Pommard En Mareau 2017

On the nose, there are delightful touches of red currant, bramble fruits, graphite, and violets. The palate is rich and has the density you expect from Pommard, but has a real freshness that is true to the producer.

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

Best served at 15 – 18°C.

As of 2001 Domaine de Buisson-Charles has been managed by Catherine Buisson and her husband Patrick Essa, the estate is a modest size of 6.3 hectares. Their son Louis is a student in the prestigious Swiss oenology school of Changins. No doubt he will have to take over from his parents in the years to come.

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.

• Organic - Practising (Uncertified)

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 | 13.5% ABV | Contains Sulphites

Vinification: Hand-harvested and sorted in the vineyard with a special vibrating table. Partial whole cluster. Vatting for 14 to 21 days with 4 days cold (11°). Pneumatic pressing. Aged in barrels for 17 months with 30% new wood and barrels less than three years old. Bottling without filtration.