It displays an intense ruby red colour. On the nose it shows notes of cherry, raspberry, spice, wood, and florals. On the palate it has a silky texture with fine tannins.

Service: Serve at 15-18°C.

Food Pairing: Excellent with beef, duck, pork, poultry, spicy food and vegetarian dishes.

Patrick Essa is the estates' winemaker who several years ago took over the operations from his father in law Michel Buisson, the third-generation vigneron of Buisson-Charles. He is an engineer and a trained oenologist.

The vineyard of modest size - 6.3 hectares, has been operating plots located on the Meursault finage for several generations.

Over the past several years, this estate has wholeheartedly embraced a forward-looking vision, dedicating itself to renovating and expanding its vat room and cellars. The primary goal has been to refine the vinification and aging processes, aligning them as closely as possible with the extraordinary terroirs for which it is renowned. Particularly noteworthy is the estate's unique approach to white wine production, conducted in unair-conditioned underground cellars to avoid the potential smoothing effects of external air conditioning. Their unwavering commitment to environmental preservation is evident in their soil cultivation practices, which involve regular and moderate tillage, the complete absence of weedkillers, and the omission of fining or filtration in the vinification process.

Throughout their endeavors, the estate places a strong emphasis on the future and research, ensuring their employees are well-versed in oenology and agronomy to cultivate grapes perfectly attuned to their terroir, resulting in authentic terroir wines. This operation stands in contrast to the traditional image often associated with estates, as it is forward-thinking and research-driven. All employees hold qualifications in oenology and agronomy, underscoring their commitment to producing grapes ideally suited to their terroir.

The estate's eco-conscious practices are evident in their refusal to use polluting candles against frost, avoidance of chaptalization, limited ploughing (a maximum of three times), judicious pesticide treatment per a stringent bio-control schedule, and minimal or no fining in specific areas. Moreover, the estate targets yields 25% lower than the legal limits, promoting organic cultivation and enabling the production of wines free from oenological corrections. Rooted in their origins, this estate remains faithful to their motto, "ab origin fidelis," demonstrating a steadfast dedication to land preservation and the creation of wines that truly capture the essence of their terroirs.

Full Sustainability Assessment Pending

The Buisson Charles estate ethos is one of protecting the exclusive terroirs upon which it has vines. They have a minimal intervention approach across their small plots across Burgundy. They take an organic approach to farming without the use of pesticides and herbicides, and a natural approach to winemaking with minimal or no fining or filtration. They blend agricultural and winemaking science to future-proof their business.

Red | Still | 75cl | 13% ABV | Contains Sulphites

Cellaring: Drinking well now, will develop between 4 and 15 years.

Vinification: Grapes are pneumatically pressed, static settled and aged for 15 months in demi barrels, 15%-20% new. Bottled without fining or filtration.

• Organic - Practising (Uncertified)