Based on 5 reviews on Cellartracker.com
Reviews 94 points Wine Advocate "...it bursts with aromas of citrus oil, apple blossom, crisp orchard fruit and wet stones. Medium to full-bodied, round and fleshy…. (WK)" 95 points John Gilman "The bouquet wafts from the glass in a very classy blend of apple, pear, lemon, kaleidoscopic, chalky minerality, citrus blossoms and a topnote of beeswax. On the palate the wine is deep, pure, full-bodied and utterly refined in profile, with a rock solid core, lovely elegance and grip and a long, complex and utterly seamless finish. (JG)"
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About Domaine Bessin-Tremblay
The vineyards are farmed organically, adhering to lutte raisonnée principles. During the meticulous harvest process, grapes are handpicked and sorted within a strict 10-day window, ensuring optimal maturity. Pneumatic pressing ensures a gentle extraction, while fermentation takes place in thermo-regulated enameled tanks using indigenous yeasts. The wines are aged on fine lees for 15-18 months with a maximum of 10% new oak, and if necessary, light fining and filtration are employed.
Domaine Jean-Claude Bessin's wines reflect the personality of their creator and have become some of the most highly regarded in the region. The estate's diverse offerings include Chablis vieilles vignes, Chablis Montmains premier cru, Chablis Fourchaume premier cru, and Chablis Valmur grand cru. Their special cuvée of Fourchaume, labeled as La Pièce au Comte, and premier cru La Forêt are standout examples of the domaine's commitment to quality and excellence.
Recent years have seen a shift towards more natural winemaking processes, including hand-harvesting and the use of native yeasts. The domaine's old vines, some dating back to the 1930s, contribute to the intense minerality and focus of their wines, particularly their prized Fourchaume parcel. Domaine Bessin-Tremblay's wines are gaining recognition rapidly, with William Kelley of The Wine Advocate declaring the estate as one of the top half-dozen domaines in Chablis. As a result, their highly sought-after wines are becoming increasingly difficult to obtain, ensuring their reputation will continue to grow.