Region: Burgundy, Saint-Romain, France
Varietal: Pinot Noir
Critic tasting note: "Mouthwatering cranberry acidity juxtaposes crisp red-currant and red-cherry flavors in this wine sourced from 60-year-old, biodynamic vines and vinified predominantly without stems. In contrast to the producer's more filigreed Sous Roche Absolu, this wine has a density and solidity on the palate alongside a fresh, mineral finish. It's ready now but should maintain peak through 2026. Anna Lee C. Iijima" - 91/100, Wine Enthusiast
Pairing: Domaine Henri & Gilles Buisson Saint Romain Sous Roche Rouge pairs beautifully with pork dishes accompanied by roast vegetables, especially springtime green veggies, as well as veal or chicken Marsala. This Chicken Marsala and Mushrooms by Molly O’Neill is a great version to try if you’ve never made the dish, and want to keep it simple yet delicious. For all you vegetarians, or just straight up cheese lovers, I’d take a crack at Raclette. This is an ooey-gooey melty cheesy treat that can be enjoyed with veggies and baguette.
About: The Buisson family has been in the valley since the 12th century and began bottling their wines under their own name in 1947. Since the 1970s son Gilles has farmed the vines more or less organically, with grandsons Franck and Frédérick building on his work and gaining Ecocert certification in 2009.
The Buissons are among a handful of key producers based in Saint-Romain and the brothers are leading lights in the quest for greater recognition for this underrated appellation.
Older brother Franck is the business and operations guru, while young gun Frederick is the winemaker. They share their family passion for organics and low-intervention winemaking, and are quick to point out that their’s is not a typical younger generation counter-revolution to industrial agriculture but rather a passing-on of the family tradition. The Buissons were way ahead of their time! This tradition includes low and zero-sulphur usage, with Gilles Buisson first bottling their Absolu, zero-added sulphur wines back in 2004, way before current market fascination with sans soufre releases. From 2018 they only add sulphur pre-bottling, and that is at minimal 40-50 mgs/ ltr.
