Wines Unspecified Domaine Bessin-Tremblay - Vauligneau - 2022

Viniou Reviews

Domaine Bessin-Tremblay’s 2022 Cuvée Vauligneau Premier Cru is a classic white Burgundy, likely crafted from 100% Chardonnay, the region’s emblematic grape for white wines. This cuvée expresses the precision and elegance that define the best Burgundian whites. The Vauligneau plot, though not specified here as Chablis, is notably associated with the Chablis Premier Cru vineyards. Expect a nose offering vibrant citrus fruit, green apple and pear, along with delicate floral and mineral notes. On the palate, the wine is sleek and expressive, driven by its lively acidity, flavours of lemon zest, white peach, and a distinctive chalky minerality that lingers beautifully on the finish. The 2022 vintage in Burgundy enjoyed ideal ripening conditions, bringing about freshness and purity while allowing the terroir to shine through the wine’s vibrant core.

The Burgundy region, and especially the northern terroirs associated with Chablis, are distinguished by their cool, semi-continental climate and unique soils—Kimmeridgian limestone, rich in marine fossils, which impart distinctive freshness and minerality to the wines. The history of Burgundy winemaking is ancient, marked by careful vineyard delineation and a centuries-old commitment to reflecting the nuances of each parcel, or climat. This commitment is evident in the Premier Cru status of the Vauligneau vineyard, which signals a high quality of site and attentive viticulture.

When considering food pairings, this refined and mineral-driven white wine is particularly splendid with seafood and dishes that highlight freshness. Oysters, scallops, and poached white fish are natural matches, as are sushi or sashimi. Roast poultry with a lemon-herb glaze, creamy goat’s cheese, or a classic Burgundian dish like jambon persillé will also complement the wine’s texture and acidity. For a regional touch, try it with local cheeses such as Chaource or Époisses (served slightly cool).

To enjoy the wine at its best, serve it chilled but not too cold, between 10 and 12°C. This temperature will allow its aromatic complexity and minerality to express themselves fully without muting its delicate fruit character. Decanting is not necessary but can help reveal further layers if serving a youthful bottle.