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Jean-Claude Bessin holds a total of 12 hectares of vineyard in Chablis, Burgundy. The first vintage was produced in 1992 and today his winemaking approach involves less intervention. Hand harvesting, natural yeasts and maturation on lees for up to 18 months are common practices for his Cru wines. The Grand Crus are partially barrel fermented, allowing for enhanced layers of complexity.
Comparable to the great Chardonnays of Cote d’Or, Chablis Grand Cru will keep improving and developing for more than 10 years. The wine shows the characteristic mineral notes Chablis is famous for as well as a creamy, nutty texture. The palate is ripe with apple, peach and apricot. Hints of honey and orange blossom are balanced with a steely acidity.
Enjoy on its own or with an abundant seafood platter.