Wine Advisor
Domaine Dujac, Vosne Romanee 1er Cru Aux Malconsorts 2011
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Description
Tasting notes
Reviewed by: Neal Martin
The 2011 Vosne-Romanee 1er Cru Aux Malconsorts, which was tasted blind, was instantly identifiable as Dujac since that attractive stemmy character was evident on the nose, here intermixed with iodine, black fruit, tree bark and a hint of green bell pepper. The palate is medium-bodied and conveys the structure that one seeks in a Malconsorts. It feels primal and (of course) unready, suggesting that four or five years will be necessary to see this in full flight. It is a very decent Malconsorts even if I have tasted much better from Malconsorts from the domaine in the past. Tasted August 2016.
Reviewed by: Neal Martin
The 2011 Vosne-Romanee 1er Cru Aux Malconsorts was also raised in 75% new oak and picked around the same time as the Beaumonts. The nose is more sensual than the Beaumonts with lifted red cherry and strawberry fruit, with oyster shell scents developing in the glass. The palate is medium-bodied with a spicy opening. This is another masculine 2011 from Dujac with a rigid backbone and an almost surly finish that will hopefully lighten up during continued bottle age. Drink 2016-2024. I have been visiting Jeremy and Alec Seysses at Domaine Dujac for several years now, and it is always one of my favorite ports of call. Alec, looking surprisingly chipper for a new dad had taken time off nappy duty to guide me through the 2011s this year. I have to confess that I was concerned by the conspicuous nature of the new oak on both their negociant label wines and the entry Village Crus. I felt that 35% new oak tended to overwhelm the fruit and terroir and occasionally impart drying finishes, which is why my scores are parsimonious here. As I tasted through the range toward the flock of Grand Crus the oak seemed better assimilated, although I would still maintain that the wine is of such quality that the present level of oak risks being superfluous to requirements. All the negociant label wines were bottled before Christmas. Importers: The Sorting Table, Napa, CA; tel. (415) 491-4724; Chambers & Chambers Wine Merchants, San Francisco, CA; tel. (415) 642-5500
Reviewed by: Neal Martin
The 2011 Vosne-Romanée Aux Malconsorts 1er Cru is a step down in intensity from the 2009 and 2010: leafy red fruit, forest floor, the stem addition here jutting out a little more than previous vintages. The palate is soft and mellow on the entry, again, the stem addition dictating the style of the wine rather than the terroir, attractive in its own way. But I would have preferred more depth and fruité on the linear, rather low-key finish. Is there more to come? Tasted at Flint Wines's 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.
