Wine Advisor
Domaine Dujac, Charmes Chambertin Grand Cru 2023
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Description
Tasting notes
Reviewed by: Neal Martin
The 2023 Charmes-Chambertin Grand Cru has a very appealing bouquet, commendable purity of fruit and finely delineated hints of black cherry, raspberry and licorice. The palate is medium-bodied with fine-boned tannins. There's a beguiling balance and nuance here. This is a total step-up from the Combottes Premier Cru this year, with a long and quite sensual finish. Recommended.
Reviewed by: William Kelley
The 2023 Charmes-Chambertin Grand Cru is one of the more muscular, concentrated wines in the range, offering up aromas of cherries, dark berries, cassis bud and spices, followed by a full-bodied, deep and layered palate framed by ample reserves of sweet, powdery tannin. It's one 2023 that isn't so far removed from the style of its 2022 counterpart.
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.
