This treasured terroir is beautifully translated by the quality-driven Domaine Buisson-Charles. Fourth-generation vignerons, Catherine Essa Buisson and Patrick Essa, maintain incredibly low yields in their hand-tended vineyards. Harvested manually, the wine is traditionally crafted, barrel fermented and aged on its lees without stirring; the French oak is only 20% new. As Patrick puts it, “I’m aiming for the taste of the vineyard rather than the taste of the elevage,” which makes for a pure, unadulterated representation of Meursault, with the minerality and terroir-driven voice we all crave. The resulting wine is rich yet mineral-driven, and balanced with the perfect amount of acidity - an expression that captures the essence of fine, soulful Meursault.

The 2012 Meursault ‘Vieilles Vignes’ displays a light golden yellow core that moves to green reflections on the rim. With the allure of classic Meursault, and approaching the beginning of its peak over the next 3-4 years, the nose reveals dried yellow apple, pear, lemon blossoms, melted butter, lees, a touch of honey, crushed hazelnuts, white mushroom and fine crushed white rocks. The palate is full-bodied and enchants with opulence, an abundance of texture and a beautiful freshness, with flavors that mirror the nose and delineate into a long, soulful finish. This wine will be in a beautiful window of evolution over the next four years, but can mature even further over the next 10-15 years if kept under perfect storage conditions. For immediate enjoyment, decant for 45 minutes and serve between 50-60 degrees in Burgundy stems (I personally prefer this wine at the warmer end of the spectrum - cellar temp or a touch higher - to allow the fullness of texture in this great Meursault to be revealed). For a recipe that elevates chicken to a whole new level, try this recipe for braised chicken with scallion puree – and this beautiful wine will serenade your taste buds.