Le Porusot is one of the more structured premier cru sites in Meursault, distinguished by the amount of stone and rock in its soils. François Buisson describes the wine it gives as "power without weight", which is about as neat a summary as you could want.
Domaine Buisson-Battault farms around eight and a half hectares organically across fourteen appellations, holding parcels in four Meursault premiers crus alongside vines in Beaune, Pommard and Puligny. Whites make up all but a small fraction of production. The winemaking is unchanging in its restraint: twelve months in oak barrel with only about a fifth new, followed by at least six months in tank on fine lees, and no bâtonnage.
The wine is taut and mineral with real depth underneath. Lemon, white peach and quince sit over crushed stone, oyster shell and a fine nutty note, and the palate is firm and linear with a long, saline, deeply persistent finish. It rewards cellaring and is best served with richer seafood, poultry or veal.
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