Domaine Besson, Chablis 1er Cru Vaillons, Burgundy, France, 2023

Producer Profile

Situated in the heart of Chablis, Domaine Besson is the proud owner of an exceptional wine-producing heritage, seeking to express and transmit in its wines the purity and sensitivity of this unique terroir.

The estate is an independent family-owned and run domaine spanning four generations. Today, their 21 hectares comprises holdings in Petit Chablis, Chablis and selected Premiers/Grands Crus. Alain Besson has handed more control to his daughter Camille, who looks after the winemaking and marketing, along with his son Adrien who is responsible for the vineyard work. Practising ‘lutte raisonnée’ in the vineyards and manual harvesting (for the Grands Crus only), their thoughtful, sensitive winemaking gives rise to wines that offer a pure expression of fruit in a fine and elegant styling.

Viticulture

The Vaillons vineyard, covering roughly 2.46 ha, is planted on classic Kimmeridgian limestone-clay soils in Chablis. Domaine Besson manages these vines sustainably, practicing Guyot pruning and mechanical ploughing and working lutte raisonnée to promote healthy soils while minimising chemical use. Harvest is done by hand to ensure optimal ripeness and preserve aromatic purity.

Winemaking

Grapes are gently pressed slowly at low pressure before fermentation in stainless steel tanks (thermostatically controlled at 19–21 °C), with about 8 % fermented in oak barrels. The wine is aged on its fine lees for 12 to 18 months, combining the freshness of stainless steel with the complexity and texture from oak. This balanced approach preserves the purity of fruit and minerality while adding mouthfeel and subtle layers.

Tasting Note

fresh aromas of pear, apricot, melon, and white blossoms like cherry and almond, layered over a core of flinty, oyster-shell minerality and delicate spice. The palate is round and juicy yet taut, carrying yellow fruit flavors—peach, apricot, melon—balanced by vibrant acidity and a pronounced mineral, steely backbone. Toasted brioche and smoked-hazelnut undertones from oak aging add texture and depth, finishing long, saline, and crisp.

Food Matching

Rich fish like salmon or tuna,quiche, ravioli, seafood risotto.