Wine Advisor
Domaine Dujac, Puligny Montrachet 1er Cru Les Folatieres 2020
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Description
Tasting notes
Reviewed by: Neal Martin
The 2020 Puligny-Montrachet Les Folatières 1er Cru has a nicely detailed bouquet with fine delineation, orange pith and light linen scents developing with time. The palate is well balanced with tangy orange zest on the entry, quite linear and strict with a fresh finish, though it does not quite possess the mineralité of the Combettes.
Reviewed by: William Kelley
Notes of pear, waxy yellow orchard fruit, nutmeg and freshly baked bread introduce the 2020 Puligny-Montrachet 1er Cru Les Folatières, a delicate, medium-bodied white that's bright, fine-boned and saline in this warm vintage.
Reviewed by: Neal Martin
The 2020 Puligny-Montrachet Les Folatières 1er Cru has a nicely detailed bouquet with fine delineation, orange pith and light linen scents developing with time. The palate is well balanced with tangy orange zest on the entry, quite linear and strict with a fresh finish, though it does not quite possess the mineralité of the Combettes.
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.
