Domaine Bessin-Tremblay has quickly ascended to become one of the top half-dozen domaines in Chablis, a distinction highlighted by Wine Advocate’s William Kelly. This acclaim is especially notable given the domaine’s relatively recent establishment in 1992 by architect-turned-vigneron Jean-Claude Bessin. Utilizing the 12.29-hectare vineyard inherited through his wife’s family, the estate is perfectly situated in classic Chablis terroir. Thanks to the unique Kimmeridgian soil, rich in limestone and fossilized oyster shells, the wines of Bessin-Tremblay are known for their distinctive minerality and crisp acidity.
Cultivated organically and now fully embracing biodynamic principles under the guidance of Jean-Claude’s son, Romain, the vineyard has continued to excel in quality. Romain, who worked alongside his father for many years, took the helm upon Jean-Claude’s retirement in 2020 and has since been joined by his brother, Antoine. Together, they are propelling the domaine to new heights.
The harvest process is meticulous, with all fruit hand-picked and transported in 20 kg crates to the cuverie. Fermentation primarily occurs in stainless steel tanks using ambient yeasts, preserving the fruit’s inherent purity and sharpness. While most cuvées are matured in stainless steel to maintain their clarity, a select few receive a hint of oak to add complexity. The wines mature on fine lees for 15-18 months, with a restrained use of oak barrels—never exceeding 10% new. Finally, the wines are bottled without filtration and subjected to only necessary, minimal fining.
