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Domaine Dujac

2007 Domaine Dujac, Clos de la Roche Grand Cru

France Pinot Noir Burgundy Clos de la Roche Grand Cru 750ML

Wine Advocate

91

Vinous

91
/
2007 Domaine Dujac, Clos de la Roche Grand Cru
Domaine Dujac

2007 Domaine Dujac, Clos de la Roche Grand Cru

France Pinot Noir Burgundy Clos de la Roche Grand Cru 750ML

Wine Advocate

91

Vinous

91
/
0 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

91

Black tea, black pepper, cedar, and Latakia tobacco pungency on the nose of the Dujac 2007 Clos de la Roche continue to inform a palate of ripe berries laced with marzipan. The somehow metaphorically dark and impressively pungent elements here really take hold in a long finish, for a rather brooding personality despite the impressive primary fruit. This should be fascinating to compare in its evolution over the next 4-6 years with the more charming, elegant corresponding Clos St.-Denis. The Dujac 2008s were not racked until last December, and bottling took place January through March. “The malic acid numbers were high-ish, but not significantly higher than in, say, 2006 or 2001,” says Jeremy Seysses in an effort to explain what he admitted were “for us, excessively late malos. I have a feeling it was a lack of nutrients that were wash out,” he continues, since, after all, “it rained a lot in 2008” with, he adds, “poor fruit set proving to be the vintage’s saving grace. I think we would actually have had less to harvest (i.e. worth keeping) if we had had a better fruit set. There was rot, but can you find it in any of the wines? That’s a credit to how far Burgundy has come along in terms of sorting” (which Dujac does exclusively in the vineyard, not on sorting tables – the name of their U.S. importer ironically notwithstanding). “I didn’t love my lack of options in 2007,” says Seysses of the preceding season, “so we picked early – earlier even than in 2003.” In vinification “we decided not to force too much, and just to keep it charming,” which is exactly how I thought the wines turned out. “At Domaine Dujac, we’re never been that attached to deep color, so we’re quite tolerant (in that regard), and the least thing we wanted to do was make hard wines. I de-stemmed more (than usual, or than in 2008). The fruit felt fragile, so in barrel I kept the wines under a bit more free sulfur than usual, which reinforced their lightness.” Seysses opines that 2007 was not a year in which old selections displayed their overall superiority to clones, because “if yo(‘re Pinots) were riper earlier, you were ripe while it was raining,” whereas in 2008 you could scarcely get too much ripeness.

Vinous

Vinous

91

Medium red. Candied red fruits, brown spices and an earthy perfume on the nose. Broad, sweet and ripe, showing more spices and soil tones than primary fruit today. Finishes with broad, ripe tannins. This is almost deceptively easygoing for a young Clos de la Roche. Although tastable today, this should be better in six years. But I'm not getting quite the freshness of fruit and nerve in some of these 2007s as I did in the 2006s a year ago.

What the Critics are Saying

The Wine Advocate

Wine Advocate

91

Black tea, black pepper, cedar, and Latakia tobacco pungency on the nose of the Dujac 2007 Clos de la Roche continue to inform a palate of ripe berries laced with marzipan. The somehow metaphorically dark and impressively pungent elements here really take hold in a long finish, for a rather brooding personality despite the impressive primary fruit. This should be fascinating to compare in its evolution over the next 4-6 years with the more charming, elegant corresponding Clos St.-Denis. The Dujac 2008s were not racked until last December, and bottling took place January through March. “The malic acid numbers were high-ish, but not significantly higher than in, say, 2006 or 2001,” says Jeremy Seysses in an effort to explain what he admitted were “for us, excessively late malos. I have a feeling it was a lack of nutrients that were wash out,” he continues, since, after all, “it rained a lot in 2008” with, he adds, “poor fruit set proving to be the vintage’s saving grace. I think we would actually have had less to harvest (i.e. worth keeping) if we had had a better fruit set. There was rot, but can you find it in any of the wines? That’s a credit to how far Burgundy has come along in terms of sorting” (which Dujac does exclusively in the vineyard, not on sorting tables – the name of their U.S. importer ironically notwithstanding). “I didn’t love my lack of options in 2007,” says Seysses of the preceding season, “so we picked early – earlier even than in 2003.” In vinification “we decided not to force too much, and just to keep it charming,” which is exactly how I thought the wines turned out. “At Domaine Dujac, we’re never been that attached to deep color, so we’re quite tolerant (in that regard), and the least thing we wanted to do was make hard wines. I de-stemmed more (than usual, or than in 2008). The fruit felt fragile, so in barrel I kept the wines under a bit more free sulfur than usual, which reinforced their lightness.” Seysses opines that 2007 was not a year in which old selections displayed their overall superiority to clones, because “if yo(‘re Pinots) were riper earlier, you were ripe while it was raining,” whereas in 2008 you could scarcely get too much ripeness.

Vinous

Vinous

91

Medium red. Candied red fruits, brown spices and an earthy perfume on the nose. Broad, sweet and ripe, showing more spices and soil tones than primary fruit today. Finishes with broad, ripe tannins. This is almost deceptively easygoing for a young Clos de la Roche. Although tastable today, this should be better in six years. But I'm not getting quite the freshness of fruit and nerve in some of these 2007s as I did in the 2006s a year ago.