Wine Advisor
Domaine Dujac, Gevrey Chambertin 1er Cru Aux Combottes 2017
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Description
Tasting notes
Reviewed by: William Kelley
The 2017 Gevrey-Chambertin 1er Cru Aux Combottes is showing well, offering up an appealing bouquet of dark wild berries, raspberries, warm spices, sweet soil tones and a subtle framing of cedary wood. On the palate, the wine is medium-bodied with an expansive attack, sandy structuring tannins and juicy acids. It's a charming, supple Combottes which will offer a broad drinking window.
Reviewed by: William Kelley
The 2017 Gevrey-Chambertin 1er Cru Aux Combottes bursts with aromas of sweet red berries, cherries, orange rind, cinnamon, peonies and rich soil tones. On the palate, it's medium to full-bodied, supple and succulent, with a fleshy and open-knit core that's framed by melting tannins and lively acids, concluding with a perfumed finish.
Reviewed by: Neal Martin
The 2017 Gevrey-Chambertin 1er Cru is quite reduced on the nose, sultry and quite stemmy at the moment, though I think it will improve with age. The palate is medium-bodied with a savory opening, modest depth and quite dry tannins. Truffle and dark chocolate appear toward the finish, which feels just a little dry, but maybe it will come good with bottle age. Tasted blind at the Burgfest 2017 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.
