Wine Advisor
Domaine Dujac, Echezeaux Grand Cru 2013
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Description
Tasting notes
Reviewed by: Neal Martin
The 2013 Echézeaux Grand Cru has an enticing fruit-driven bouquet with plenty of raspberry jam, red plum and subtle rose-petal scents. The palate is medium-bodied with very fine density: very focused with a silky texture and crisp acidity lending tension on the slightly conservative but engaging finish. This should be a gem once in bottle, one of several outstanding Echézeaux in 2013.
Reviewed by: Stephen Tanzer
The 2013 Echézeaux is one of the most open, expressive wines in the range today. Silky tannins and a pliant, resonant mid-palate convey an impression of suppleness that is unusual, even for Echézeaux. That theme continues through to a beautifully sculpted, generous finish. I expect the 2013 will drink well relatively early for a Grand Cru.
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.
