Domaine Buisson-Charles is a 6.3 hectares large domaine with a long history, located in Meursault, Burgundy. The current winemaker is Catherine Buisson who is known for her rich and creamy style, classics of white Burgundy.

The top wines of the domaine are: Meursault Premier Cru Les Charme, Meursault Premier Cru Les Gouttes d'Or, and Meursault Premier Cru Les Bouchères.

The Meursault Premier Cru Les Charmes 2006 scored 93 - 94, Meursault Premier Cru Les Gouttes d'Or 2006 scored 93 - 94, and Meursault Premier Cru Les Bouchères 2007 scored 93 by the Wine Advocate.

Robert Parker said that “The Buisson-Charles 2006 Meursault Charmes of which there is scarcely more than of the Les Bouchere, from 45 year old vines in a parcel adjacent to Genevrieres smells of lemon, orange, and white peach. Pithy in its toasted nut and chalk and stone character, this finishes with formidable density and uncommon clarity, refinement and vibrancy, dominated by lemon, peach and chalk. Its outstanding performance should be judged in light of its having – like the other Buisson-Charles 2006s – slightly reduced when I tasted it just before bottling, a condition Essa chooses to promote, in order to guard freshness and longevity. This should mature fascinatingly for 15 or more years.”

Louis Essa has been the winemaker at the Domaine Buisson-Charles since 2019.

Fernand Buisson along with his wife, Marie Matrot were developing the Domaine Buisson-Charles in the first half of the 20th century.

In 2001 Michel-Buisson handed Domaine Buisson-Charles over to his daughter, Catherine Buisson. Nowadays, Catherine Buisson’s son, Louis Essa took over the vinification, having started from the 2019 vintage.

The domaine practices close to an organic approach. Regular tillage work excludes the need for any weedkillers. This resolutely natural approach to the vine is found intensely in the white and red wines which are all vinified, aged and bottled by the estate.

Catherine Buisson’s husband, Patrick Essa, has always patiently waited, till the grapes were properly ripe. The estate operates premier crus in very diverse climates. The very old vines - between 30 and 90 years old are naturally not very productive, but they give an opportunity to obtain very concentrated wines after vinification and ageing, intended for long ageing.

The new cellars enlarged the premises in 2016 and expanded the cellars where the wine can age now longer. It results in finer vintages, due to the longer time in the barrels.