Domaine Buisson‑Charles Pommard 1er Cru Clos Micault 2022

Winery Background and History

Founded in the 1960s in Meursault by Michel Buisson, Domaine Buisson‑Charles now spans approximately 6.3 hectares with vineyards across Côte de Beaune and Nuits. Under the stewardship of Catherine Buisson, Patrick Essa, and son Louis Essa, the estate practices low-intervention viticulture—eschewing chaptalization and synthetic treatments. Their commitment to terroir-driven, handcrafted Burgundy has earned the domaine acclaim among enthusiasts seeking authentic, expressive wines.

Producer and Wine Maker

Viticulture and cellar operations are managed by the Buisson‑Essa family. Patrick Essa applies his background in oenology and engineering, supporting meticulous vineyard management, while Louis brings a modern yet traditional winemaking approach. Hand-harvesting, native-yeast fermentation, selective new oak, and minimal sulfites underscore their philosophy of purity, precision, and respect for terroir.

Vineyards and Micro Climate

Clos Micault is a prestigious Premier Cru vineyard in southern Pommard, known for steep southeast-facing slopes with limestone-clay soils and excellent drainage. The continental Burgundy climate—warm summers and cool nights—ensures balanced phenolic ripeness. The combination of micro-terroir, slope, and vine age produces wines with concentration, structure, and finesse.

Vinification & Aging Methods

Fruit is hand-picked, destemmed, and fermented with indigenous yeasts in small open-top fermenters. A 3–4 week maceration with moderate punch-downs extracts balanced structure. The wine is then aged 15–18 months in French oak barrels, around 25–30% new, with no fining or filtration, preserving texture and complexity. Sulfur is added judiciously to maintain purity and freshness.

Tasting Notes

The 2022 Clos Micault presents a deep ruby hue. Aromatically, it unfolds into dark cherry, currant, leather, spice, and earth notes. The palate is medium-full-bodied with lush fruit flavors, supple yet firm tannins, and a mineral-tinged finish. The wine blends Concentration, savory depth, and Burgundy elegance into a harmonious intermediary style.

Food & Wine Pairing

Ideal with roast duck, game birds, venison, mushroom-stuffed pork tenderloin, coq au vin, and aged cheeses like Comté or Gruyère. Pair with dishes featuring slow cooking, umami flavors, or mild spice to complement its structure and richness.

Service Methods and Temperatures

Serve at 15–16 °C in large Burgundy glasses. A 45–60 minute decant is recommended to allow the wine to open fully. Avoid over-chilling (<14 °C) to preserve aromatic and textural expression.

Storage and Aging Potential

Cellar in optimal conditions (12–14 °C, 70% RH) for 7–12 years. Over time, it will evolve tertiary characteristics such as leather, forest floor, and spicy complexities, while retaining structural integrity and vibrant acidity.

Grape Varietals & percentage used

100% Pinot Noir

ABV (Alcohol by Volume)

~14 % 

Scores

• Burghound: 90–93 pts — “An exuberantly spicy nose… plush… velvety and sneaky long finish”