Tasting Notes
The climat of Les Perrières sits under an old pink marble quarry in the central part of the valley of Saint-Romain. The soil here is clay limestone with a significant amount of colluvial gravel. Les Perrières doesn’t seem to carry the same prestige as Sous la Velle, for example, but to some it’s the best site in Saint-Romain. Ageing for this wine is for around 12 months in a combination of 550l and 350l oak barrels, less than 10% of which were new. "Certified organic, in conversion to biodynamic. 40-year-old vines. Hand-harvested. Natural fermentation. Cold, it has an exactitude, green apples and fennel, pebbles. But as it warms some smoky cream and caramel richness unfurls on the nose. Still more defined and muscular than their other two St-Romains, more linear, but mouth-watering with a salt-in-sea-glass sensation on the tongue. Carries the backbone through the length of the palate. Great drive. " 17/20, Tamlyn Currin, JancisRobinson.com
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'Who is Burgundy’s next superstar? Who’s the next Roumier, Rousseau or Coche?' Neal Martin wrote last year in Vinous.com, in response to being asked the question by many. He went on to cite Domaine Henri et Gilles Buisson as one in just a handful of producers Burgundy lovers should really know about. Jasper Morris MW in InsideBurgundy.com writes: Having tasted the Buisson 2018s in the summer, I came back for a second visit in early December so as to take a view on their 2019s (and to buy some of the brilliant 2018s for myself). This tasting confirmed what was already obvious – that the Buisson brothers are one of the star acts of the Côte de Beaune. They dare all and they achieve it, managing an astonishing purity in their wines, of both colours. "If you are not yet aware of the brilliant wines of Fred and Franck Buisson (Domaine Henri & Gilles Buisson), it is time to rectify the omission" - Jasper Morris MW, InsideBurgundy.com Domaine Henri et Gilles Buisson is a sensational producer. We don’t come across producers like this often, that aren't already being imported to the UK. In fact, it would be just a few like this in a lifetime, such is the quality of terroir they have, but more importantly what they’re doing with it.