Wine Advisor
Domaine Dujac, Gevrey Chambertin 1er Cru Aux Combottes 2018
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Description
Tasting notes
Reviewed by: William Kelley
The 2018 Gevrey-Chambertin 1er Cru Aux Combottes is also performing very well, wafting from the glass with aromas of blackberries, cassis and sweet soil tones, complemented by hints of warm spices and violets. Medium to full-bodied, lively and elegant, it's seamless and enveloping, concluding with youthfully chalky grip on the finish.
Reviewed by: William Kelley
The 2018 Gevrey-Chambertin 1er Cru Aux Combottes was showing especially well, soaring from the glass with a lovely bouquet of cassis, dark berry preserve, baking chocolate and peonies. On the palate, the wine is medium to full-bodied, supple and enveloping, with lively acids and a long, aromatic finish.
Reviewed by: Neal Martin
The 2018 Gevrey-Chambertin Aux Combottes 1er Cru is showing a lot of promise. The floral element that I noticed from barrel has become more accentuated now that the wine is in bottle and marries beautifully with the black cherry fruit. The palate is medium-bodied with supple tannins. Just a little gaminess comes through with a fleshy finish that disguises the structure underneath. There is a pinch of cracked black pepper on the aftertaste. Excellent. - Neal Martin
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.
