Bessin Tremblay

History of Domaine Bessin-Tremblay

The history of Domaine Bessin-Tremblay begins in the late 1980s, in a momentum as improbable as it is exciting. Jean-Claude Bessin, an architect by training who attended the École des Beaux-Arts in Paris, was not destined to become a winegrower. It was in 1989, when his father-in-law offered him the opportunity to take over the family vines, which had previously been supplied to the local cooperative, that he took the plunge and devoted himself entirely to viticulture. His wife, Evelyne Tremblay, a pharmacist by training, accompanied him in this adventure. It was she who would bring a large part of the vines that the estate still operates today, and it is in her honor that the property would take the name Bessin-Tremblay.

From the very first harvest in 1992, Jean-Claude Bessin revealed a natural talent for vine and wine, progressively restructuring the vineyard, refining his methods and building a growing reputation in the Chablis world. In 2015, his son Romain, a passionate jazz musician and curious spirit, joined the family adventure and brought new momentum. Sensitive to environmental approaches, he introduced biodynamic principles in the management of the vineyard, strengthening soil health and the expression of terroirs. In 2021, Jean-Claude retired and it was a second son, Antoine, a biochemist by training, who came to support Romain. This new generation elevated the estate among the six best producers of Chablis according to critic William Kelley (Wine Advocate), and to the heights of the international specialized press.

Terroirs and Vineyards of Domaine Bessin-Tremblay

The Domaine Bessin-Tremblay is established on one of the most precious geological foundations of Burgundy: the Kimmeridgian soils, composed of calcareous marls rich in marine fossils, particularly small fossilized oysters called Exogyra virgula. This exceptional terroir, characteristic of Chablis, gives the wines their distinctive minerality, tension and recognizable iodine depth.

The estate's 12 hectares are spread across several prestigious appellations. In Chablis village, the old vine parcels planted between 1950 and the 1970s are located on the steep slopes of La Chapelle-Vaupelteigne, facing Fourchaume, on Kimmeridgian clay-limestone soils. These old vines, some of which are nearly 70 years old, are the source of the estate's most expressive cuvées.

In Premier Cru, the estate has parcels in highly reputed climats: Montmains, Forêt and Fourchaume, the latter also being vinified in an old vines version. These well-exposed terroirs allow for slow and harmonious ripening of the grapes, while preserving the natural acidity that makes Chablis' signature.

The jewel of the estate remains its Grand Cru Valmur parcel, which extends over two hectares with vines planted in 1947, the oldest on the estate. Ideally positioned on the southern slope of Valmur, this exceptional parcel benefits from a northwest exposure that guarantees progressive and optimal maturation. The entire vineyard has been certified organic since 2019, and is managed according to biodynamic principles, with plowing of the soils to completely eliminate the use of herbicides.

Vinification at Domaine Bessin-Tremblay

The vinification philosophy at Bessin-Tremblay is guided by a constant ambition: to reveal the terroir in all its truth, without artifice. All harvests are carried out by hand, with rigorous selection of grapes in 20-kilo crates to avoid any oxidation or mechanical damage before arrival at the winery.

Fermentation is conducted with indigenous yeasts, allowing an authentic expression of place and vintage. The wines ferment and age in stainless steel tanks or on neutral wood, depending on the cuvées, for a period that can reach 18 months on fine lees. This extended aging gives the wines remarkable texture, density and complexity, while retaining the freshness, minerality and liveliness specific to Chablis. Malolactic fermentation (MLF) is carried out in stainless steel to preserve tension and aromatic purity.

The wines are bottled with light bentonite filtration if necessary, and with minimum sulfur, in a constant concern to respect the raw material and guarantee lively, digestible wines with great aging potential. As William Kelley summarizes: Bessin-Tremblay loves the acidity and tension of Chablis, provided they are accompanied by substance and flesh.

The Cuvées of Domaine Bessin-Tremblay

Chablis

The Chablis village from Bessin-Tremblay is an ideal introduction to the estate's style. From parcels on Kimmeridgian soils, this dry white wine made from 100% Chardonnay presents a pale yellow robe with green reflections. On the nose, it reveals aromas of white fruits (pear, green apple), citrus and a floral and iodine touch. On the palate, the attack is fresh and juicy, carried by beautiful mineral tension and a saline finish. A crisp, expressive Chablis of great purity, to be served between 10 and 12°C with seafood, fish in light sauce or fresh goat cheeses.

Chablis Vieilles Vignes

This emblematic cuvée comes from seven parcels bringing together the estate's oldest vines, aged 40 to 70 years, planted on the steep slopes of La Chapelle-Vaupelteigne facing Fourchaume. Fermented with indigenous yeasts and aged in stainless steel on lees, it offers a profile of great complexity. The nose blends white fruits, sweet spices, fresh herbs and marine notes. The palate is ample, intense and energized by superb chalky minerality. 

Chablis Premier Cru Montmains

Montmains is one of the flagship terroirs of the appellation, facing due south with marly soils of great richness. Bessin-Tremblay's cuvée is distinguished by its floral elegance and aromatic tension. This Premier Cru reveals notes of white flowers, citrus and chalk, with a straight, precise palate and beautiful length. 

Chablis Premier Cru Forêt

The Forêt climat, located on the heights of Montmains, brings a more airy and delicate dimension. The Bessin-Tremblay cuvée is distinguished by its floral finesse, its iodine freshness and the precision of its fruit. The aromas evoke pear, white peach, citrus zest and lemon cream. The palate is airy, incisive and carried by a chalky and mentholated touch. A refined and pure expression of the Chablis terroir, perfect with noble fish in beurre blanc or shellfish.

Chablis Premier Cru Fourchaume

Fourchaume is undoubtedly the most famous Premier Cru of Chablis, and Bessin-Tremblay's cuvée is a masterful expression of it. From vines planted on a well-exposed slope, it displays remarkable richness and depth while retaining the typical mineral freshness of the appellation. 

Chablis Premier Cru Fourchaume Vieilles Vignes

The ultimate version of Fourchaume, this cuvée comes from the estate's old vine parcels in this exceptional climat. The concentration, density and minerality reach their peak here. The fine lees and long maturation in the cellar offer a wine of extraordinary complexity and depth, with a persistent and saline finish. An exceptional wine for aging, to be decanted or kept for a few years to reveal all its splendor.

Chablis Grand Cru Valmur

The absolute treasure of the estate. From two hectares of vines planted in 1947 on the southern slope of the Grand Cru Valmur, this white wine is one of the greatest expressions of Chardonnay in Burgundy. The aging can reach 18 months on lees, in stainless steel tank or neutral wood, which gives it exceptional richness, texture and density. The robe is pale gold with luminous reflections. The nose, complex and captivating, unfolds notes of stone fruits, acacia honey, sweet spices, flint and white truffle at maturity. The palate is ample, majestic, taut and of infinite length.