Wine Advisor
Domaine Dujac, Clos de la Roche Grand Cru 2016
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Description
Tasting notes
Reviewed by: Neal Martin
The 2016 Clos de la Roche Grand Cru leans more toward red fruit than black fruit, just a little damp earth, wet leaf component that detracts from the purity. The palate is medium-bodied with slightly hard tannin, actually more like a Clos Saint-Denis, with touches of black olive on the masculine, maybe charmless finish? Let’s see how this matures in bottle. It may have just not performed on the day of my visit.
Reviewed by: Stephen Tanzer
The 2016 Clos de la Roche Grand Cru from Dujac has a muted nose. The fruit here is obscured by the heavy-handed use of new oak. The palate is chewy on the entry with, what seems like more extraction than its peers. As a consequence, it is lacking requisite breeding and complexity towards the finish that feels simple at the moment. Is there more to come? I hope so and knowing this producer, there probably is. Tasted blind at the 2016 Burgfest tasting.
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.
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