Wine Advisor
Domaine Dujac, Bonnes Mares Grand Cru 2016
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Description
Tasting notes
Reviewed by: Neal Martin
The 2016 Bonnes Mares Grand Cru has a tightly wound bouquet, perhaps missing a little delineation at the moment, a little loamy in style at first. Then with rigorous swirling of the glass, it gets its act together and provides the voluptuousness that signposts a great Bonnes Mares. The palate is medium-bodied with a ripe and generous entry countered by a fine line of acidity. It feels slightly confit in style with a satisfying and long finish that fans out, as if this Bonnes Mares finally slips into fifth gear. Gorgeous.
Reviewed by: Stephen Tanzer
(production was down 30% due to the frost): Medium red. Classic Dujac Bonnes-Mares aromas of subtle red berries, brown spices and flowers; less dark than most other examples of Bonnes-Mares. Then juicy, savory and highly concentrated but youthfully imploded, showing superb inner-mouth tension but little in the way of easy sweetness. Still, this wine does not lose its thickness on the back end, finishing with darker cherry and brown spice notes and a firm tannic spine. A very classic style of 2016.
About the Producer
Domaine Dujac is managed by the Seysses family. It was founded in 1967 by Jacque Seyesses. At the beginning, Château Dujac had only 4.5 hectares of vineyards in Morey-Saint-Denis. The vineyards were expanded with the purchase of Echezeaux, Bonnes MaresChambertin, Romanee St Vivant and Vosene-Romanee. The estate also owns 1.95 hectares of vineyards in the Clos de la Roche, where the vines are on average 45 to 50 years old. The estate also has 1.45 hectares of vineyards in Clos Saint-Denis, with vines of an average age of 45 to 50 years. In 2005, Château Dujac, together with Chateau de Puligny-Montrachet, acquired Domaine Charles Thomas, acquiring Charles Thomas' shares in the vineyards of Chambertin, Vosne- Romanee and other vineyards. However, the estate sold some of its vineyards after the purchase in order to finance the purchase. However, this acquisition allowed the estate to expand to around 15.5 hectares. Under Jacques' leadership, Château Dujac has developed very well. The grapes were pressed whole and the must was fermented in new oak barrels, and in 1999, when Jacques handed over the running of the estate to his son, the way the estate was made changed dramatically: the grapes were sometimes destemmed and the barrels used for fermentation were probably only 25% new oak. However, the estate's Grand Cru wines are still matured in new oak barrels, while the Grand Cru wines are matured in 60% to 80% new oak barrels. Bottling usually takes place in February or March of the following year. The estate produces around 4,650 bottles/hectare of wine.
