Wine Advisor
Domaine Dujac, Gevrey Chambertin 1er Cru Aux Combottes 1999
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Description
Tasting notes
Reviewed by: Stephen Tanzer
Medium red. Expressive aromas of redcurrant, plum, meat, iron and tobacco. Dense, sweet and pliant, with lovely, layered red fruit, leather and tobacco flavors. Finishes with substantial, thoroughly ripe, tongue-dusting tannins.
Reviewed by: Stephen Tanzer
Medium red. Slightly sauvage, rather complex aromas of bitter cherry, leather and dark chocolate. Rich, sweet and layered in the mouth, with a strong note of bitter chocolate. Finishes with substantial but ripe tannins and sneaky persistence.
Reviewed by: Pierre Rovani
The ruby-colored 1999 Gevrey-Chambertin Les Combottes exhibits a sweet, perfumed, red fruit-scented nose. It has an excellent depth of red and black cherries in its medium-bodied, supple-textured personality. This wine has excellent to outstanding grip, density of fruit, and balance. Its long finish reveals copious amounts of ripe tannins that should melt away with cellaring. Projected maturity: 2005-2012. Importer: Wilson-Daniels, St. Helena, CA; tel. (707) 963-9661.
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.
