Wine Advisor
Domaine Dujac, Puligny Montrachet 1er Cru Les Folatieres 2016
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Description
Tasting notes
Reviewed by: Neal Martin
The 2016 Puligny-Montrachet 1er Cru Folatieres was touched by the frost, one plot more affected than the other. It has a clean and pure bouquet with subtle scents of lychee, citrus peel and minerals, tight at first but opening up nicely. The palate is well balanced with crisp acidity, a slightly waxy texture, very focused with hints of peach skin and spice on the finish. This is a well-crafted Folatières that may in fact surpass the 2015.
Reviewed by: Neal Martin
The 2016 Puligny-Montrachet Les Folatières 1er Cru has a lovely bouquet with dried pineapple, linden and just a touch of lime cordial. Perhaps I would have liked a little more mineralité to come through with time. The palate is well balanced with a fresh line of acidity, a touch of sour lemon lending edginess and a chalky texture towards the linear but sustained finish. Excellent. Tasted at Flint Wines Domaine Dujac tasting in London.
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.
