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Tasting Notes
Medium bodied with crisp acidity and a distinct vein of lemony minerality, followed by green apple, ginger, floral, and spice notes that linger in the long finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
ACIDITY
Low
Moderate
Balanced
Crisp
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
13%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
A Burgundian Cocktail: Liqueifed crushed rocks with a lemon twist!
GRAPE VARIETAL(S)
Chardonnay
100%Shar-do-NAY
Chardonnay may be the most versatile white wine grape, often seen as a blank canvas. It displays various flavors and aromas depending on where it is grown and more specifically, how it is made. It can range in Palate Character from Bright & Crisp to Rich & Full depending on the climate. It is also particularly malleable and highly affected by winemaking choices like as malolactic fermentation, lees stirring, barrel fermentation and ageing practices.
The Domaine Henri and Gilles Buisson long history includes deciding to domaine bottle as early as 1947 and adopting organic farming in the 1970s, well before it was mainstream
The Buissons farm 19 hectares of vines in Saint-Romain, an often overlooked village given its proximity to the more famous village of Meursault. This relatively cool terroir benefits from well-exposed vineyards situated on steep slopes of limestone, marne, and clay.
The Buissons make an effort to impart as little impact on the natural character of the terroir as possible, hand-harvesting grapes and undergoing a natural fermentation before aging in neutral oak barrels, creating wines of brisk acidity and minerality.
Lemon
Crushed Rocks
Ginger
Biodynamic
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