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Domaine Dujac

2010 Domaine Dujac, Charmes-Chambertin Grand Cru

France Pinot Noir Burgundy Charmes-Chambertin Grand Cru 750ML

Wine Advocate

93-95

Vinous

93
/
2010 Domaine Dujac, Charmes-Chambertin Grand Cru
Domaine Dujac

2010 Domaine Dujac, Charmes-Chambertin Grand Cru

France Pinot Noir Burgundy Charmes-Chambertin Grand Cru 750ML

Wine Advocate

93-95

Vinous

93
/
1 In Stock

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Founded by Jacques Seyesses in 1968, today Domaine Dujac is run by Jacques' son Jeremy who has followed his father's example in constantly creating wines of impeccable class, acclaim and sensuality. The entire Domaine is farmed sustainably, and they maintain one of the most enviable portfolio of vineyard sites. Throughout the wine world it would be hard to find an estate where the wines and the people behind them are so beloved despite their relative valuation.

Domaine Dujac

In the late 1960s Jacques Seyesses set in motion what is now more than half a century of sublime excellence in winemaking. Long interested in wines due to his own father's tastes, Jacques took a job working under Gerard Potel, who was at that point at the pinnacle of winemaking importance at the famed Domaine de la Pousse d'Or. After two harvests, Jacques felt comfortable enough in the winemaking world that he purchased Domaine Graillet, renaming it somewhat eponymously as Domaine Dujac (du-Jacques). The first purchase included the vineyards that Dujac is perhaps most known for, Clos de la Roche & Clos Saint Denis.

From the get-go, Dujac's wines were pure and deep in flavor, as Jacques had set out to combine traditional winemaking with smart farming, coaxing maximum ripeness from his grapes while preserving each site's unique identity. Today, though the estate has grown from what was five hectares to twelve, the focus is very much the same in the hands of Jeremy Seyesses - Jacques' son - and his wife Diana Snowden.

Though all vineyards are farmed sustainably, about 75% are done so with biodynamic principles in effect as well. Much as Jacques had set in motion, there are a good proportion of stems preserved in the fermentations of all wines, and the wines ferment slowly in the cool, underground cellars, resulting in wines of impeccable finesse.

Meet the Producer

Domaine Dujac

Founded by Jacques Seyesses in 1968, today Domaine Dujac is run by Jacques' son Jeremy who has followed his father's example in constantly creating wines of impeccable class, acclaim and sensuality. The entire Domaine is farmed sustainably, and they maintain one of the most enviable portfolio of vineyard sites. Throughout the wine world it would be hard to find an estate where the wines and the people behind them are so beloved despite their relative valuation.

In the late 1960s Jacques Seyesses set in motion what is now more than half a century of sublime excellence in winemaking. Long interested in wines due to his own father's tastes, Jacques took a job working under Gerard Potel, who was at that point at the pinnacle of winemaking importance at the famed Domaine de la Pousse d'Or. After two harvests, Jacques felt comfortable enough in the winemaking world that he purchased Domaine Graillet, renaming it somewhat eponymously as Domaine Dujac (du-Jacques). The first purchase included the vineyards that Dujac is perhaps most known for, Clos de la Roche & Clos Saint Denis.

From the get-go, Dujac's wines were pure and deep in flavor, as Jacques had set out to combine traditional winemaking with smart farming, coaxing maximum ripeness from his grapes while preserving each site's unique identity. Today, though the estate has grown from what was five hectares to twelve, the focus is very much the same in the hands of Jeremy Seyesses - Jacques' son - and his wife Diana Snowden.

Though all vineyards are farmed sustainably, about 75% are done so with biodynamic principles in effect as well. Much as Jacques had set in motion, there are a good proportion of stems preserved in the fermentations of all wines, and the wines ferment slowly in the cool, underground cellars, resulting in wines of impeccable finesse.

The Wine Advocate

Wine Advocate

93-95

The 2010 Charmes-Chambertin comes across as big and powerful. Presently the Charmes is mostly about structure and intense minerality, both of which bode well for the future. Cassis, blackberries, spices and slate are woven together on the cool, piercing finish. This is a wine for the darkest part of the cellar. Dujac’s Charmes is two-thirds true Charmes and one-third Mazoyeres. Anticipated maturity: 2020-2040. Dujac fans will be thrilled with these 2010s. They are off the charts. The most difficult thing will no doubt be finding them. Jeremy Seysses reported yields down by 30-50% across the board, although his Morey blanc was down a whopping 90%. The poor flowering and wet summer resulted in loose bunches with a high amount of shot berries. The wines came in at 12 to 12.5% potential alcohol and were lightly chaptalized. Seysses used 80-90% stems for most of the wines, a little less for some, such as the Charmes and Combettes (around 70%) and more for the Chambertin and RSV (both 100%). Unfortunately, the 2010 Morey 1er Cru was too reduced to evaluate, so I will have to wait for another opportunity to taste the wine. I also tasted the entire range of 2009s. I will report on those wines in the April issue.

Vinous

Vinous

93

Good full red. Exotic marachino cherry and fruit syrup on the nose. Concentrated, vibrant flavors of cherry, cola, spices and vanillin oak. Juicy, energetic, dense wine with more intensity than the 2011 version. Finishes tactile and very long.

What the Critics are Saying

The Wine Advocate

Wine Advocate

93-95

The 2010 Charmes-Chambertin comes across as big and powerful. Presently the Charmes is mostly about structure and intense minerality, both of which bode well for the future. Cassis, blackberries, spices and slate are woven together on the cool, piercing finish. This is a wine for the darkest part of the cellar. Dujac’s Charmes is two-thirds true Charmes and one-third Mazoyeres. Anticipated maturity: 2020-2040. Dujac fans will be thrilled with these 2010s. They are off the charts. The most difficult thing will no doubt be finding them. Jeremy Seysses reported yields down by 30-50% across the board, although his Morey blanc was down a whopping 90%. The poor flowering and wet summer resulted in loose bunches with a high amount of shot berries. The wines came in at 12 to 12.5% potential alcohol and were lightly chaptalized. Seysses used 80-90% stems for most of the wines, a little less for some, such as the Charmes and Combettes (around 70%) and more for the Chambertin and RSV (both 100%). Unfortunately, the 2010 Morey 1er Cru was too reduced to evaluate, so I will have to wait for another opportunity to taste the wine. I also tasted the entire range of 2009s. I will report on those wines in the April issue.

Vinous

Vinous

93

Good full red. Exotic marachino cherry and fruit syrup on the nose. Concentrated, vibrant flavors of cherry, cola, spices and vanillin oak. Juicy, energetic, dense wine with more intensity than the 2011 version. Finishes tactile and very long.