From: Chablis, France
Varietal: Chardonnay
Taste: Burghound BH 92
"A subtly spicy nose is comprised by notes of lemon zest, white flower, sea breeze and a background hint of quinine. The delicious medium weight flavors also flash good minerality and more obvious powerful and a certain taut muscularity on the palate coating, balanced and moderately firm finale. Worth considering as this is really quite good." -Allen Meadows
Pairing: Versatile and impressive, this premier cru Chablis will be at home with a wide
range of dishes. Seafood, poultry, fresh produce, and cheeses are easy places to start.
Some specific ideas include serving this with oysters, fresh Dungeness crab, grilled or
pan-fried fish (halibut, cod, bass, and trout), scallops, shrimp, and lobster. Sushi, grilled
hamachi collar aka ara yaki, pork or chicken katsu, and tempura are Japanese dishes
that’ll shine with this pretty Chablis. Other ideas include serving this with gnocchi or
risotto with spring vegetables, plus chicken served with lemon or herb sauces and
roasted chicken. Cheeses like brie and camembert, triple cream cheeses like Saint-
André, fresh or aged goat cheese like Crottin de Chavignol, and even hard cheeses like
Comté or Gruyère make for lovely matches.
“Bessin, as he puts it, loves the acidity and tension of Chablis on the condition that it’s paired with substance and flesh, a philosophy that’s admirably translated into practice in the form of wines with cut and concentration, texture and definition.” William Kelley, The Wine Advocate
About. Jean-Claude Bessin has officially retired handing over the reins to his son Romain and what was formerly Domaine Jean-Claude Bessin has been rechristened Domaine Bessin-Tremblay.
Romain's mother source of many of the domaine's vineyards being a Tremblay.
The name may have changed but quality at this 12-hectare domaine in La Chapelle Vaupelteigne remains just as impressive. As I've written several times this estate really deserves to be talked about more as it belongs among Chablis's top half-dozen domaines.
Bessin, as he puts it loves the acidity and tension of Chablis on the condition that it's paired with substance and flesh a philosophy that's admirably translated into practice in the form of wines with cut and concentration texture and definition.
Harvesting by hand followed by fermentation and élevage in neutral wood and tank on the lees for as many as 18 months is the method by which they are produced. The resulting wines offer everything one's looking for in great Chablis.
Farming and winemaking are entirely compliant with organic certification and have been for years with the exception of one product that Bessin employs to ensure his wines don't precipitate tartrates.
