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Wine Critic
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Bessin-Tremblay La Fourchaume, Chablis Premier Cru 2023

France - Burgundy - Chablisien - White
Sale price

$86.10

Regular price $74.00
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Bessin-Tremblay La Fourchaume, Chablis Premier Cru 2023

Bessin‑Tremblay La Fourchaume, Chablis Premier Cru 2023 is a structured yet supple Premier Cru Chardonnay from one of Chablis’s warmest, most generous sites, balancing ripe fruit with classic Kimmeridgian minerality.

Terroir and viticulture

La Fourchaume is a west‑southwest‑facing hillside on Kimmeridgian limestone marl in La Chapelle‑Vaupelteigne, giving deep roots, good drainage and a distinctive saline, chalky profile. For this cuvée, the domaine draws on multiple plots (around 1.3–2.15 ha), with vine ages mostly between 34 and 60 years, farmed with careful soil work, reduced inputs and some biodynamic trials to preserve vitality and concentration.

Winemaking

Grapes are lightly crushed, then fermented in a mix of stainless steel tanks and a small proportion of older oak barrels, followed by roughly 18 months of élevage. The use of neutral wood adds texture and complexity without masking the wine’s mineral, maritime character, keeping the style precise and focused.

Tasting profile (2023)

Tasting notes describe a pale lemon to light yellow robe with green highlights. The nose offers lemon peel, grapefruit and lime zest, yellow apple and pear, white flowers and a pronounced iodised, saline edge, with hints of hazelnut and subtle spice from lees and oak. On the palate, the wine is fresh and more textural than village Chablis: fine, silky and rounded, with ripe citrus and orchard fruit, chalky grip, vibrant acidity and a long, mineral‑driven, slightly saline finish.

Character, aging and pairing

Fourchaume here shows a touch more flesh and warmth than the domaine’s more chiselled climats, yet retains excellent length and tension. 2023 is expected to drink well from the mid‑2020s and evolve gracefully for close to a decade, gaining more nutty and savory nuances with time in bottle. Ideal pairings include oysters and shellfish, ceviche, grilled or butter‑poached white fish, and simply prepared poultry or veal where its mix of richness and mineral cut can shine.