HENRI & GILLES BUISSON FICHES TECHNIQUES

Transcription

1 DOMAINE HENRI & GILLES BUISSON VIGNERONS PROPRIETAIRES RECOLTANTS WINE PRODUCERS - ESTATE OWNED VINES FICHES TECHNIQUES FA C T S H E ET S From Father to Son Since 1758 Great Wines of Burgundy Page N 1/12

2 PRESENTATION Domaine Henri & Gilles BUISSON Company Name: SCE Domaine Henri & Gilles BUISSON Address: Impasse du Clou, Saint-Romain France Telephone: Fax: Web Site: Region: Burgundy Sub-region: Côte de Beaune Main Appellation: Saint-Romain (11Ha) Domaine History: From father to son since 1758 Owners: Monica & Gilles BUISSON Director of Production: Frederick BUISSON Director of Sales: Franck BUISSON Appellations of Origin Red Wine: -Saint-Romain "Sous Roches" -Corton Grand Cru ''Rognet & Corton'' -Corton Grand Cru ''Renardes'' -Pommard -Volnay 1er Cru -Beaune -Monthélie -Auxey-Duresses 1er Cru Appellations of Origin White Wine: -Saint Romain "Sous la Velle" -Meursault -Saint Romain "La Perriere" -Auxey-Duresses -Corton Grand Cru ''Charlemagne'' -Bourgogne -Savigny les Beaune -Bourgogne -Bourgogne Passetoutgrain -Bourgogne Rosé -Bourgogne Aligoté -Crémant de Bourgogne Total Vineyard Area: 19 hectares White Wine Vineyards: 7 hectares (90% Chardonnay, 10% Aligoté) Red Wine Vineyards: 12 hectares (98% Pinot Noir, 2% Gamay) Production (bottles/ year): roughly bottles Total Number of Wines Produced: 20 Wine Sales at the Estate: yes Tasting Room: yes Business Hours: 9:00am -12:00pm / 2:00pm 6:00pm Open daily from Monday to Saturday, closed on Sundays Our cellars and bottles have been open to visitors for the past 60 years!!! Please call in advance to ensure that we are available to welcome you. Gîtes de France: 1 three star self-catering cottages is available for rental year round (8-10 people max) High density, low to the ground planting technique. No irrigation, pesticides, or herbicides. Low yields controlled by debudding, 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. Our wine is never de-alcoholised. All chemical oenological products are strictly limited. 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. Page N 2/12

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5 Saint-Romain "Sous Roche" Red GENERAL INFORMATION WINE CHARACTERISTICS SAINT ROMAIN 100% pure, fermented grape juice 100% PINOT NOIR Average vine age ~60 years Limestone soils on marl-stone St Romain slopes 90% de-stemming, light crushing. 10% new oak, 90% 1 to 6 year barrels. Gentle filtration. Estate bottled by gravity. 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. 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. 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. Page N 5/12

6 Corton Grand Cru "Le Rognet et Corton" GENERAL INFORMATION WINE CHARACTERISTICS CORTON GRAND CRU 100% pure, fermented grape juice 100% PINOT NOIR Average vine age ~50 years Clay & limestone soil 90% de-stemming, light crushing. 10% new oak, 90% 1 to 6 year barrels. Gentle filtration. Estate bottled by gravity. 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. 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. 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. Page N 6/12

7 Pommard "Les Petits Noizons" GENERAL INFORMATION WINE CHARACTERISTICS POMMARD 100% pure, fermented grape juice 100% PINOT NOIR Average vine age ~50 years Clay, limestone soil 90% de-stemming, light crushing. 10% new oak, 90% 1 to 6 year barrels. Gentle filtration. Estate bottled by gravity. 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. 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. Its intensity and structure make this Pommard the perfect partner for roasted red meats and game birds. Page N 7/12

8 Savigny Les Beaune «Les Grands Picotins» GENERAL INFORMATION WINE CHARACTERISTICS SAVIGNY LES BEAUNE ROUGE 100% pure, fermented grape juice 100% PINOT NOIR Average vine age ~50 years Limestone and clay colluvion soil 90% de-stemming, light crushing. 10% new oak, 90% 1 to 6 year barrels. Gentle filtration. Estate bottled by gravity. Deep cherry red, with garnet flecks and a bouquet of red and black berries (cassis, cherry and raspberry) with floral undertones (violet). This full bodied Pinot Noir has firm, but smooth tannins. Ripe fruit flavours dominate the well rounded, powerful and balanced palate, giving this cuvée a real elegance. Best aged for a minimum of 3 years; ideal between 4 to 8 years (depending on the vintage and the accompanying meal served). Ideal service temperature: 16 C to 17 C. When served younger than 4 years old it is advised to decant the wine to obtain the most expressive bouquet. The marriage of strength and fullness allows this cuvée to stand up to rich, hearty dishes such as steak, pan-seared foie gras and roasted fowl. Its intense aromatics also partner well with glazed meats and caramelized sauces. Subtle, soft cheeses are the best choice (chaource, brie de meaux, tomme, reblochon, cantal, mont d or, and époisses). Page N 8/12

9 Saint-Romain "Sous la Velle" GENERAL INFORMATION WINE CHARACTERISTICS Saint-Romain blanc 100% pure, fermented grape juice 100% CHARDONNAY Average vine age ~50 years Clay soils on marl-stone base 50% de-stemming, light crushing. 10% new oak, 90% 1 to 6 year barrels. Gentle fining and filtration. Estate bottled by gravity. 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. 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. 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. Page N 9/12

10 Saint-Romain "La Perriere" GENERAL INFORMATION WINE CHARACTERISTICS Saint-Romain 100% pure, fermented grape juice 100% CHARDONNAY Average vine age ~25 years Colluvion clay soils on limestone base 50% de-stemming, light crushing. 10% new oak, 90% 1 to 6 year barrels. Gentle fining and filtration. Estate bottled by gravity. 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. 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. 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. Page N 10/12

11 Meursault "Les Chevalières" GENERAL INFORMATION WINE CHARACTERISTICS MEURSAULT 100% pure, fermented grape juice 100% CHARDONNAY Average vine age ~60 years Marl, limestone soil 50% de-stemming, light crushing. 20% new oak, 80% 1 to 6 year barrels. Gentle fining and filtration. Estate bottled by gravity. 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. 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. 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. Page N 11/12

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