2020 | Domaine Dujac | Bonnes Mares

Burgundy 2020 was a one-of-a-kind vintage with hot and dry weather producing wines of outstanding freshness and balance.

Reviews:

• Wine Advocate: The 2020 Bonnes-Mares Grand Cru is one of the high points of the range. Revealing aromas of peonies, rose petals, Griotte cherries, pomegranate, blood orange and warm spices, it's full-bodied, layered and velvety, with a deep and perfumed core and supple tannins. It's remarkably seamless, even charming, for a wine that's often the most introverted and slow-evolving in the Dujac cellar.

• Vinous: The 2020 Bonnes-Mares Grand Cru has a tightly-wound bouquet, quite linear and conservative for a Bonnes-Mares, lightly spiced with hints of tobacco and sea spray. The palate is well balanced with sappy black fruit, fine acidity, impressive density with a grippy but detailed, refreshingly minerally finish. This has a skip in its step, a beautifully-crafted Bonnes-Mares that will age with style.

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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