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These are wines that are not simply red but ruby, garnet, crimson and a host of other colours…
The way to taste Paul Buisse wines is to start by looking at them, admiring their beautiful deep red colours. The tasting then continues with inhaling their aromas of violet, red fruits and even spices, the promise that they are the perfect accompaniment for game, cheese, red meats and more. Before you taste them, read Baudelaire's word of praise on the subject:
“One eve in the bottle sang the soul of wine: “Man, unto thee, dear disinherited,
I sing a song of love and light divine —
Prisoned in glass beneath my seals of red.
[…]
I flow in man’s heart as ambrosia flows;
The grain the eternal Sower casts in the sod —
From our first loves the first fair verse arose,
Flower-like aspiring to the heavens and God!”
The Soul of Wine (translated by Frank Pearce Sturm)
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Bourgueil |
Paul Buisse |
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This vineyard extends along the terraces lining the right bank of the Loire to the west of Tours. 100% Cabernet Franc (also known as Cabernet Breton) |
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This wine has aromas of red fruits: raspberry, cherry and redcurrant. Round and supple in the mouth, with delicate silky tannins. |
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It is the perfect accompaniment to red and white meats, game and cheese.
Serve at 15°C.
Drink within 2 to 3 years. |
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Bourgueil |
Elevé en barriques de Chêne Paul Buisse |
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This vineyard extends along the terraces lining the right bank of the Loire to the west of Tours. 100% Cabernet Franc. |
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This Bourgueil is matured in oak barrels for 6 to 7 months. It is an intense ruby colour. With a touch of vanilla in the nose, and wild, spicy overtones, it is supple and delicate in the mouth with a good length due to the presence of delicate, silky tannins. |
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As a young wine, it should be served at cellar temperature (15°C). After ageing it will express itself fully at around 17°C.
Goes well with game, red meat and cheese.
Drink within 5 years. |
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Bourgueil |
L’Exceptionnel de Paul Buisse |
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This 100% Cabernet Franc is an assemblage from selected vieilles vignes (vines over 50 years old), grown in clay-limestone soils. |
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Vinification begins with fermentation in contact with the solid matter (cuvaison) for 3 weeks. It has a vivid deep ruby colour. Its nose offers up a delicate aroma of violets, combined with red fruits, with humus and truffle in the finish.
Supple and delicate in the mouth with a good length due to the presence of powerful, very delicate and silky tannins. |
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Serve at 14°C-16°C after decanting. It goes well with red meat and game.
This wine has a good potential for ageing and can be kept for up to 10 years. |
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Chinon |
Paul Buisse |
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The Chinon vineyard runs along both banks of the River Vienne as far as the hills on the south side of the Loire. 100% Cabernet Franc |
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This wine is a bright but soft ruby colour. Highly aromatic (with a bouquet of raspberry and violet), this robust and generous wine is intense, with silky tannins that produce a lovely finish in the mouth. |
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It goes perfectly with game, red meat and cheese. Serve between 14°C and 17°C.
Drink within 2 to 3 years. |
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Chinon |
Elevé en barriques de Chêne Paul Buisse |
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100% Cabernet Franc matured in oak barrels for 6 to 7 months. |
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It has a beautiful deep ruby colour. A woody nose predominantly of red fruits, with mineral overtones and a touch of vanilla. Supple and harmonious in the mouth, well balanced with delicate silky tannins smoothed by its maturation in oak barrels. |
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Serve at 17°C. This wine accompanies red meat, grilled meat and game.
Drink within 2 to 3 years. |
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Chinon |
L’Exceptionnel de Paul Buisse |
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This wine is an assemblage of several batches of vieille vigne wines from vines over 50 years old.
Vinification of this Cabernet France begins with a 3-week fermentation in contact with the solid matter (cuvaison). |
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It is a ruby colour with a hint of scarlet. The nose offers up a delicate aroma of violet combined with a fruity bouquet of strawberry and raspberry plus a bold hint of the soil it is grown in from the pronounced flavour of humus and truffle. |
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Round and supple, with delicate, silky tannins, this wine should be served decanted at 14-16°C.
It goes well with red meat, game and cheese. This wine has a good potential for ageing and can be kept for up to 10 years. |
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Saint Nicolas de Bourgueil |
Paul Buisse |
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This vineyard extends along the terraces lining the right bank of the Loire, west of Tours.
The grape variety is 100% Cabernet Franc, also known as Cabernet Breton. |
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The colour is a bright ruby red. The nose has a highly aromatic, fresh and light bouquet. It is supple and delicate in the mouth, with aromas of red fruits dominated by raspberry and strawberry with an overtone of violet. |
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This wine is the perfect accompaniment to white meat and roasts. When young it should be served at cellar temperature, approximately 14°C. After ageing it will express itself fully at around 17°C.
Drink within 2 to 3 years. |
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Saumur Champigny |
Paul Buisse |
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The vineyards of this appellation, lining the Loire upstream of Saumur, cover a vast area. 100% Cabernet Franc |
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In the nose this wine produces aromas of violet and raspberry.
Supple, full and well balanced in the mouth, it produces flavours of violet and raspberry. |
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Served at 12°C, it goes perfectly with grilled meat, poultry, white meat and mild cheeses. Drink within 2 to 3 years. |
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Saumur Champigny |
L’Exceptionnel de Paul Buisse |
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This vineyard grows on the clay-limestone hills lining the Loire upstream of Saumur. This cuvée is made from a selection of several parcels of vines more than 50 years old. 100% Cabernet Franc |
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Vinification begins with fermentation in contact with the solid matter (cuvaison) for 3 weeks. Purplish garnet colour. Nose of black fruits: blackberry and blackcurrant. Balanced in the mouth, with delicate silky tannins. |
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Served at 14°C, it goes well with poultry, red meat and cheese.
This wine can be aged for up to 10 years. |
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Touraine |
Paul Buisse Tradition |
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This cuvée is made from the Côt grape variety (also known as Malbec), grown on the hillsides lining the River Cher. |
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Vinified using the traditional method for 10 to 12 days, it has a strong red colour with a scarlet tint.
It has good typicity, with a nose of ripe red and black fruits. |
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Well balanced in the mouth, it should be served at 14°C and makes a marvellous accompaniment to red meat, game and cheese. It also goes well with poultry.
Drink within 2 to 3 years. |
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Touraine Gamay |
Paul Buisse |
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Cultivated on clay-limestone soils. 100% Gamay |
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Its colour is clear, bright and brilliant. This wine has aromas of red fruits with overtones of wild strawberries. |
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Supple, fresh, fruity and light in the mouth, it should be drunk young and goes perfectly with charcuterie, grilled meat and white meat. Serve at 12° C.
Drink within 2 years. |
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