Domaine Jean-Claude Bessin is well-known for its wide range of Chablis wines, each representing the uniqueness of the local terroir. The holdings of the domaine consist of 12.29 hectares of vines farmed following sustainable practices. The estate is located in La Chapelle-Vaupelteigne, a bijou commune in Yonne, near Chablis.

For thirty years the wines of the domaine are made by the talented Jean-Claude Bessin. His wines are vivid, deep, and satiny, with hints of dried flowers.

Top wines of Domaine Jean-Claude Bessin are Chablis Grand Cru Valmur, Chablis Premier Cru Fourchaume La Pièce au Comte and Chablis Premier Cru Fourchaume. The Chablis Grand Cru Valmur 2019 scored 96+, Chablis Premier Cru Fourchaume La Pièce au Comte 2019 scored 95 and Chablis Premier Cru Fourchaume 2017 scored 94 by the Wine Advocate.

Robert Parker tasting note on the Chablis Grand Cru Valmur 2019: “The 2019 Chablis Grand Cru Valmur is another superb cuvée from Bessin. Wafting from the glass with notes of Anjou pear, crisp stone fruit, white flowers, pastry cream and wet stones. Full-bodied, layered and multidimensional, it's textural and chiseled, with huge depth at the core and a long, resonant finish. As is often the case, this is one of the finest wines of the vintage.”

Nowadays, Jean-Claude Bessin is at the helm of Domaine Jean-Claude Bessin. He is assisted by his son Roman Bessin, who has joined the domaine recently.

The Bessin family has been growing vines since the 19th century. Though Jean-Claude Bessin was educated as an architect, he decided to follow the vigneron's path. The vineyards, which he took over from his father-in-law, adhered to the co-operative until 1989. Jean-Claude, along with his wife Evelyn Bessin, began the development of the estate and its vineyards. The first vintage of Jean-Claude Bessin, produced in 1992, is considered the official birth of Domaine Jean-Claude Bessin.

The vines of Domaine Jean-Claude Bessin are cultivated according to sustainable practices. Harvesting is done by hand.

In the winery, grapes are sorted and pneumatically pressed. The must is racked into thermo-regulated enamelled tanks for fermentation, conveyed on indigenous yeasts. Maturation is carried out on the fine lees and takes from 15 to 18 months, with a maximum of 10 percent new oak used. Before bottling, if needed, light fining and filtration are conducted.