Diam. Tri de Chavigne is the result of several successive sortings in the vines at the top of the Chavigne parcel mentioned above. It’s crafted entirely from free-run juice and fermented and raised with 35% new oak.
As expected, this is a step up in intensity over the regular Chavigne (which is already pretty damn smart). Here you have this magical, pure, nectarine/citrusy fruit, shot through with crystalline spice and chalky notes and a long smoky, quinine close. An incredible balancing act of richness and vibrant freshness. Far too young. Will be magic with another 5+ years.
The 2018 Mâcon-Pierreclos Tri de Chavigne is the fruit of three successive passages through the vines over the course of a single week, and it's showing very well, displaying aromas of buttered orchard fruits and citrus oil. On the palate, it's medium to full-bodied, satiny and incisive, with terrific cut and a long, lip-smacking finish. Guffens explained that yields for this cuvée were in the region of 40-45 hectoliters per hectare, any vines that gave more being relegated to the "En Crazy.