History
    •    The Boisson family has been making wine in Meursault for more than two centuries.
    •    The family estate was called Boisson-Vadot, joining the vines of Bernard Boisson and his wife, née Vadot.
    •    Until 2000, the family sold its grapes to négociants. Since then it has bottled its wine at the estate.
    •    The parents split their vines so that their two children, Anne and Pierre, each have their own label. The family estate was also renamed Boisson Frère et Sœur.
    •    Anne, Pierre and their father Bernard work together: decisions are made by the three of them, and Pierre handles the family’s winemaking. Pierre is a school friend of Raphaël Coche (Coche-Dury).

The estate in figures
    •    About 1.5 ha under the Anne Boisson label, in Meursault and Auxey-Duresses, plus a few rows of Pinot Noir.
    •    The whole family holding (Bernard, Pierre and Anne) is about 8 to 10 ha, depending on the source.
    •    A high share of old vines, some planted in 1947 and 1952.
    •    Very small production, sold mostly for export (United States, Australi

The cuvées
    •    Bourgogne Aligoté: old vines in Meursault, two thirds of them 50 to 70 years old.
    •    Bourgogne Blanc Les Clous Perrons: vines in Meursault.
    •    Meursault (village).
    •    Meursault Sous la Velle: about 1 ha on the east side of the village, vines planted in 1947, 1952, 1987 and 1990.
    •    Meursault Les Chevalières: vines planted in 1982, on a stony northeast-facing slope near Meix Chavaux and Luchets.
    •    Meursault 1er Cru Genevrières: vines planted in 1975, between Poruzots and Charmes.

The signature
    •    Classic, pure and taut Meursault that expresses the terroir rather than the oak.
    •    The house trademark: a flinty, match-strike intensity, with notes of lemon, almond and white flowers.
    •    The family’s style is often compared to Coche-Dury.
    •    Sous la Velle is broad and refined. Les Chevalières is racier and more mineral. Genevrières is powerful yet restrained, and built for long ageing.

In the vineyard
    •    Traditional farming: no chemical fertilisers or systemic products, with ploughed soils.
    •    Grapes are sorted in the vineyard at harvest.

In the cellar
    •    Fermentation with indigenous yeasts.
    •    Barrels are filled with little or no settling of the juice.
    •    Long élevage of 19 to 22 months.
    •    Little new oak: at most 25 to 30% for the top cuvées, about 20% for the Meursault, less for the regional wines.
    •    Light fining, no filtration.

Reputation
    •    Long discreet, the Boisson family became one of Meursault’s cult addresses within a few vintages, with a strong following in New York.
    •    The wines are rare and sell out fast. The family receives few visitors and rarely talks to the press.
    •    La Cave du Château calls Anne "a true ambassador of Meursault’s new generation of winegrowers".