Sitting at the crossroads between the Mâconnais and Beaujolais, Mâcon-Pierreclos owes its fame to Jean-Marie Guffens, whose wines under the Guffens-Heynen label (mainly from the Le Chavigne lieu-dit) match the best of the Côte de Beaune for intensity and character. So, it’s great to see this vineyard now appear under the Verget label. This négoce bottling is made from low-yielding vines over 50 years old. 

The vines are situated on particularly rich limestone at the top of the hillside. Made exclusively from first pressings and matured in foudres for eight months, the result is an alluring, balanced white Burgundy showing notes of citrus peel and poached pear set against a zippy, zesty core of fruit. There is a hint of good reduction here, just a touch of struck match that adds complexity to the fruit.

Slowly stepping back from his work in Burgundy—where his wingman Julian Desplans is managing affairs—has allowed Guffens more time to focus on his Provençal Estate, which is also his family’s primary residence. Not only has Jean-Marie streamlined the range of wines, but quality and refinement are on the rise. Alongside great value, expect wines of textured generosity and southern soul, married to first rate Burgundian winemaking expertise. 

Grown on chalky soils at high altitude, the Marsanne opens with grapefruit, citrus blossoms, white pepper and tarragon with a streak of stony character. The medium-bodied palate gains energy from its juxtaposition of ripe, juicy fruit and bright, citrusy uplift. The wine is only released in top years for the variety. It finishes long and textural with a lovely chalky-mineral snap. 

This is the dry white from Jean-Marie Guffens' Bordeaux project. Having established two iconic properties in Burgundy, Guffens was given the opportunity to purchase the historic Château Closiot from Bernard Sirot (a well-known Belgian wine journalist). From what we hear, Guffens could not pack his suitcase quickly enough. And this wine is enough to tell us why. 

Château Closiot covers eight hectares on the formidable Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the limestone base typical of the Barsac plateau. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted mainly to Sémillon and includes a generous four-hectare parcel of 100-year-old vines. The property’s dry wine includes a portion of the rare Sauvignon Gris, with both varieties vinified entirely in oak with approximately 25% new barrels.

Château Closiot covers eight hectares, making it one of the smallest in Barsac (for comparison, Climens has 30 and Coutet 18). The vines sit on the Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the Barsac plateau’s typical limestone base. Notably, the soils are relatively cool, imbuing Guffens’ wines with mineral steel and freshness to offset the late-picked fruit. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted almost exclusively to Sémillon, complemented by Sauvignon Gris, Muscadelle and Sauvignon Blanc. It includes a generous four-hectare parcel of 100-year-old vines. 

Rather than use the morning mists, Guffens prefers harvesting under the first rays of the sun to obtain concentrated botrytis. His team harvests a meticulous selection of berries in six picks over ten days. The wine ages in 50% new oak for one year before going back to vats for 12 months to preserve the freshness and tension typical of the region’s great terroirs.

Composed of 98% Semillon and 2% Muscadelle, this is a Barsac of extraordinary aromatic intensity, concentration and energy. The nose has notes of jasmine, honey and saffron alongside roasted pineapple and peach. On the palate, expect a beautiful array of sweet citrus, honeyed peach and candied ginger, slowly tapering to a long finish that remains wonderfully refreshing despite its 138 g/L residual sugar.

Château Closiot covers eight hectares, making it one of the smallest in Barsac (for comparison, Climens has 30 and Coutet 18). The vines sit on the Clos Bonneau, an exceptional terroir where red earth dotted with pebbles rests on the Barsac plateau’s typical limestone base. Notably, the soils are relatively cool, imbuing Guffens’ wines with mineral steel and freshness to offset the late-picked fruit. Surrounded by Climens, Doisy-Védrines and Coutet, the clos is planted almost exclusively to Sémillon, complemented by Sauvignon Gris, Muscadelle and Sauvignon Blanc. It includes a generous four-hectare parcel of 100-year-old vines.

Rather than use the morning mists, Guffens prefers harvesting under the first rays of the sun to obtain concentrated botrytis. His team harvests a meticulous selection of berries in six picks over ten days. The wine ages in 50% new oak for one year before going back to vats for 12 months to preserve the freshness and tension typical of the region’s great terroirs.

Composed of 98% Semillon and 2% Muscadelle, this is a Barsac of extraordinary aromatic intensity, concentration and energy. The nose has notes of jasmine, honey and saffron alongside roasted pineapple and peach. On the palate, expect a beautiful array of sweet citrus, honeyed peach and candied ginger, slowly tapering to a long finish that remains wonderfully refreshing despite its 138 g/L residual sugar.