2011 | Domaine Dujac | Bonnes Mares

The 2011 Bonnes-Mares Grand Cru has a vivacious, ripe, blackberry and blueberry- scented bouquet with impressive delineation and mineralite.

Reviews:

• Wine Advocate: The 2011 Bonnes-Mares Grand Cru has a vivacious, ripe, blackberry and blueberry- scented bouquet with impressive delineation and mineralite. The palate is medium-bodied with a supple opening, exhibiting superior concentration and suppleness compared to the Clos Saint Denis or Clos de la Roche and seems to revel in the vintage better. It does not quite have the length of a tiptop Bonnes-Mares, but it should age well in the context of the vintage.

• Vinous: The 2011 Bonnes-Mares is dark, powerful and racy. Some of the typical Bonnes-Mares structure is tempered in this vintage, making the wine a little more accessible than it usually is. Menthol, licorice, dried herbs, smoke and dark stone fruits blossom in a dark, virile Burgundy that should provide thrilling drinking for the next 30 years or so. Although I don't think the 2011 will take as long as most vintages to blossom, it will need at least a decade to start to open up. A recent bottle of the 1993 was stratospheric and showed no signs whatsoever of fading.

Producer Information

Domaine Dujac is a highly regarded and critically lauded wine producer based in Burgundy's Morey-Saint-Denis appellation. It makes high-quality wines from Pinot Noir and Chardonnay, ranging from entry-level Bourgogne to wines made from some of the top Grand Cru vineyards in the Côte de Nuits, including Clos de la Roche and Le Chambertin. The domaine was founded in 1968 by Jacques Seysses, who had spent the previous few years travelling around Burgundy learning the craft from the likes of Aubert de Villaine at Domaine de la Romanée-Conti and Charles Rousseau of Domaine Armand Rousseau. He purchased a small, run-down property in Morey-Saint-Denis and planted some Pinot Noir and Chardonnay. The family also runs a négoce firm, Dujac Fils & Père, set up in 2000, allowing fruit to be bought in as and when required. This label generally features fruit acquired around Morey and the nearby communes, pushing out into Nuits-Saint-Georges and Chambolle-Musigny. Jeremy Seysses gradually took over from his father Jacques after he started working at the domaine in 1998. He has since been joined by wife Diana and brother Alec. Since the 1960s, Dujac has made a few small changes to its winemaking style. Less new oak is used for the younger wines, and the winery is now air conditioned to allow for later malolactic fermentation. Traditionally, whole bunch pressing was used, but now the grapes undergo a small amount of destemming if ripeness levels are not high enough. Other than this, the wines have been made in the same way for half a century and are never filtered and very rarely fined.

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