Wine Advisor
Domaine Dujac, Gevrey Chambertin 1er Cru Aux Combottes 2016
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Description
Tasting notes
Reviewed by: Neal Martin
The 2016 Gevrey Chambertin 1er Cru Aux Combottes has a delightful bouquet with pure red cherry and raspberry fruit, elegant and finessed with floral notes developing with time. The palate is medium-bodied with grainy tannin, a supple texture, a little graininess toward the finish with a structured tobacco-tinged finish. Maybe not quite as good as the 2015...but the follow-up is not far off.
Reviewed by: Stephen Tanzer
The 2016 Gevrey-Chambertin Aux Combottes 1er Cru builds upon its impressive showing from barrel with precise, mineral-driven, slightly earthy red berry fruit that opens with aeration. There is a subtle tobacco/smoke scent in the background and just a very slight hint of cough candy. The palate is medium-bodied with fine tannin, a mixture of red and black fruit laced with black pepper and a touch of tobacco. It builds in the mouth towards the grippy, lingering finish. A saline aftertaste completes a really impressive Combottes that should provide long-term drinking pleasure. Tasted at Flint Wines Domaine Dujac tasting in London.
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.
