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Claude Dugat

2022 Claude Dugat, Gevrey-Chambertin Premier Cru

France Pinot Noir Burgundy Gevrey-Chambertin 750ML
/
2022 Claude Dugat, Gevrey-Chambertin Premier Cru
Claude Dugat

2022 Claude Dugat, Gevrey-Chambertin Premier Cru

France Pinot Noir Burgundy Gevrey-Chambertin 750ML
/
2 In Stock

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Available same day if ordered by 2pm

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We somms had the historic families of Burgundy branded into our souls early on - the Roulots, the Moreys, the Colins, yet few can measure up to the precision and extreme quality of Claude Dugat. A family that dates back centuries, today Claude's children Laetitia and Bertrand tend what is one of the absolute finest collection of old vines in Burgundy. As ever, a tiny amount of wine escapes each year, about 2000 cases in total, the majority of which is snapped up by collectors and top restaurants in lucky corners of the world.

Claude Dugat

An extremist in his pursuit of quality, Claude Dugat's wines have been spoken about in hallowed terms throughout the world's best restaurants for decades. His six hectares of Gevrey vines are situated in some of Burgundy's oldest plots, including Charmes-Chambertin (the last vintage will be 2022!), Chapelle-Chambertin and Griottes-Chambertin. 

While the family has winegrowing roots dating back to the 1800s, the eponymous domaine of Claude Dugat was officially formed in 1955 when his father Maurice purchased the historic landmark Grange des Dimes, turning part of the property into a functioning winery. 

The family is indeed talented, as Claude's cousin Bernard creates the Dugat-Py wines; Claude's children, Laetitia and Bertrand have taken up the helm as of 2015 of their dad's domaine, pushing the pursuit of quality even further as they moved to harvest at perfect ripeness to eschew the use of chaptalization, acidification, and limit sulfuring; the hallmark has always been purity and the new generation is pushing that pursuit to new extremes. 

The winemaking process of the family is rather standard across all cuvées - all of the fruit is de-stemmed, fermented in concrete with only gentle punch-downs, no pump-overs to limit the oxygen exposure. After a short resting period, the juice is racked into Francois Freres barrels, about 40% of which are new for most wines, excluding the Bourgogne which receives no new oak. 

Meet the Producer

Claude Dugat

We somms had the historic families of Burgundy branded into our souls early on - the Roulots, the Moreys, the Colins, yet few can measure up to the precision and extreme quality of Claude Dugat. A family that dates back centuries, today Claude's children Laetitia and Bertrand tend what is one of the absolute finest collection of old vines in Burgundy. As ever, a tiny amount of wine escapes each year, about 2000 cases in total, the majority of which is snapped up by collectors and top restaurants in lucky corners of the world.

An extremist in his pursuit of quality, Claude Dugat's wines have been spoken about in hallowed terms throughout the world's best restaurants for decades. His six hectares of Gevrey vines are situated in some of Burgundy's oldest plots, including Charmes-Chambertin (the last vintage will be 2022!), Chapelle-Chambertin and Griottes-Chambertin. 

While the family has winegrowing roots dating back to the 1800s, the eponymous domaine of Claude Dugat was officially formed in 1955 when his father Maurice purchased the historic landmark Grange des Dimes, turning part of the property into a functioning winery. 

The family is indeed talented, as Claude's cousin Bernard creates the Dugat-Py wines; Claude's children, Laetitia and Bertrand have taken up the helm as of 2015 of their dad's domaine, pushing the pursuit of quality even further as they moved to harvest at perfect ripeness to eschew the use of chaptalization, acidification, and limit sulfuring; the hallmark has always been purity and the new generation is pushing that pursuit to new extremes. 

The winemaking process of the family is rather standard across all cuvées - all of the fruit is de-stemmed, fermented in concrete with only gentle punch-downs, no pump-overs to limit the oxygen exposure. After a short resting period, the juice is racked into Francois Freres barrels, about 40% of which are new for most wines, excluding the Bourgogne which receives no new oak. 

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