From: La Chapelle-Vaupelteigne, Chablis, France
Varietal: Chardonnay

Taste: Fermented and matured in a combination of stainless steel and neutral oak, the wine showcases bright citrus and green apple notes, layered with the region’s signature saline edge and flinty minerality. With its precise balance and age-worthy structure, Bessin-Tremblay’s Chablis Vieilles Vignes remains a benchmark for lovers of classic, terroir-driven Chablis.



Pairing: Rich seafood such as seared scallops or baked crab. Fine fish such as Dover sole, turbot and halibut. Salmon with a beurre blanc.  Simply grilled veal or pork chops, especially with mushrooms. Washed-rind cheeses. Grilled asparagus, or potato croquettes.  These simple Miso-Glazed Grilled Scallops by Mark Bittman are a beautiful partner to this chablis.  Cheers!

Miso-Glazed Grilled Scallops
by Mark Bittman, NYT Cooking

About: In the rolling hills and valleys shaped by the Serein River, Chablis sets the standard for unembellished, cool-climate Chardonnay. Located in northern Burgundy’s Yonne department, this historic region produces wines of remarkable freshness, longevity, and distinct minerality that have charmed wine enthusiasts for centuries. 

In 1989, Jean-Claude Bessin, who initially trained as an architect, and his wife Evelyne Tremblay, inherited the vineyards from Evelyne's father. This transition marked a shift, as Jean-Claude embraced viticulture with a commitment to honoring traditional practices while also integrating thoughtful innovations.

The inaugural harvest under their stewardship occurred in 1992, marking the beginning of an impressive evolution for the domaine. Jean-Claude restructured the vineyards and refined the vinification methods, emphasizing organic farming and meticulous hand-harvesting to enhance the purity and precision of their Chablis wines.