Aromas of waxy citrus, white peach, walnut, buttery pastry, and freshly baked bread lead the nose. The palate is racy and intense, with a tangy acid spine, pure fruit, and a long, subtly smoky finish.

Jean-Marie Guffens and his wife Maine settled in Vergisson in 1976 and bought their first Pierreclos plots in 1979, releasing the first domaine vintage in 1982. Guffens made his name proving that village-level Mâcon could rival wines with far grander appellations, and he farms by what he calls non-cultivation: one shallow plough a year plus year-round mowed cover crops, holding yields near thirty-seven hectoliters per hectare.

The 1er Jus designation means only free-run and first-press juice goes into the bottle, with the rest declassified. That juice has lower pH and higher acidity, which is the source of the wine's tension. Fruit is lightly crushed and pressed on a modified Coquard press, unusual in Burgundy, then fermented spontaneously in barrel with regular bâtonnage at 13.5% alcohol.

Pairs well with roast chicken, grilled fish, lobster, veal, mushroom dishes, and soft cheeses.

Serve well chilled but not overly cold. Drink now or cellar mid term for added complexity.