Wine Advisor
Domaine Dujac, Morey St Denis 2015
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Description
Tasting notes
Reviewed by: Stephen Tanzer
Good dark red. Laid-back aromas of black cherry, menthol and spices. Youthfully reticent but seamless, offering good flavor intensity but little early sweetness. Finishes with dusty but essentially supple tannins and savory, spicy soil tones. This will need at least a few years in the cellar to deliver on the sappy sweetness it displayed from barrel in the fall of 2016.
Reviewed by: Stephen Tanzer
Bright medium red. Pure, ripe aromas of raspberry and brown spices. Delivers sappy sweetness and lovely spicy lift to its red berry flavors. This intense, nicely delineated village wine really echoes on the firm, persistent 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.
