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Farming: Biodynamic practicing
Name of Winemaker/Chef du Cave: Jeremy Seysses
Grape Varieties: Pinot Noir
Terroir: The Clos Saint-Denis Grand Cru lies between the village of Morey-Saint-Denis to the south and Gevrey-Chambertin to the north, where the slope is very steep (13%). The plot varies in altitude from 284 to 309 meters. The locality faces east-southeast.
Vinification/Oak Usage: Native yeast, tank fermentation.
Aging: Aged 18 months French barrique, 60-85% new
History of the Domaine:
Domaine Dujac is one of Burgundy's most famous estates. Simply put: the wines are highly collectible and very delicious. Jacques Seysses founded Domaine Dujac at the tender age of 26. Fresh off of apprenticeships at Gérard Potel and Domaine de la Pousse d’Or, and Jacques purchased 4.5HA of land in Morey-Saint-Denis in 1967. Not having inherited these vines, he named the domaine after himself: Domaine du 'Jac' (his nickname). By the late '70s, Jacques was attracting intern talent ranging from Ted Lemon of Littorai to Jean-Pierre de Smet, former owner and winemaker of Domaine de l`Arlot. Over time, Jacques continued to acquire more vines in some of Burdgundy's most esteemed plots--Echezeaux, Bonnes Mares, Clos de la Roche, Romanee St-Vivant, and more. Jacques has now gone into semi-retirement, and the day-to-day operations are overseen by his very capable and equally passionate son, Jeremy, and his wife Diana. Today, the ideologies of biodynamic farming and minimal destemming are at the forefront, as the estate uniquely focuses on a "path of soft extraction: a gentle 'infusion' rather than 'extraction'."