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Claude Dugat

1999 Claude Dugat, Gevrey-Chambertin Premier Cru

France Pinot Noir Burgundy Gevrey-Chambertin Premier Cru 750ML

Wine Advocate

90-92

Vinous

92
/
1999 Claude Dugat, Gevrey-Chambertin Premier Cru
Claude Dugat

1999 Claude Dugat, Gevrey-Chambertin Premier Cru

France Pinot Noir Burgundy Gevrey-Chambertin Premier Cru 750ML

Wine Advocate

90-92

Vinous

92
/
PRE-ARRIVAL
4 To Come

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These wines are currently on the way to Thatcher’s Wine. We have sourced them from some of our clients' private cellars, our friends in Europe, direct from the domaine or through our other trusted networks. On each product you will note an estimated time of arrival. Understand that these are only estimates, and to ensure that your wine arrives safely it may be longer. Utilizing this method allows us to offer some amazing wines and gives you the opportunity to secure them earlier. Upon arrival at TWC you will receive a notification and we will ship the wines to you.

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We somms had the historic families of Burgundy branded into our souls early on - the Roulots, the Moreys, the Colins, yet few can measure up to the precision and extreme quality of Claude Dugat. A family that dates back centuries, today Claude's children Laetitia and Bertrand tend what is one of the absolute finest collection of old vines in Burgundy. As ever, a tiny amount of wine escapes each year, about 2000 cases in total, the majority of which is snapped up by collectors and top restaurants in lucky corners of the world.

Claude Dugat

An extremist in his pursuit of quality, Claude Dugat's wines have been spoken about in hallowed terms throughout the world's best restaurants for decades. His six hectares of Gevrey vines are situated in some of Burgundy's oldest plots, including Charmes-Chambertin (the last vintage will be 2022!), Chapelle-Chambertin and Griottes-Chambertin. 

While the family has winegrowing roots dating back to the 1800s, the eponymous domaine of Claude Dugat was officially formed in 1955 when his father Maurice purchased the historic landmark Grange des Dimes, turning part of the property into a functioning winery. 

The family is indeed talented, as Claude's cousin Bernard creates the Dugat-Py wines; Claude's children, Laetitia and Bertrand have taken up the helm as of 2015 of their dad's domaine, pushing the pursuit of quality even further as they moved to harvest at perfect ripeness to eschew the use of chaptalization, acidification, and limit sulfuring; the hallmark has always been purity and the new generation is pushing that pursuit to new extremes. 

The winemaking process of the family is rather standard across all cuvées - all of the fruit is de-stemmed, fermented in concrete with only gentle punch-downs, no pump-overs to limit the oxygen exposure. After a short resting period, the juice is racked into Francois Freres barrels, about 40% of which are new for most wines, excluding the Bourgogne which receives no new oak. 

Meet the Producer

Claude Dugat

We somms had the historic families of Burgundy branded into our souls early on - the Roulots, the Moreys, the Colins, yet few can measure up to the precision and extreme quality of Claude Dugat. A family that dates back centuries, today Claude's children Laetitia and Bertrand tend what is one of the absolute finest collection of old vines in Burgundy. As ever, a tiny amount of wine escapes each year, about 2000 cases in total, the majority of which is snapped up by collectors and top restaurants in lucky corners of the world.

An extremist in his pursuit of quality, Claude Dugat's wines have been spoken about in hallowed terms throughout the world's best restaurants for decades. His six hectares of Gevrey vines are situated in some of Burgundy's oldest plots, including Charmes-Chambertin (the last vintage will be 2022!), Chapelle-Chambertin and Griottes-Chambertin. 

While the family has winegrowing roots dating back to the 1800s, the eponymous domaine of Claude Dugat was officially formed in 1955 when his father Maurice purchased the historic landmark Grange des Dimes, turning part of the property into a functioning winery. 

The family is indeed talented, as Claude's cousin Bernard creates the Dugat-Py wines; Claude's children, Laetitia and Bertrand have taken up the helm as of 2015 of their dad's domaine, pushing the pursuit of quality even further as they moved to harvest at perfect ripeness to eschew the use of chaptalization, acidification, and limit sulfuring; the hallmark has always been purity and the new generation is pushing that pursuit to new extremes. 

The winemaking process of the family is rather standard across all cuvées - all of the fruit is de-stemmed, fermented in concrete with only gentle punch-downs, no pump-overs to limit the oxygen exposure. After a short resting period, the juice is racked into Francois Freres barrels, about 40% of which are new for most wines, excluding the Bourgogne which receives no new oak. 

The Wine Advocate

Wine Advocate

90-92

The dark-colored 1999 Gevrey-Chambertin 1er Cru has a toasted oak and candied berry-scented nose. This medium-bodied wine's flavor profile is reminiscent of chocolate chip cookie dough immersed in cherry syrup, with just an infusion of vanilla-flavored oak. It is extroverted, opulent, and possesses a sexy, satiny texture. This concentrated, seamless wine should be consumed between 2003 and 2009. To Claude Dugat, 1999 is "between very good and great". Yields, as always, were not an issue, as they ranged from a high of 33 hectoliters per hectare for the Gevrey Chambertin to between 22 and 25 hectoliters per hectare for the Griotte-Chambertin. Dugat works the vines that his grandfather, a noted horticulturist, had selected for their small bunches and berries, as well as for their concentrated juice. "My work in the vineyard is really to maintain the vines at 10-12 tiny clusters, and to make sure they are working hard for their food. I don't like to say that I make my vines suffer, because I love them. I prefer to say that I make them work hard for me. The only food I provide is a little manure from organically raised cattle when the vines' leaves show they need it, which is generally every four years," he said. As I was touring Burgundy tasting through the 1999s, most vignerons appeared pessimistic about the 2000s. The modest Claude Dugat, however, at the end of our tasting said he wasn't "too unhappy" about the 2000s. "All it took to make good wines was some work in the vineyard."

Vinous

Vinous

92

Full ruby. Superripe, nuanced nose combines currant, minerals, bitter chocolate, tobacco and smoke. Densely packed but quite unevolved; really spreads out to saturate the entire palate. Minerally, firmly structured and very long.

What the Critics are Saying

The Wine Advocate

Wine Advocate

90-92

The dark-colored 1999 Gevrey-Chambertin 1er Cru has a toasted oak and candied berry-scented nose. This medium-bodied wine's flavor profile is reminiscent of chocolate chip cookie dough immersed in cherry syrup, with just an infusion of vanilla-flavored oak. It is extroverted, opulent, and possesses a sexy, satiny texture. This concentrated, seamless wine should be consumed between 2003 and 2009. To Claude Dugat, 1999 is "between very good and great". Yields, as always, were not an issue, as they ranged from a high of 33 hectoliters per hectare for the Gevrey Chambertin to between 22 and 25 hectoliters per hectare for the Griotte-Chambertin. Dugat works the vines that his grandfather, a noted horticulturist, had selected for their small bunches and berries, as well as for their concentrated juice. "My work in the vineyard is really to maintain the vines at 10-12 tiny clusters, and to make sure they are working hard for their food. I don't like to say that I make my vines suffer, because I love them. I prefer to say that I make them work hard for me. The only food I provide is a little manure from organically raised cattle when the vines' leaves show they need it, which is generally every four years," he said. As I was touring Burgundy tasting through the 1999s, most vignerons appeared pessimistic about the 2000s. The modest Claude Dugat, however, at the end of our tasting said he wasn't "too unhappy" about the 2000s. "All it took to make good wines was some work in the vineyard."

Vinous

Vinous

92

Full ruby. Superripe, nuanced nose combines currant, minerals, bitter chocolate, tobacco and smoke. Densely packed but quite unevolved; really spreads out to saturate the entire palate. Minerally, firmly structured and very long.