coup de cœur pour deux premiers crus qui ne sont pas les plus médiatiques de l’appellation Meursault. Les cuvées Goutte d'Or et Bouches Chères sont d’une définition remarquable. Il y a un potentiel de vieille vigne important qui leur donne cette dimension, ce fond, ce caractère.

Goutte d’Or 2010
Vendu 40 euros, c'est un excellent rapport qualité-prix.
C’est peut-être le plus beau des Goutte d’Or que j’aie jamais goûté.

Il a une dimension proche d’un grand cru, en terme de définition, de potentiel, de matière. Son opulence est bien gérée par beaucoup de finesse et d'élégance. Avec toujours cette touche équilibrée.

Ce que j’aime sur ce domaine, c’est la façon dont les bois sont gérés. Ils ne sont aucunement fardés. Ce sont des vins qui font totalement abstraction de l’élevage.

Il a une capacité de vieillissement d’une trentaine d’années sans aucun problème.

Bouches Chères 2010
Cette cuvée est un peu plus dans l’archétype de ce que Meursault peut représenter. Ce vin est finement beurré, crémeux, sans tomber dans la mollesse.

Un vin d'une grande élégance et d'une grande finesse. Derrière le gras et la générosité il y a le support acide qui permet à ces 2010 d’avoir du peps et du potentiel.

Voir la Video d'Olivier Poussier:

http://www.larvf.com/,vins-domaine-buisson-charles-coup-de-coeur-degustation-goutte-d-or-bouches-cheres,2001120,4247111.asp

 

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Les 2010 du domaine évalués par Sarah Marsh MW - Burgundy Briefing

Publié le par Site internet officiel du Domaine Buisson-Charles

Domaine Buisson-Charles, Meursault

I was met by the affable Patrick Essa. His father-in-law Michel Buisson is now 76. Patrick hasbeen running the domaine with his wife Catherine for the past twelve years.They have six hectares. One third of which in red in Volnay and Pommard. There are 4 hectaresof whites, only in Meursault. 2.5 of village vines and 1.5 premier cru. In the 2011 vintage therewill be some Chassagne next years. Patrick married into a wine family, but soon became hookedby his father-in-law. He explains that “it was really important for me to understand whiteBurgundy with a cultural vision. I do not produce wine for me, but for the appellation. Thedomaine name is not as important as the terroir.” The new label reflects this, as, unusually, thedomaine name is relegated to a position bottom left.

For Patrick one of the most important things is selection. “We select in the vines. I want nobotrytis and no green grapes.” He likes no more alcohol than 13 or 13.5 at the maximum. “Weadd nothing, no yeast, no enzymes.” He adds, “It is a vision centered on the culture of the vines– good grapes; grapes with good balance.”“We do not have a high production 40-45 h/ha white and 35 to 40hl/ha maximum for the reds.

However the 2010 was much lower and it’s not something I like either, as it is difficult to meet the demand of my importers. In 2010 they a very low 22hl/ha in the Aligoté for example. Theywere down to half yields on white in general and not much more for reds – 25hl/ha. (Compare2009’s 46hl/ha white and 42hl/ha for reds.) “We would select out any botrytis if there was any,

but the problem was due to the poor flowering. It seems they did not set. “We harvested withthe sun.” He recalls no problem with the storm. He harvested on the 18

 

 

th September – theprovisional date was 24th, but they brought it forward for the red and the 20th for the whites.(Pommard was later as they are younger vineyards).“I think it is the best vintage for white since 1999,” remarks Patrick. He liked 2009 for sweetness,but considers, “2010 has great concentration with acidity and perfect fruit and intense flavour. For me the slow alcoholic fermentation is a very good sign.” This finished in December.

For most the MLF is still going. Only about 30% are through MLF. “For me it is important as wework with a lot of lees. The lees are selected for aging for 18 months. I like a slow MLF; slow autolysis of the lees and I like the use of the natural CO2 to protect the wines, rather thanadding SO2.” He uses as little SO2 as he can get away with.He does not often use bâtonage generally. “I used some in 2008, but it’s not something I especially like. We have natural glycerol in the wine, we do not need bâtonage. I like purity and density and good balance with the acidity.”

Pressing: he likes a little foulage. He prefers to crush a little so he can use a lower bar (1.6 to amaximum of 2) of pressure and no turning. He does not like whole cluster in white for he feels he would have to use higher pressure. No sulphur is used in the first two hours. He sections off the juice, filling up each barrel by degrees, so he gets equal proportions of the lees in each barrel. It is all done by gravity to barrels in the cellar beneath the winery. It is all vinified in cask with 25% new oak then remainder in 1 to 4 year old casks. Only Aligoté is in stainless steel. “It is a very old vineyard, (70 years) which reaches naturally over 13 degrees, so in oak it would be too fat.”

 

A little sulphur before the fermentation. As mentioned he doesn’t like it, “but I can not make white without any protection.” “We produce wines for ageing; they are not that exuberant in the first part of life. The wines need five years, if it is possible.”

The samples were representative of the finished cuvees with 25% new oak, 25% 1 year old, 2 year and 3. So it is the expression of the cuveés. He uses just Vosges forest, only Damy and medium toast.

A very good flight of wines. Meticulous.

 

*Bourgogne Aligoté 2010

   Stony vineyard below the main road in Meursault with clay soils. 70 year old vines. 40% MLF. 12.8 degrees natural. pH 3.08. After fermentation TA 5.6. 10ouvres. 6.5 barrels. “Lovely harvest with small grapes in 2010. We have the same concentration as 2008, 2002 and 1999 which were very good years for Aligoté,” remarks Patrick. It is very important for me to have nose like spring water with no reduction in whites. Like the smell of a river. I like Aligoté to have green apple aroma. You should have this for a varietal expression

    after the MLF. Fresh and crisp and airy on the nose. Lovely ripeness on the palate. Firm acidity encased in fruit. It is energetic. Top notch. It will need a little time in bottle. Very zesty and concentrated for Aligoté.

This was the first wine I had tasted from this domaine and I had no pre-conceptions. I had selected them randomly to visit. Things suddenly looked rather interesting. I was keen to taste more.

 

Bourgogne Aligote 2009

Whafting aroma with fragrant, light aroma of lychee. A delicate note with white flesh. Pure and light and intense. It lovely. Ripe and very floaty. Delicious.

 

*Meursault, Vieilles Vignes 2010

6 different vineyards. He wanted a ‘round cuvée’ from the village. “If you have good soil withgood quality, but with no singular quality, it is better to blend to get complexity in the blend. It is an historic vision; the vision of our ancestors and our choice. 20 barrels. It will get 15 months in barrel with one racking. No fining. Many of Patrick’s wine in 2010 have no filtration. Breezy stone fruit on the aroma. Smooth expression. Lovely concentration and juiciness. There is good intensity here. A little grip and good, coating palate coverage. It shows complexity for a village wine. The finish is long and very pure. Really a lovely Meursault. From 2012/13

 

*Meursault, Les Tessons 2010

 1/3 of a hectare in the southern part of the vineyards, “rockier soil with red soil,” says Patrick, “So it makes an expressive wine in the first part of its life.” The vines are 50 years old. 50% MLF.Tiny production. Aromatic with hints of white peach. This is taut, pure and intense. Compact on the palate and the cool minerality comes though on the finish. Wonderful tension. Very mineral on the finish. There is a silkiness to the minerality. Particularly good. From 2013/14

 

Meursault, Les Tessons 2009

 Touch of pain epice on the nose. Very intense. Bright and lively on the palate. Smooth, straight and finely honed with satin texture. Lovely long finish. Just delicious. Score 17/20. From 2012/13

 

Meursault, Les Cras 2010

 “¼ hectare in front of their Volnay Santenots. Lots of small white stone and a sunny exposure.When you have pear, it is an indication of the ripeness of the vintage. This 13.5 – it is always high in alcohol and we always harvested this first.” Not a low pH here at pH3.4 and acidity 5.6 A more graphite minerality and savory aroma. The palate is rich, firm and taut. Slightly reserved. A full palate with ripe, but white, peach, but white peach and a sappy, austere note at the end. It has grip and intensity. Particularly good to fine. From 2014

 

Meursault, Les Cras 2009

 Spice and orange flowers. Ripe and rounded and sleek; very seductive. It’s full, generous withnotes of smooth stone. Breadth to the palate. An austerity with savoury character underpins it as it does the 2010, so it’s both rich and savory. Score 18. From 2015

 

*Meursault, Charmes 2010

Upper part, just under Perrières. Twenty year old vineyards. Tiny production. No millerandage,but very small grapes. 2 barrels only Intense aroma. Certainly ripe, but quite reserved. Very elegant. It is svelte and smooth. Lovely intensity and a whisperingly seductive finish. Very fine knit; silky, woven with glimmering acidity and threads of silky minerality. Quite secretive. I like its poise. Fine+. From 2014

 

Meursault, Les Gouttes d’Or 2010

TA5.6, pH3.2 and 13 degrees. 1/3 MLF. “Probably the best Gouttes d’Or me since 1979,” says Patrick. 4 barrels and 1/3 hectare. You can smell the MLF going though, but what is most evident is the compact palate, (he says it show typical menthol character). It certainly has palpable vigour and muscularity. A very athletic wine with darker, graphite minerality. Plenty of power on the finish. An impressive Goutes D’Or. Firmly fine. From 2015/6

 

Meursault, Les Bouchères 2010

Patrick sees this as likes neighboring Genevrières dessus – “the same style and soil and in the C19th it may have been sold as Genevrières.” Here the vines are 70 years old. It is a specialty of the domaine. pH 3.3 TA 5.6 13.5. It was the last vineyard they harvested in 2010.The MLF has not started. Haunting fragrant, aromatic nose. This is peachy, generously floral and spicy. It has a fragrance on the palate too floating above the juicy fruit. It has a looser woven texture. A supple, soft, lacy character. It doesn’t have the muscle of the Gouttes d'Or or the stony reserve of the Cras. It is subtle. Fine. From 2013

 

Stockists

UK: Richards Walford. Robertson; Flint

USA: Scott Paul. Vintner Select.

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La Presse québecquoise...et l'Aligoté 2009 Buisson-Charles

Publié le par Site internet officiel du Domaine Buisson-Charles

    "Je croyais déguster un Chablis premier cru...non boisé, fin et d'une rare élégance à la fois au nez et en bouche, ce vin blanc d'un cépage jugé secondaire est le meilleur Aligoté que j'aie jamais dégusté et le meilleur rapport qualité-prix des dix septs vins dégustés ce jour là."

    Ces mots de Jacques Benoit journaliste à "La Presse" de Montréal concerne le Bourgogne Aligoté du domaine BC dans le millésime 2009. Bien entendu ils font plaisir à lire car sans même parler des louanges adressées ils restituent de manière simple et juste les réalités de ce vin. Oui c'est un cépage considéré comme secondaire, oui il n'a jamais vu le bois et enfin oui il a la concentration et la richesse d'un cru sur le plan analytique...comme quoi on peut être journaliste, ne pas se perdre dans les arcanes d'une évaluation/jugement péremptoire et déceler avec acuité ce qu'il y a d'avéré dans un vin.

   Revenons maintenant sur l'ellaboration de cette bouteille dans le millésime 2009. Les plants de celui-ci sont situés sur le finage de Meursault dans un lieu-dit qualitatif pour l'aligoté qui se nomme "sous le chemin". Les ceps ont environ 60 ans de moyenne d'âge sur une parcelle qui mesure un quart d'hectare et sont pour plus d'un tiers taillés en Cordon de Royat - le reste est en Guyot simple - de manière à aérer les grappes qui sont naturellement plus volumineuses que sur les chardonnays fins. Ces plants issus d'une ancienne sélection massale produisent encore aisément 50 hl par hectare dans une année "normale" et dans ce millésime nous nous situiions sur cette valeur car l'année a été assez productive. Sur une vigne qui est plantée à 11.000 pieds par hectare, chaque cep porte environ 8 grappes, parfois 10, souvent 6.

   Le raisin récolté à la main a été trié sur une table dans la parcelle pour éliminer raisins secs, botrytis et raisins verts issus de grappes trop volumineuses mais aussi terre, feuilles, coccinelles et escargots de passage. Rentrés en caisse de 30 kg, pressé durant trois heures "pneumatiquement", le vin titrait naturellement 12°4 et n'a donc pas été chaptalisé(pas plus qu'enzymé et levuré). Un objectif qui me paraît essentiel et qui necessitait une coupe assez tardive dans la saison. Il y a puisé un fruit prononcé sans se départir d'une acidité constitutive excellente pour l'année: 5.7 d'acidité totale et 3.23 de ph en môuts. Du bonheur.

  Elevé 17 mois en cuve verrée - pas d'inox pour l'aligoté, pitié! - il a été élevé avec la quasi totalité de ses lies tant celles-ci se révèlèrent fines après décantations. Les fermentations alcooliques ont duré deux mois, et les fermentations malo-lactiques ne se sont enclenchées qu'au début du mois de Mars 2010. Terminées dans le courant de Mai le vin a été sulfité sans soutirage et mis en bouteille le 23 Décembre sans collage. Son aspect doré vient de ce non interventionnisme, car le "non collage" laisse les couleurs d'origine aux vins là où le collage blanchit et ...dépouille.

  Sulfité une semaine avant mise, contrôlé le jour même sur le plan analytique par notre oenologue disposant d'un "Foss" mobile: SO2 libre et total, CO2 valeurs acides. Puis contrôle du taux d'oxygène dissous par un labo indépendant et enfin mise par gravité sans filtration aucune cette année là...car celà était possible.

   Voilà le déroulement de  l'histoire jusquà ce "happy end" canadien. -))

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Les notes du Wine Advocate de Robert Parker pour le millésime 2007.

Publié le par domaine.buisson.charles.over-blog.com

 

 

   Catherine and Patrick Essa’s new reception, crush, and storage facilities are now completed and they have expanded through control of significant additional acreage in Les Boucheres and Gouttes d’Or. Patrick Essa's approach (like that of his father-in-law Michel Buisson) seemed ideal for restraining any over-the-top tendencies of vintage 2006, but the 2007s here are also very successful, if slightly less obviously imposing. Readers are encouraged to consult my report in issue 180 for further details on the approach taken at this under-rated estate that produces consistently age-worthy Meursault.


    The Buisson-Charles 2007 Meursault Vieilles Vignes – which received the same 14 months of elevage (close to 13 of them in barrel) as the estate’s single vineyard bottlings – now represents an assemblage from diverse and complimentary sites, most notably (from south to north) Pellans (adjacent to Charmes); Millerandes (a considerable distance below Poruzots); and Meix Chavaux and Vereuils (high up, in the direction of Auxey). The estate still sells their non-cru Meursault from younger vines to negociants. Linden flower, honeysuckle, fresh lime, and white peach inform a nose that could almost be that of a Riesling, and the delicacy and refinement of this wine on the palate is consistent with that impression. A subtle suggestion of creaminess, along with notes of lightly-toasted hazelnut, alkalinity, and wet stone – all of which emerge as the wine takes on air – pulls toward the classic Meursault axis. Persistent floral notes and a hint of bitter-sweet orange zest add to the allure of a refreshing and buoyant, if understated finish. To the extent that 15% new wood is evident – and I find a mere trace of resin and lanolin here – Essa’s opinion is that this should always disappear into the fabric of the wine within 2-3 years or else he has misjudged his regimen. (For the record, he rather unorthodoxly favors lightly-toasted Vosges oak barriques.) Expect this to perform well for at least 5-7 years. 90

 

Picked, as it happens, on the same day as that of his friend Jean-Philippe Fichet, Essa’s 2007 Meursault Les Tessons reflects pungent, bitter-sweet, and in the context of white Burgundy downright exotic floral and citrus aromas and flavors. Orange blossom, candied apricot, and orange zest seem to be typical for this site, and may be traceable to the high incidence of individual vines whose tiny shot berries taste Muscat-like, a phenomenon familiar in California from the traditional Wente selection of Chardonnay. Luscious pineapple, tinged with toasted hazelnut and fruit pit bitterness further inform this wine’s creamy yet vivaciously citric and almost delicate palate, and the reprise of orange blossom along with liquid honeysuckle perfume reinforces the impression of lift in a long finish. I would have no fear of holding this for more than half a dozen years.  91

 

The Essas' 2007 Meursault Cras  – representing five barrels of fruit from old vines first repatriated from a negociant in the 2006 vintage – smells of candied lime zest, linden flower, mint, and salt spray; unites richness of texture with buoyancy in the manner illustrated by his Tesson; and finishes with peaches, liquid herbal and floral high-tones, and persistently saline, chalky notes. That mineral dimension – along with the wine’s overall cool, understated manner – seems to reflect its Corton-Charlemagne-like white chalk and (south-facing) high elevation, along the Monthelie and Volnay communal lines. This will doubtless strike some tasters as too restrained for its own good, while others (including this one) will point to refinement, refreshment, and subtlety that ideally suit it to savoring leisurely and with a wide range of cuisine. I am confident it will reward those with patience in pulling corks, too, and probably perform well for 8-10 years.   91

 

The Buisson-Charles 2007 Meursault Charmes  smells oily, fusil, and chalky in the way locals describe the odor engendered by breaking rocks. Toasted, malted grain, hazelnut, and white peach add familiar themes on a palate of mouth-coating richness and subtle but alluring creaminess, without sacrificing the estate’s trademark clarity to flavor nuances, and preservation of refreshment that leave me salivating uncontrollably. Hints of resin and spice from barrel are well-integrated and wood does not detract from this wine’s salient features: textural finesse, nuance, and refreshment. (It represents nearly 50 year old vines that touch Genevrieres, and if Michel Buisson were to have had his way, he volunteers, only one rather than two of the five barrels would have been new!) Expect this to perform well for a decade or more.  92

 

Production of Buisson-Charles 2007 Meursault Gouttes d’Or  represents (at six barrels) twice that of previous years. Peach; winter pear; pungent, buckwheat-like milled grain; citrus oils; and briny, alkaline notes mark the nose. A vibratory interchange of mineral, fruit, and nut and grain notes on the bright yet creamily-textured palate leads to a long, savory, saline, chalky, subtly cyanic finish that preserves an abundance of energy. This is a classic example of the house style here at its best, with a caressing textural sense paradoxically allied to an invigorating dynamic, and with enveloping creaminess not precluding refreshment. Count on it for at least a dozen years of intriguing pleasure. 93

 

The Buisson-Charles 2007 Meursault Les Bouches-Cheres  – whose seven barrels represent nearly a doubling of production – displays honeyed richness to accompany its creaminess of texture. Lightly toasted wheat, hazelnut and almond; fresh peach; and elusive floral essences and mineral shadings combine for a ravishing aromatic display, caressing palate, and refined, nuanced, and hauntingly long finish. This plays more to the soothing, seductive side of Meursault, and less in the direction of dynamics one finds in the Gouttes d’Or. I expect it, too, to be well worth following for a dozen or more years.  93

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Les notes d'Allen Meadows de Burghound.com pour les 2007

Publié le par domaine.buisson.charles.over-blog.com

 

 

 

 

2007 Bourgogne-Aligoté:  A spicy, expressive and very fresh nose that is classic Aligoté in character leads to energetic,precise and racy flavors that possess plenty of personality and punch. If you enjoy the grape, this is a fine example. 85/2010+

  

2007 Meursault – Vieilles Vignes: A ripe and very Meursault nose features notes of honeysuckle, hazelnut and fresh citrusthat continues onto the rich and relatively full-bodied flavors that retain a fine sense of underlying detail and solid acid support, all wrapped in a balanced, energetic and perfumed finish. Lovely. 88/2012+

  

2007 Meursault “Tessons”: (from vines planted in 1964 and aged in 20% new wood). This is also quite ripe in the context ofthe vintage with a pure, refined and airy nose of dried rose petal, lemon zest and pear hints that can also be found on the precise, racy and intensely mineral flavors that possess excellent underlying material and outstanding length for a villages level wine. Recommended. 90/2012+

  

2007 Meursault “Les Cras”: Here the nose is riper still (which is typical for this vineyard as the site collects heat) with fresh notes of apricot, peach and pear nuanced by citrus hints that transfer over to the textured, precise and stony flavors that areunderpinned by a lovely sense of tension on the focused, persistent and sappy finish. 90/2012+

  

2007 Meursault “Charmes”:  As it usually is at this address, the Charmes is noticeably more complex if not necessarily moreelegant than the Les Cras with a layered, ripe and pure nose of orchard fruit and citrus blossom that complements the round and relatively opulent medium-bodied flavors that do not lose focus or precision on the sappy and mouth coating finish that displays admirably fine length. Lovely stuff and I like the hint of backend minerality. 91/2013+

  

2007 Meursault “Goutte d’Or”: This is slightly riper but more elegant with a subtle touch of spice adding depth to the citrus, apricot and fresh peach aromas that leads to detailed, lemony and more obviously mineral suffused flavors that possessexcellent complexity on the driving finish. There is absolutely no sense of heaviness present, which Goutte d’Or can sometimes display, with perfect balance. This is at another level. 92/2013+

 

2007 Meursault “Bouchères”: An expressive nose of high-toned white peach, citrus and pear aromas are nuanced by subtle notes of hazelnut and orange blossom that give way to rich, full, textured and mouth coating flavors that evidence a silky mouth feel and culminate in a focused, linear, vibrant and solidly mineral finish. This is impeccably well balanced and really drenches the palate in extract. 92/2013+

 

2007 Bourgogne :  A fresh, serious and earthy red berry fruit nose leads to rich, full and moderately structured flavors that are rustic but complex, all wrapped in a delicious and lively finish. Good quality for its level. 85/2011+

 

2007 Pommard “En Chiveau”: (En Chiveau sits at considerable altitude high above the village). A very subtle touch of wood frames equally fresh though more complex and spicier red berry fruit aromas that are nuanaced by hints of minerality and earth that continue onto the rich and relatively robust flavors that carry a trace of rusticity but not much and finish with plenty of Pommard character. Again, fine quality in the context of its level. 88/2013+

 

2007 Volnay “Santenots”: (from vines situated in the upper part of the vineyard that is distinctly rockier and actually more like Caillerets than a classically rich and generous Santenots). A distinctly floral nose displays a touch of wood on the complex, spicy and notably ripe cassis and red berry fruit mélange that introduces fresh, pure, precise and stony middle weight flavors that possess an attractive texture on the dusty, persistent and stylish finish. This is lovely and worth a look. 90/2014+

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Les notes de Robert Parker (David Schildknecht) pour le millésime 2006

Publié le par domaine.buisson.charles.over-blog.com

Wine Advocate N° 180

 

 

 

The estate of Michel Buisson – whose son-in-law Patrick Essa now takes the lead – crafts white Burgundies for the Riesling or Chenin-lover, offering clarity, refreshment, and minerality yet not stinting on richness or structure, and wines whose track record in the cellar is among the best of any Chardonnay-based wines in the world. Slow, vertical pressing, unhurried fermentation, largely non-new barrels passive lees contact (i.e. no stirring), and late (unfined, and usually lightly-filtered) bottling figure in the Buisson regimen. Although production is very small, some additional acreage will come on line (along with a completely renovated cellar) beginning in 2008. Predictably – and even though picking did not commence until September 22 – the 2006s here did not sacrifice clarity, refreshment, or mineral dimensions to the vintage’s ripeness or botrytis, and arrived at 13-13.25% alcohol. A portion of village Meursault tinged by rot and at 14% potential alcohol was sold off

 

Wine Advocate # 180
Dec 2008
David Schildknecht 87 Drink: 2008 - 2009 $18 (18)
Vinified in tank, the Buisson-Charles 2006 Bourgogne Aligote diplays pear distillate, lemon zest and mint on the nose; a surprising degree of creaminess in the mouth; and a clear, juicy finish. Simple but delicious, this will be more than serviceable through 2009.
Wine Advocate # 180
Dec 2008
David Schildknecht (90-91) Drink: 2008 - 2015 $70 (70)
The old vines that inform Buisson-Charles’ 2006 Meursault Les Tessons (of which there are but five barrels, one new) behave very much like the classic Wente selection of Northern California, possessing a lot of tiny, “shot” berries (or “hens and chicks”), and with certain vines yielding distinctly Muscat-like fruit. The result is a consistently concentrated and often rather exotic wine. (Tesson was long treated as a cru.) Tangerine, orange, and brown spice aromas lead the way to a luscious, juicy, palate with striking clarity and length, though the corresponding Meursault Vieilles Vignes is in fact more complex, at least in its youth. This will probably be at its best at 5-7 years of age.
Wine Advocate # 180
Dec 2008
David Schildknecht 91 Drink: 2018 $45 (45)
Orange and lemon zest, brown spices, honeysuckle, and iris mark the nose of Essa’s 2006 Meursault Vieilles Vignes, assembled from two complimentary sites. There is a pithy, piquant intensity on the palate here (contributed by a parcel bordering Puligny) with faint bitterness nicely woven into a cream-texture and persistently juicy, bright lemon and peach. This is rich, yet animated Meursault, possessing palpable density, but also with lift. In keeping with an extended track record at this address, I have no compunction recommending that one cellar this for up to a decade.
Wine Advocate # 180
Dec 2008
David Schildknecht (92-93) Drink: 2008 - 2023 $79 (79)
There are four barrels’ worth (one new) of Buisson-Charles 2006 Meursault Les Boucheres (although, thanks to contracts, that quantity will soon double). White peach, toasted grain and almond usher in a palate of formidable density and overall concentration, subtle creaminess, yet also elegance, dynamic, and refinement. There is a Chablis-like meat broth aspect here, and a long, piquantly nutty, brightly citric finish. I would not hesitate to hold this for 12-15 years.
Wine Advocate # 180
Dec 2008
David Schildknecht (92-93) Drink: N/A $79 (79)
Essa’s 2006 Meursault Cras represents four barrels (one of them new this year) that in earlier vintages had been sold to a negociant but have thankfully been repatriated. This south-facing site near the communal boundaries with Monthelie and Volnay features nearly 50 year old vines planted in Corton-Charlemagne-like white chalk soil. Pineapple and coconut, peppermint, cinnamon, flowers, cherry and apricot distillate, and quince in the nose lead the way to an oily-textured, quite viscous palate, with vanilla and chalk inflections to its almost exotically ripe fruit. Stylistically, this is something of an alter ego to the Gouttes d’Or. It lacks quite the penetration of its premier cru stable mates here today, but what richness of fruit and texture!

 

Wine Advocate # 180
Dec 2008
David Schildknecht (93-94) Drink: 2008 - 2023 $79 (79)
A mere three barrels of Buisson-Charles 2006 Meursault Goutte d’Or insures that few wine lovers will have a chance to experience it, but this bottling – from the center of that small cru, with Jobard, Lafon, and Leroy as neighbors – is one of the unsung, consistent classics of white Burgundy. In 2007, the addition of some contract fruit will increase the volume. Citrus and stones always characterize the best of Gouttes d’Or. In this instance, yellow plum, lemon, iris, licorice, vanilla, and chalk dust inform a penetrating, vibrant aroma and palate, with a silken smoothness of texture and striking clarity. Incidentally, it took eleven months for this to finish its malolactic conversion. This should keep well for 15 or more years. (The 1986 and 1979 are both ravishing today.)
Wine Advocate # 180
Dec 2008
David Schildknecht (93-94) Drink: N/A $79 (79)
The Buisson-Charles 2006 Meursault Charmes of which there is scarcely more than of the Les Bouchere, from 45 year old vines in a parcel adjacent to Genevrieres smells of lemon, orange, and white peach. Pithy in its toasted nut and chalk and stone character, this finishes with formidable density and uncommon clarity, refinement and vibrancy, dominated by lemon, peach and chalk. Its outstanding performance should be judged in light of its having – like the other Buisson-Charles 2006s – slightly reduced when I tasted it just before bottling, a condition Essa chooses to promote, in order to guard freshness and longevity. This should mature fascinatingly for 15 or more years.

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