Notes:

Readers shouldn't neglect the 2023 Mâcon-Pierreclos Le Chavigne, a medium to full-bodied, ample and satiny wine redolent of pear, peach, toasted nuts and iodine. Underpinned by racy acids and framed by chalky extract, it reflects the quality of the vintage at this address.  William Kelley 91-93

• Producer: Domaine Guffens-Heynen was founded in 1979 by Jean-Marie Guffens and Maine Heynen, who had moved from Flanders to the Mâconnais several years earlier and acquired their first vineyard parcels on the hills above Pierreclos. The domaine remains exceptionally small, with approximately 5.3 hectares across Mâcon-Pierreclos, Pouilly-Fuissé, and Saint-Véran. Jean-Marie Guffens has built his reputation around meticulous vineyard selection and an equally precise approach in the cellar, particularly his handling of Chardonnay through pressing, élevage, and the separation of individual lots. The domaine should be distinguished from Verget, the négociant operation Guffens subsequently established; Guffens-Heynen wines come from the couple’s own estate vineyards. Production is very limited, and the Pierreclos holdings—particularly Chavigne and En Crazy—form an important part of the domaine’s identity.
• Vineyard: Le Chavigne is produced from 100% Chardonnay grown in the domaine’s Chavigne vineyard in Pierreclos, one of the best-known sites associated with Jean-Marie Guffens. Pierreclos lies in the western Mâconnais, where the vineyards differ from many neighboring sectors by running across slopes with east- and west-facing exposures. Chavigne itself rises up the hillside, and Guffens uses its different sections for several distinct bottlings. The regular Le Chavigne comes from vines lower on the slope, while fruit from higher sections and selected vines can go into the more limited Tri de Chavigne and Juliette et les Vieilles de Chavigne cuvées. Published site information places the Chavigne slopes around 350 meters elevation, with limestone-rich soils containing marl and clay. These conditions give Chardonnay sufficient ripeness and concentration while maintaining the mineral and structural character for which Pierreclos is known. The 2023 vintage performed particularly well at Guffens-Heynen: William Kelley specifically noted the combination of ripe fruit, racy acidity, and chalky extract in Le Chavigne, while Jean-Marie Guffens considers the wine approachable relatively young but capable of developing for as long as 15 years.
• Winemaking: The 2023 Le Chavigne is vinified using a combination of concrete and oak, with approximately one-third of the wine in concrete and the remainder in barrel. Around 25% of the oak is new, providing additional structure and texture without making new wood the dominant component of the wine. Guffens is particularly recognized for his approach to pressing, carefully separating juice according to its quality and character rather than treating the entire pressing identically. Thomas Parker MW specifically points to the 2023 Le Chavigne as an example of Guffens’ skill with the press. The resulting wine combines the breadth and texture expected from ripe Mâconnais Chardonnay with pronounced acidity and chalky structure. The 2023 carries 13.5% ABV and shows enough concentration to integrate its oak during élevage and bottle development.
• Technical Details: Mâcon-Pierreclos AOC; Le Chavigne vineyard; 2023 vintage; 100% Chardonnay; sourced from the lower portion of the Chavigne slope in Pierreclos; approximately 350 meters elevation for the Chavigne hillside; limestone-rich soils with marl and clay; approximately one-third concrete and two-thirds oak for élevage; approximately 25% new oak; 13.5% ABV; Jean-Marie Guffens estimates drinking potential of up to approximately 15 years.
• Food Pairing: Roast chicken, veal chops, pork tenderloin, grilled lobster, seared scallops, turbot, halibut, monkfish, lobster risotto, mushroom risotto, Comté, Beaufort, and Gruyère. The wine’s combination of ripe Chardonnay fruit, substantial texture, fresh acidity, mineral structure, and measured oak makes it well suited to richer seafood, roasted poultry, veal, and cream- or mushroom-based preparations.