Wine Advisor
Domaine Dujac, Bonnes Mares Grand Cru 2023
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Description
Tasting notes
Reviewed by: Neal Martin
The 2023 Bonnes-Mares Grand Cru has a complex bouquet with a mixture of red and black fruit, Morello cherries and blackcurrant, later joined with subtle blueberry scents. It's finely delineated, quite open and intense as Bonnes-Mares should be. The palate has a touch of dark chocolate on the entry. It's quite fleshy, but there is real structure underneath. There are touches of black pepper toward the finish. Excellent.
Reviewed by: William Kelley
Dujac's 2023 Bonnes-Mares Grand Cru is a beauty, unfurling in the glass with aromas of cherries, red plums, spices and rose petals. Medium to full-bodied, dense and layered, it's precise and mineral, with lively acids and a long, saline finish.
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.
