Wine Advisor
Domaine Dujac, Echezeaux Grand Cru 2006
View analysis
Description
Tasting notes
Reviewed by: David Schildknecht
Raw meat, high-toned and tartly-edged red fruits mingle in the nose and palate of Dujac's 2006 Echezeaux, and a horseradish-like sizzle and pungency lends invigoration. Texturally refined, refreshing, and endearingly elegant, this preserves a precision and transparency of fruit that are notably, with its carnal and smoky, mineral aspects lingering intriguingly. An excellent example of 2006 vintage elegance, it should be worth following for at least 6-8 years. Jeremy Seysses only destemmed a minority of his 2006 fruit, and in some appellations none. The results demonstrate that Dujac got things ripe – not to mention right – in a challenging vintage, with a collection that need not fear comparison with 2005 at this address. (Perhaps, if anything, 2005 ought to look to its laurels!) The team here started picking only on September 23, and then very meticulously and selectively. Clos de la Roche, for example, was picked in two passes nearly a week apart. The top wines came in at between 13 and 13.5% natural alcohol, with minimal chaptalization employed in some instances to extend fermentation. "Color and flavor extraction was easy," says Seysses, "and we did more punch-downs than in 2005, because we felt quite confident of our material. The fruit is fresh and crisp, but not green, and we had no jamminess. It was just right. There's very little to complain about." Indeed! Importer: The Sorting Table, Napa, CA; tel. (415) 491-4724
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.
