INDEPENDENT WINE GROWERS - ESTATE OWNED VINES FACT SHEETS. Since Grands Vins de Bourgogne

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1 INDEPENDENT WINE GROWERS - ESTATE OWNED VINES FACT SHEETS Since 1758 Grands Vins de Bourgogne

2 INDEPENDENT WINE GROWERS - ESTATE OWNED VINES 2:15

3 INDEPENDENT WINE GROWERS - ESTATE OWNED VINES A family story... The delightful village of Saint-Romain is steeped in the viticultural history of the Côte d'or. The Dukes of Burgundy purchased vineyards here in AD The Buisson family has lived and tended vines here since the 12th century. The family began purchasing the vineyard in the late 1920s. Henri and Marguerite Buisson acquired full ownership of the domaine in the 1950s. Their son Gilles Buisson and his wife, Monica, took over the domaine from Henri and Marguerite, adding prestigious vineyards to the estate: Corton Grand Cru, Pommard, Savigny les Beaune, Volnay and Beaune. Today, the domaine consists of 19 hectares of vineyards.es Pinot Noir : Saint-Romain, Corton Grand Cru "Rognet & Corton" "Renardes", Pommard, Volnay, Beaune, Monthélie, Auxey-Duresses 1er cru, Savigny les Beaune. Chardonnay : Saint Romain, Corton Grand Cru "Charlemagne", Meursault, Auxey-Duresses. Wine making Techniques: Vinification is carried out on the property according to traditional methods. Fermentation is long and slow, using only the natural yeasts and bacteria present on the grape. Matured in French oak barrels for one year, our village appellation wines are closely followed by an oenological laboratory until they are deemed ready for sale.nt. Viticultural Practices: Our estate produces fine wines in the respect of tradition and terroir. We hand harvest, limit the use of chemical products (no herbicides or pesticides), plough the soils, and earth up during winter. Yields are kept low (mainly by spring de-budding) to concentrate the expression of terroir in our grapes.our garder concentré l'expression du terroir dès les raisins. Wine in progress: Our estate is constantly researching and experimenting to increase our knowledge and obtain the highest quality. Currently we are testing out various ways to eliminate the use of all chemical products from the vineyard to the bottle. We are also looking at the feasibility in the cellar of relying solely on the force of gravity to propel the wines through the various stages of vinification. Lastly, but equally importantly we have a serious quality control project underway to ensure that nothing but the best cork is used for Henri & Gilles Buisson wines.les. Our goal? To share with you the purist expression of our terroir. 3:15

4 INDEPENDENT WINE GROWERS - ESTATE OWNED VINES The wines from Domaine Henri & Gilles Buisson are regularly selected and awarded by wine magazines, buying guides and in national & international tasting competitions. From our home in Burgundy to the furthest corners of the world, our wines can be enjoyed in countless wine bars, hotels and restaurants. We would like to thank all those through out the world who have tasted, selected, awarded, distributed, serviced, and enjoyed drinking our wine; for your encouragement is the best recompense for our toils in the vines and the cellar. 4:15

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6 INDEPENDENT WINE GROWERS - ESTATE OWNED VINES Estate in conversion to Organic agriculture, independent wine-grower. High density & low to the ground planting technique. No irrigation, no synthetic pesticides, no herbicides. Low yields controlled by de-budding, no green harvest. Soil worked by hand : ploughing, earthing up. Hand- harvesting, strict grape selection, wine produced from 100% fermented grape juice, long, traditional vinification with no artificial practices or products used to concentrate flavours. Only natural wild yeast and bacteria used. Wines are matured for one year in French oak barrels on their lees; no wood chips, no micro-oxygenation, gentle filtration, no sedimentation treatment, natural cork, estate-bottled. Company Name: SCE Domaine Henri & Gilles BUISSON Address: Impasse du Clou, Saint-Romain, France Telephone: Fax: Web Site: contact@domaine-buisson.com Domaine History: From father to son since 1758 Owners: Monica & Gilles BUISSON Director of Production: Frederick BUISSON Director of Sales: Franck BUISSON Appellations Origines Contrôlées whites: -Saint Romain "Sous la Velle" -Saint Romain "Les Perrières" -Corton Grand Cru ''Charlemagne'' -Meursault "Les Chevalières" -Auxey-Duresses "Les Ecusseaux" -Bourgogne Aligoté -Crémant de Bourgogne Appellations Origines Contrôlées reds: -Saint-Romain "Sous Roches" -Corton Grand Cru ''Rognet & Corton'' -Corton Grand Cru ''Renardes'' -Pommard "Les Petits Noizons" -Volnay 1er Cru "Les Chanlins -Beaune "Les Prévolles" -Auxey-Duresses 1er Cru -Monthélie Total Vineyard Area: 19 hectares White Wine Vineyards: 7 hectares (90% Chardonnay, 10% Aligoté) Red Wine Vineyards: 12 hectares (98% Pinot Noir, 2% Gamay) 6:15

7 SAINT ROMAIN GENERAL INFORMATION 100% pure, fermented grape juice 100% PINOT NOIR Average vine age ~60 years Limestone soils on marl-stone St Romain slopes VINEYARD PRACTICES Low trained, high density vines (planted at vines/ha). No irrigation, pesticides or herbicides. Hand laboured soils: ploughed, earthed-up. Yields limited by de-budding. HARVEST Hand harvested. Careful grape selection in the vineyard and on the sorting table. 90% de-stemming, light crushing. Long, slow maceration and fermentation. Temperature control. Repeated tastings and analysis throughout vinification. Natural yeasts used in fermentation. Rigorous monitoring by an oenology laboratory. MATURATION Aged 12 months in French oak barrels. 10% new oak, 90% 1 to 6 year barrels. Malo-lactic fermentation using only naturally occurring bacteria. Matured on lees with weekly barrel top ups. BOTTLING Gentle filtration. Estate bottled by gravity. Carefully selected natural cork closures. WINE CHARACTERISTICS Pinot Noir from the commune of Saint-Romain is deeply coloured with vibrant aromas of red currant, cherry and cassis that deepen in complexity to include earthy notes with several years ageing. Firm, but smooth tannins soften over time to reveal an elegant, well structured body. AND SERVING SUGGESTIONS Best aged for a minimum of 3 years; ideal between 4 to 6 years (depending on the vintage and the accompanying meal served). Ideal service temperature: 16 C to 17 C. When served young, it's advised to decant the wine to obtain the most expressive bouquet. After 5 years age it is common to find a slight deposit at the bottom of the bottle. FOOD & WINE PAIRING Saint-Romain reds are an excellent match for all manner of fowl and game birds, but also have the structure and body to stand up red meats. With 7 years ageing, this Pinot is delightfully paired with a selection of fine cheeses. 7:15

8 CORTON GRAND CRU GENERAL INFORMATION 100% pure, fermented grape juice 100% PINOT NOIR Average vine age ~50 years Clay & limestone soil VINEYARD PRACTICES Low trained, high density vines (planted at vines/ha). No irrigation, pesticides or herbicides. Hand laboured soils: ploughed, earthed-up. Yields limited by de-budding. HARVEST Hand harvested. Careful grape selection in the vineyard and on the sorting table. 90% de-stemming, light crushing. Long, slow maceration and fermentation. Temperature control. Repeated tastings and analysis throughout vinification. Natural yeasts used in fermentation. Rigorous monitoring by an oenology laboratory. MATURATION Aged 12 months in French oak barrels. 10% new oak, 90% 1 to 6 year barrels. Malo-lactic fermentation using only naturally occurring bacteria. Matured on lees with weekly barrel top ups. BOTTLING Gentle filtration. Estate bottled by gravity. Carefully selected natural cork closures. WINE CHARACTERISTICS This red Corton grand cru is a deep, sombre colour with aromas of ripe red fruits (cassis and cherry) when young, and more complex notes of truffle and leather with age. Excellent balance on the palate boasting good structure, firm tannins and fine acidity. This Pinot Noir is round and harmonious with excellent length and persistence on the finish. AND SERVING SUGGESTIONS Best aged for a minimum of 5 years; ideal between 8 to 15 years (depending on the vintage and the accompanying meal served). Ideal service temperature: 16 C to 17 C. When served younger than 8 years old, it is advised to decant the wine to obtain the most expressive bouquet. After 5 years age it is common to find a slight deposit at the bottom of the bottle. FOOD & WINE PAIRING Its intensity and velvety texture make this cuvée an excellent choice for fine dining. Sumptuous pairings include: Duck à l Orange, choice cuts of meat in rich sauces and fine cheeses. 8:15

9 POMMARD GENERAL INFORMATION 100% pure, fermented grape juice 100% PINOT NOIR Average vine age ~50 years Clay, limestone soil VINEYARD PRACTICES Low trained, high density vines (planted at vines/ha). No irrigation, pesticides or herbicides. Hand laboured soils: ploughed, earthed-up. Yields limited by de-budding. HARVEST Hand harvested. Careful grape selection in the vineyard and on the sorting table. 90% de-stemming, light crushing. Long, slow maceration and fermentation. Temperature control. Repeated tastings and analysis throughout vinification. Natural yeasts used in fermentation. Rigorous monitoring by an oenology laboratory. MATURATION Aged 12 months in French oak barrels. 10% new oak, 90% 1 to 6 year barrels. Malo-lactic fermentation using only naturally occurring bacteria. Matured on lees with weekly barrel top ups. BOTTLING Gentle filtration. Estate bottled by gravity. Carefully selected natural cork closures. WINE CHARACTERISTICS The clay dominated limestone soils of Pommard give unique qualities to the resultant wines: a deep, dark red colour and an intense bouquet of cassis, musk and game meats. The flavours on the palate evolve from a structured, tannic tone with excellent balanced acidity to a harmonious sappy sweetness over time. Pommard is known to be one of the most muscular and tannic of the Burgundy crus. AND SERVING SUGGESTIONS Best aged for a minimum of 5 years; ideal between 8 to 15 years (depending on the vintage and the accompanying meal served). Ideal service temperature: 16 C to 17 C. When served younger than 5 years old it is advised to decant the wine to obtain the most expressive bouquet. After 5 years age it is common to find a slight deposit at the bottom of the bottle. FOOD & WINE PAIRING Its intensity and structure make this Pommard the perfect partner for roasted red meats and game birds. 9:15

10 BOURGOGNE GENERAL INFORMATION 100% pure, fermented grape juice 100% PINOT NOIR Average vine age ~40 years Clay / limestone soil VINEYARD PRACTICES Low trained, high density vines (planted at vines/ha). No irrigation, pesticides or herbicides. Hand laboured soils: ploughed, earthed-up. Yields limited by de-budding. HARVEST Hand harvested. Careful grape selection in the vineyard and on the sorting table. 80% de-stemming, light crushing. Long, slow maceration and fermentation. Temperature control. Repeated tastings and analysis throughout vinification. Natural yeasts used in fermentation. Rigorous monitoring by an oenology laboratory. MATURATION Malo-lactic fermentation using only naturally occurring bacteria. Matured on lees with weekly barrel top ups. BOTTLING Gentle filtration. Estate bottled by gravity. Carefully selected natural cork closures. WINE CHARACTERISTICS Deep, dark ruby colour and an intense red fruits bouquet. The flavours on the palate evolve from a structured tone with excellent balanced acidity to a harmonious sappy sweetness over time. AND SERVING SUGGESTIONS Best aged for a minimum of 2 years.. Ideal service temperature: 16 C to 17 C. When served younger than 3 years old it is advised to decant the wine to obtain the most expressive bouquet. After 5 years age it is common to find a slight deposit at the bottom of the bottle. FOOD & WINE PAIRING Its flavors and intensity make this Bourgogne the perfect partner for aperitif roasted red/white meats and game birds. 10:15

11 Saint-Romain blanc GENERAL INFORMATION 100% pure, fermented grape juice 100% CHARDONNAY Average vine age ~50 years Clay soils on marl-stone base VINEYARD PRACTICES Low trained, high density vines (planted at vines/ha). No irrigation, pesticides or herbicides. Hand laboured soils: ploughed, earthed-up. Yields limited by de-budding. HARVEST Hand harvested. Careful grape selection in the vineyard and on the sorting table. 50% de-stemming, light crushing. Long, slow maceration and fermentation. Temperature control. Repeated tastings and analysis throughout vinification. Natural yeasts used in fermentation. Rigorous monitoring by an oenology laboratory. MATURATION Aged 12 months in French oak barrels. 10% new oak, 90% 1 to 6 year barrels. Malo-lactic fermentation using only naturally occurring bacteria. Matured on lees with weekly barrel top ups. BOTTLING Gentle fining and filtration. Estate bottled by gravity. Carefully selected natural cork closures. WINE CHARACTERISTICS Pale gold in colour flecked with green, this lively, refreshing St Romain white delights the nose and palate with intense white floral and yellow fruit (peach, apricot) aromas and toasty, honeyed notes upon several years age. The zesty acidity on the palate, balances out the soft, honeyed finish. AND SERVING SUGGESTIONS This cuvée truly blossoms after 2 years ageing but will keep well for up to 10 years. An overly cold service temperature is discouraged for such a perfumed, full bodied white. A good cellar temperature is 12 C to 14 C. Benign crystal tartrates may form if the wine suffers rapid change in temperature. After 5 years age it is common to find a slight deposit at the bottom of the bottle. FOOD & WINE PAIRING Its full body and silky smoothness, makes this cuvée the ideal partner for rich, unctuous dishes cold or hot such as foie gras, seafood in cream and butter sauces, and white meats. Strong, creamy cheeses (aged Epoisses, Munster, Roquefort) are ably partnered with this Chardonnay. 11:15

12 Saint-Romain GENERAL INFORMATION 100% pure, fermented grape juice 100% CHARDONNAY Average vine age ~25 years Colluvion clay soils on limestone base VINEYARD PRACTICES Low trained, high density vines (planted at vines/ha). No irrigation, pesticides or herbicides. Hand laboured soils: ploughed, earthed-up. Yields limited by de-budding. HARVEST Hand harvested. Careful grape selection in the vineyard and on the sorting table. 50% de-stemming, light crushing. Long, slow maceration and fermentation. Temperature control. Repeated tastings and analysis throughout vinification. Natural yeasts used in fermentation. Rigorous monitoring by an oenology laboratory. MATURATION Aged 12 months in French oak barrels. 10% new oak, 90% 1 to 6 year barrels. Malo-lactic fermentation using only naturally occurring bacteria. Matured on lees with weekly barrel top ups. BOTTLING Gentle fining and filtration. Estate bottled by gravity. Carefully selected natural cork closures. WINE CHARACTERISTICS Pale gold in colour flecked with green, this lively, refreshing St Romain white delights the nose and palate with intense white floral and yellow fruit (peach, apricot) aromas and toasty, honeyed notes upon several years age. The zesty acidity on the palate, balances out the soft, honeyed finish. AND SERVING SUGGESTIONS This cuvée truly blossoms after 2 years ageing but will keep well for up to 10 years. An overly cold service temperature is discouraged for such a perfumed, full bodied white. A good cellar temperature is 12 C to 14 C. Benign crystal tartrates may form if the wine suffers rapid change in temperature. After 5 years age it is common to find a slight deposit at the bottom of the bottle. FOOD & WINE PAIRING Its full body and silky smoothness, makes this cuvée the ideal partner for rich, unctious dishes cold or hot such as foie gras, seafood in cream and butter sauces, and white meats. Strong, creamy cheeses (aged Epoisses, Munster, Roquefort) are ably partnered with this Chardonnay. 12:15

13 Corton Grand Cru "Le Charlemagne" MATIERE PREMIERE 100% Pur jus de raisins fermentés 100% CHARDONNAY Age moyen des vignes ~50ans Sols marneux riches en argiles TECHNIQUES CULTURALES Vigne basse haute densité pieds/ha. Pas d'irrigation, pas de pesticides, pas d'herbicides Travail du sol: buttage, labours, griffage. Régulation du rendement par ébourgeonnage. VENDANGES Vendanges à la main. Tri à la vigne et en cuverie. Eraflage à 0%, foulage léger. Fermentation alcoolique longue en fût. Contrôle des températures. Fermentation alcoolique avec levures indigènes naturelles Suivi rigoureux par un laboratoire d'oenologie. ELEVAGE Élevage de 18 mois en fût de chênes français. 100% fût neuf créé sur mesure. Fermentation malo-lactique avec bactéries indigènes naturelles Élevages sur lies et ouillage hebdomadaire. MISE EN BOUTEILLE Sans colle ni filtration, puis mise en bouteille au domaine par gravité. Bouchons sélectionnés en liège naturel. CARACTERES DU VIN Le souffle, la richesse et la distinction du Corton-Charlemagne indiquent une acidité remarquable, parfaitement maîtrisée par une opulence ronde en bouche, que l'on devra associer à des mets nobles et délicats, mais eux-mêmes puissants et aromatiques. ET CONSEILS DE SERVICE Son épanouissement débute après 2 années et continue une décennie plus tard. Pour ce vin très gras et parfumé, le froid serait un ennemi. Un service à température d'une bonne cave (12 à 14 ) est idéal. Un passage au froid brutal peu favoriser une cristallisation bénigne. Après 5 ans, il est normal qu'un dépôt apparaisse au fond de la bouteille GASTRONOMIE Les candidats naturels seront aussi bien le foie gras, dont l'amertume sera cadrée par la minéralité et la puissance du vin, que, plus classiquement, les crustacés nobles, dont la chair délicatement forte conduit une harmonie spectaculaire : homard, langouste, crabe... Les volailles et le veau en sauce blanche lui feront également honneur, tout comme les fromages bleus. 13:15

14 MEURSAULT GENERAL INFORMATION 100% pure, fermented grape juice 100% CHARDONNAY Average vine age ~60 years Marl, limestone soil VINEYARD PRACTICES Low trained, high density vines (planted at vines/ha). No irrigation, pesticides or herbicides. Hand laboured soils: ploughed, earthed-up. Yields limited by de-budding. HARVEST Hand harvested. Careful grape selection in the vineyard and on the sorting table. 50% de-stemming, light crushing. Long, slow maceration and fermentation. Temperature control. Repeated tastings and analysis throughout vinification. Natural yeasts used in fermentation. Rigorous monitoring by an oenology laboratory. MATURATION Aged 12 months in French oak barrels. 20% new oak, 80% 1 to 6 year barrels. Malo-lactic fermentation using only naturally occurring bacteria. Matured on lees with weekly barrel top ups. BOTTLING Gentle fining and filtration. Estate bottled by gravity. Carefully selected natural cork closures. WINE CHARACTERISTICS Pale gold in colour shot through with green flecks. This ripe, harmonious Meursault has well integrated oak aromas richly layering the floral, apple bouquet with nuances of butter, green almond and toasted bread. The silky, mouth-filling texture is tantalizing and very long. AND SERVING SUGGESTIONS This cuvée truly blossoms after 2 years ageing but will keep well for up to 10 years. An overly cold service temperature is discouraged for such a perfumed, full bodied white. A good cellar temperature is 12 C to 14 C. Benign crystal tartrates may form if the wine suffers rapid change in temperature. After 5 years age it is common to find a slight deposit at the bottom of the bottle. FOOD & WINE PAIRING Its full body and silky smoothness, makes this cuvée the ideal partner for rich, unctuous dishes cold or hot such as foie gras, seafood in cream and butter sauces, and white meats. Strong, creamy cheeses (aged Epoisses, Munster, Roquefort) are ably partnered with this Chardonnay. 14:15

15 INDEPENDENT WINE GROWERS - ESTATE OWNED VINES See you soon!! 15:15