Domaine Bessin Tremblay

Located in Chablis, in one of Burgundy's oldest vineyards, Domaine Bessin-Tremblay is a benchmark of discretion, rigor and authenticity. The domaine is run by Jean-Claude Bessin, a winemaker by trade and instinct since the 1990s, supported for several vintages by his son Romain Bessin. Together, they embody a demanding vision of Chablis, founded on the integrity of work in the vineyard, precision in winemaking and a deep attachment to the expression of terroirs.

The estate's vineyards cover around 12 hectares spread over the best slopes of Chablis, with emblematic parcels located on the Valmur, La Forêt, Fourchaume, Montmains climats and of course Chablis Village. The soils are typically Kimmeridgian, formed of limestone marl rich in marine fossils (exogyres). This unique subsoil is one of the great distinguishing factors of authentic Chablis: it imparts a sharp minerality, a lively tension, and a remarkable capacity for ageing to the wines. These draining soils force the vines to draw deeply from the subsoil, favoring a concentration of aromas and remarkable consistency from one vintage to the next.

Located at the crossroads between northern Burgundy and continental influences, the Chablis climate is characterized by harsh winters, early springs and moderate summers, often punctuated by the risk of frost. This requires constant vigilance in the vineyard, but also gives the grapes preserved natural acidity, a fundamental element in the balance of great Chablis.

The soils are worked without weedkillers or chemicals: grass cover is controlled and ploughing is adapted to each vintage. This preserves microbial life, prevents soil compaction and encourages deep rooting of the vines. Treatments against vine diseases are based on copper, sulfur and plant extracts. The use of reduced doses is favored, as a preventive measure. At the same time, very close monitoring of vegetative cycles enables us to intervene precisely and only when necessary.

Harvesting is entirely manual: It enables rigorous selection of the grapes and guarantees their integrity all the way to the press. It's all part of the estate's philosophy: never cheat with the raw material.

In the cellar, Jean-Claude's work is carried out by hand.

In the cellar, Jean-Claude and Romain Bessin practice low-intervention but extremely precise winemaking. Their objective is clear: let terroirs speak for themselves, without make-up, while producing straightforward, digestible, long-lasting wines. Fermentations are carried out exclusively with indigenous yeasts. No exogenous enzymes or yeasts are used. Fermentations can be long, sometimes several months, which favors the aromatic complexity and natural stability of the wines.

The Domaine Bessin-Tremblay ages its wines for a long time on fine lees, in stainless steel vats for the majority of cuvées, but sometimes with a share of old barrels (particularly for certain premier crus) to bring fatness and complexity without erasing the wine's mineral identity. Racking is rare, and lees stirring almost non-existent. The idea is to let the wine evolve naturally and intervene as little as possible, provided each stage is perfectly mastered.

The Cuvées Emblématiques du Domaine Bessin-Tremblay

The estate's Chablis Village is a benchmark for the appellation. It offers a pure, crystalline expression of Chardonnay on limestone: nose of ripe lemon, white flowers, oyster shell. On the palate, it's straightforward, saline, invigorating and long-lasting. A gastronomic wine that defies many a premier cru.

From one of the most renowned terroirs on the Left Bank, Chablis 1er Cru La Forêt produces a structured, intense wine with notes of candied citrus, warm stone and hazelnut. The palate is fleshy and mineral, gaining in fullness with a few years in the cellar.

This climate gives a taut, upright expression of Chardonnay. The Chablis 1er cru Montmains from the Domaine Bessin-Tremblay develops aromas of fresh herbs, lemon zest and chalk. On the palate, the finish is long, very saline, almost iodized. This is a wine of great verticality, perfect for raw fish or shellfish.

On the right bank, the Chablis 1er cru Fourchaume is a sunnier cru. Here, the wine is broader, riper, with aromas of yellow fruit, pear, almond and white flowers. It offers well-controlled roundness, always balanced by chalky tension. This wine pairs ideally with creamy poultry or mature cheese.

The flagship of the Domaine Bessin-Tremblay is the Chablis Grand Cru Valmur. From one of Chablis' noblest Grand Crus, Valmur expresses itself here in a deep, noble register. The nose is complex, with hints of oyster shell, saffron, marzipan and flint. On the palate, this is an immense wine: ample, precise, taut, with a rare length. It requires several years of cellaring to deliver its full complexity.