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Domaine Dujac

2005 Domaine Dujac, Chambertin Grand Cru

France Pinot Noir Burgundy Chambertin Grand Cru 750ML

Wine Advocate

96

Vinous

94
/
2005 Domaine Dujac, Chambertin Grand Cru
Domaine Dujac

2005 Domaine Dujac, Chambertin Grand Cru

France Pinot Noir Burgundy Chambertin Grand Cru 750ML

Wine Advocate

96

Vinous

94
/
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

96

The Dujac 2005 Chambertin combines fruit from the vineyard of that name with a majority of fruit from the Clos de Beze. Scents of rose petals, black tea, black raspberry, black pepper, and cassis stream from the glass. A wonderfully soothing, glycerin-rich, silken-textured pool of sweetly ripe and rose-scented fruit fills the mouth, while dark shadings of singed meat and wet stone well up from seemingly inexhaustible depths of extract. For all of its palpable density and sheer intensity, this is clear, refined, and displays elegant poise in its long, evocative finish. More than ample tannin is no doubt present for long keeping, but it is so fine-grained – and the gustatory show going on around it so dazzling – as to pass almost unnoticed. The already rich array of crus at Domaine Dujac has recently been augmented on two fronts. The purchase (along with de Montille) of the Societe Civile du Clos de Thorey (Thomas-Moillard) has brought them a raft of choice parcels including three new grand cru holdings (for a staggering total of eight). Meanwhile, they have expanded their negociant arm (with control over harvest and green harvest a prerequisite) to supplement in particular their volumes of village-level wine. (Those wines – labeled “Dujac Fils & Pere” – are signified in the above listing with “FP”. In fact, due to a legal technicality, the 2005 vintage wines from the properties newly acquired by the domaine – but not subsequent vintages – will also read “Fils & Pere” rather than “Domaine”.) Even with California-trained oenologist Diana Seysses (nee Snowden) joining her husband Jeremy and in-laws Jacques and Alec, and with a new winery (though at the old address) I wonder at how they are able to keep up with the magnitude of their responsibilities. Yet despite so many parcels and vines new to them this year, the results are consistently outstanding and at times astounding. Much of the vinification – increasingly as one goes up the hierarchy of crus – was of whole clusters. Malos finished (finally) by November and the wines were bottle in December and January.

Vinous

Vinous

94

Bright red-ruby. Sappy, liqueur-like aromas and flavors of maraschino cherry, minerals and violet, with a slightly candied quality. Offers compelling intensity without any impression of weight, with the red fruit flavors enlivened by penetrating minerality. Wonderfully precise and pure on the very long back end. Very different in style from the Clos Saint-Denis, as this was 60% destemmed. The alcohol here is just below 13%, notes Seysses. Give this baby time to deepen and expand in bottle.

What the Critics are Saying

The Wine Advocate

Wine Advocate

96

The Dujac 2005 Chambertin combines fruit from the vineyard of that name with a majority of fruit from the Clos de Beze. Scents of rose petals, black tea, black raspberry, black pepper, and cassis stream from the glass. A wonderfully soothing, glycerin-rich, silken-textured pool of sweetly ripe and rose-scented fruit fills the mouth, while dark shadings of singed meat and wet stone well up from seemingly inexhaustible depths of extract. For all of its palpable density and sheer intensity, this is clear, refined, and displays elegant poise in its long, evocative finish. More than ample tannin is no doubt present for long keeping, but it is so fine-grained – and the gustatory show going on around it so dazzling – as to pass almost unnoticed. The already rich array of crus at Domaine Dujac has recently been augmented on two fronts. The purchase (along with de Montille) of the Societe Civile du Clos de Thorey (Thomas-Moillard) has brought them a raft of choice parcels including three new grand cru holdings (for a staggering total of eight). Meanwhile, they have expanded their negociant arm (with control over harvest and green harvest a prerequisite) to supplement in particular their volumes of village-level wine. (Those wines – labeled “Dujac Fils & Pere” – are signified in the above listing with “FP”. In fact, due to a legal technicality, the 2005 vintage wines from the properties newly acquired by the domaine – but not subsequent vintages – will also read “Fils & Pere” rather than “Domaine”.) Even with California-trained oenologist Diana Seysses (nee Snowden) joining her husband Jeremy and in-laws Jacques and Alec, and with a new winery (though at the old address) I wonder at how they are able to keep up with the magnitude of their responsibilities. Yet despite so many parcels and vines new to them this year, the results are consistently outstanding and at times astounding. Much of the vinification – increasingly as one goes up the hierarchy of crus – was of whole clusters. Malos finished (finally) by November and the wines were bottle in December and January.

Vinous

Vinous

94

Bright red-ruby. Sappy, liqueur-like aromas and flavors of maraschino cherry, minerals and violet, with a slightly candied quality. Offers compelling intensity without any impression of weight, with the red fruit flavors enlivened by penetrating minerality. Wonderfully precise and pure on the very long back end. Very different in style from the Clos Saint-Denis, as this was 60% destemmed. The alcohol here is just below 13%, notes Seysses. Give this baby time to deepen and expand in bottle.