2006 | Domaine Dujac | Gevrey-Chambertin

Then compellingly sweet and rich if quite primary, with distinctly purple flavors of dark berries and violet. This superconcentrated wine stains the palate on the extremely long finish, finishing with substantial dusty, fine-grained tannins.

Reviews:

• Wine Advocate: Coming 80% from the Clos de Beze, Dujac's 2006 Chambertin smells spectacularly of rose, violet, and licorice; confiture of red and black berry fruits; and smoky, machine oil-like mineral scents. On the palate, this makes a definitive case for the ability of great Burgundian Pinot to display enormous flavor concentration – in this instance I have the impression of sheer Pinot sap – while exhibiting lift, elegance, and transparency to floral, mineral, and animal nuances. Come to think of it, this is like a gorgeous piece of amber whose fossilized contents have come to life. A metaphorical space is cleared here in which the wine's myriad elements can openly, seductively, and kaleidoscopically cavort. I can't imagine the energy here flagging for 12-15 years.

• John Gilman: As the Dujac Chambertin is a combination of Chambertin and Clos de Bèze mixed together, the hail here in July affected the yields markedly in the Clos de Bèze parcel, and overall production of this cuvée is down twenty percent in 2006. This is a pity, as there is already too little of this beautiful wine to go around. The ’06 Chambertin is superb, as it offers up a blend of red plums, cherries, raspberry, coffee, brilliant minerality, mustard seed, roses and cedar. On the palate the wine is fullish, deep and very, very refined, with a great core of fruit, a very sophisticated tannic structure, tangy acids and great length and grip on the endless finish. A great wine.

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. In the late 20th Century, Dujac expanded its estate, acquiring grand cru plots in Clos de la Roche (the domaine has just under two hectares/five acres here), Clos St-Denis (1.4 hectares/3.4 acres) and in northern Bonnes-Mares (nearly 0.6 hectares/1.5 acres). Dujac has also expanded further afield, taking control of plots in Romanée-Saint-Vivant (0.17 hectares/0.4 acres) and Le Chambertin (almost 0.3 hectares/0.7 acres), in Vosne-Romanée and Gevrey-Chambertin respectively. Further expansion has occurred in the range of white wines which now encompasses the Puligny-Montrachet premiers crus of Les Folatières and Les Combettes (acquired in 2014), as well as Les Monts Luisants closer to home in Morey. 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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