Wine Advisor
Domaine Dujac, Morey St Denis 1er Cru 2018
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Description
Tasting notes
Reviewed by: Neal Martin
The 2018 Morey-Saint-Denis 1er Cru has a feisty tart nose with kirsch and blood orange, initially not speaking of its appellation though that does evolve with aeration as it gains personality. The palate has a bitter entry, hard and rather coarse tannins, very drying towards the finish. Not sure about the future of this Morey - will it knit together? It will go either way. Tasted blind at the Burgfest 2018 red tasting.
Reviewed by: Neal Martin
The 2018 Morey-Saint-Denis 1er Cru comes from Ruchots, Sorbets, Millandes and Charrières. It has a clean, precise bouquet of mineral-rich black fruit that is vivid and bright. The palate is medium-bodied with chalky tannins and a fine bead of acidity. A little compact at the moment; the aftertaste needs more persistence to complete this Premier Cru.
Reviewed by: William Kelley
The 2018 Morey-Saint-Denis 1er Cru unwinds in the glass with aromas of sweet cherries and red berries mingled with nuances of rose petals, orange rind, cinnamon and forest floor. On the palate, the wine is medium to full-bodied, muscular and structured, with lively acids, fine concentration and a youthfully chalky finish.
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.
