Though trained as an architect, Jean-Claude Bessin preferred to take over the vineyards of his Tremblay father-in-law who adhered to the co-operative. From his 12 hectares he produces Chablis vieilles vignes, Chablis Montmains premier cru, Chablis Fourchaume premier cru and Chablis Valmur grand cru which is partially barrel fermented. A special cuvée of Fourchaume is labelled as La Pièce au Comte while from 2006 premier cru La Forêt has been bottled separately from the Montmains.
Evolution in recent years has been towards more natural winemaking. The majority of the crop is now harvested by hand, with natural yeasts preferred for fermentation. The wines have a long élévage on fine lees, the crus being bottled after 15 to 18 months, with a proportion of barrel fermentation and maturation for the top wines.
Jean-Claude has the second largest holding of grand cru Valmur with 2.08 hectares.