DOMAINE BESSIN TREMBLAY

Romain Bessin

Fourth generations of Bessins have been running this estate based in the heart of Fourchaume. Initially trained as an architect, Jean-Claude Bessin decided with his wife Evelyne Tremblay to take over the family estate of her father. Renamed Bessin-Tremblay after the retirement of Jean-Claude, the 12 ha are now led by Evelyne and and Jean-Claude’s son, Romain. Over the last five years, improvements in both the vineyards and the winery have brought impressive results, taking benefit from more natural processes (organic conversion, hand-harvesting, native yeasts…)

Fourth generations of Bessins have been running this estate located in the very heart of Fourchaume. Initially trained as an architect Jean-Claude Bessin, fifth-generation took on the challenge of managing the family vineyards in 1992. He is retiring this year leaving the 12 hectares of old vines to be managed by his son Romain, who has big plans for the domain.

The vineyard is mostly made of old vine holdings, some dating back to the 1930s. 5 out of the 12 ha are located in Chablis, on the crus of Fourchaume, Montmains, and on the grand cru of Valmur. Despite the recent difficult years in Burgundy, the young grapes are still sold to trade, so the Bessin family uses only those coming from the estate's best vines. One of his wines' best selections is probably the Fourchaume "La Piece au Comte", produced only during excellent years.

In the cellar, the family has always been working in a very gentle and non-interventionist way. Fermentation takes place in neutral oak with indigenous yeast. Wines are aged in neutral wood (~10% new oak) on fine lees during 18 months. The resulting wines offer everything one's looking for Chablis, on a ripe white fruits profile while keeping a crispy touch. Despite the small size of the domaine, the Bessin wines are now part of the most coveted Chablis, Wine Advocate’s William Kelley wisely noting “...this estate really deserves to be talked about more, as it belongs among Chablis's top half-dozen domaines."

Fermentation takes place in neutral oak with indigenous yeast. Wine is aged in neutral wood as well, with a maximum of 10% of new, and tank on the lees during 18 months. Et voilà ! The resulting wines offer everything one's looking for in great Chablis.