Wine Advisor
Domaine Dujac, Morey St Denis 1er Cru 2011
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Description
Tasting notes
Reviewed by: Antonio Galloni
Dujac's 2011 Morey St. Denis 1er Cru blossoms beautifully in the glass. Dark red cherry, plum, smoke and mint open up nicely in a supple, layered Burgundy with considerable near and medium-term appeal. This is a representative example of the vintage.
Reviewed by: Stephen Tanzer
Good medium red. Black raspberry and brown spices on the nose and palate. Savory, dry and energetic, with noteworthy intensity and spine. Finishes with lingering dark fruit flavors and excellent grip. A distinct step up from the village version.
Reviewed by: Neal Martin
Tasted blind at the Burgundy 2011 horizontal tasting in Beaune. There are some herbaceous notes on the nose of Dujac’s 2011 Morey Saint Denis 1er Cru, although like its peers, it is fresh and vigorous with a mixture of red and black, rather tertiary fruit intermingling with tobacco and autumn leaves. The palate is well balanced with crisp acidity. The tannins err more toward the dry side, although there is sufficient fruit here to repay another year or two in bottle. This seems lighter than the other premier cru and yet there is still appreciable vitality and vigor manifested in a feminine style.
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.
