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Domaine Dujac

2012 Domaine Dujac, Romanee-Saint-Vivant Grand Cru

France Pinot Noir Burgundy Romanee-Saint-Vivant Vosne-Romanée Romanee-Saint-Vivant Grand Cru 750ML

Vinous

93-96

Burghound

93-96
/
2012 Domaine Dujac, Romanee-Saint-Vivant Grand Cru
Domaine Dujac

2012 Domaine Dujac, Romanee-Saint-Vivant Grand Cru

France Pinot Noir Burgundy Romanee-Saint-Vivant Vosne-Romanée Romanee-Saint-Vivant Grand Cru 750ML

Vinous

93-96

Burghound

93-96
/
0 In Stock

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Founded by Jacques Seyesses in 1968, today Domaine Dujac is run by Jacques' son Jeremy who has followed his father's example in constantly creating wines of impeccable class, acclaim and sensuality. The entire Domaine is farmed sustainably, and they maintain one of the most enviable portfolio of vineyard sites. Throughout the wine world it would be hard to find an estate where the wines and the people behind them are so beloved despite their relative valuation.

Domaine Dujac

In the late 1960s Jacques Seyesses set in motion what is now more than half a century of sublime excellence in winemaking. Long interested in wines due to his own father's tastes, Jacques took a job working under Gerard Potel, who was at that point at the pinnacle of winemaking importance at the famed Domaine de la Pousse d'Or. After two harvests, Jacques felt comfortable enough in the winemaking world that he purchased Domaine Graillet, renaming it somewhat eponymously as Domaine Dujac (du-Jacques). The first purchase included the vineyards that Dujac is perhaps most known for, Clos de la Roche & Clos Saint Denis.

From the get-go, Dujac's wines were pure and deep in flavor, as Jacques had set out to combine traditional winemaking with smart farming, coaxing maximum ripeness from his grapes while preserving each site's unique identity. Today, though the estate has grown from what was five hectares to twelve, the focus is very much the same in the hands of Jeremy Seyesses - Jacques' son - and his wife Diana Snowden.

Though all vineyards are farmed sustainably, about 75% are done so with biodynamic principles in effect as well. Much as Jacques had set in motion, there are a good proportion of stems preserved in the fermentations of all wines, and the wines ferment slowly in the cool, underground cellars, resulting in wines of impeccable finesse.

Meet the Producer

Domaine Dujac

Founded by Jacques Seyesses in 1968, today Domaine Dujac is run by Jacques' son Jeremy who has followed his father's example in constantly creating wines of impeccable class, acclaim and sensuality. The entire Domaine is farmed sustainably, and they maintain one of the most enviable portfolio of vineyard sites. Throughout the wine world it would be hard to find an estate where the wines and the people behind them are so beloved despite their relative valuation.

In the late 1960s Jacques Seyesses set in motion what is now more than half a century of sublime excellence in winemaking. Long interested in wines due to his own father's tastes, Jacques took a job working under Gerard Potel, who was at that point at the pinnacle of winemaking importance at the famed Domaine de la Pousse d'Or. After two harvests, Jacques felt comfortable enough in the winemaking world that he purchased Domaine Graillet, renaming it somewhat eponymously as Domaine Dujac (du-Jacques). The first purchase included the vineyards that Dujac is perhaps most known for, Clos de la Roche & Clos Saint Denis.

From the get-go, Dujac's wines were pure and deep in flavor, as Jacques had set out to combine traditional winemaking with smart farming, coaxing maximum ripeness from his grapes while preserving each site's unique identity. Today, though the estate has grown from what was five hectares to twelve, the focus is very much the same in the hands of Jeremy Seyesses - Jacques' son - and his wife Diana Snowden.

Though all vineyards are farmed sustainably, about 75% are done so with biodynamic principles in effect as well. Much as Jacques had set in motion, there are a good proportion of stems preserved in the fermentations of all wines, and the wines ferment slowly in the cool, underground cellars, resulting in wines of impeccable finesse.

Vinous

Vinous

93-96

(just a single 400-liter barrel, from a crop level of 24 hectoliters per hectare): Good bright red. A note of reduction dissipated slightly to reveal scents of raspberry, lees and underbrush. Then almost shockingly penetrating in the mouth, with powerful saline minerality giving shape to the berry, smoke, exotic spice, mineral and earth flavors. Still a baby today and quite reduced. Best right now on the extremely long, smoky aftertaste, where the tannins are thoroughly buffered by the wine's mid-palate material. Jeremy Seysses says this is grumpy today.

What the Critics are Saying

Vinous

Vinous

93-96

(just a single 400-liter barrel, from a crop level of 24 hectoliters per hectare): Good bright red. A note of reduction dissipated slightly to reveal scents of raspberry, lees and underbrush. Then almost shockingly penetrating in the mouth, with powerful saline minerality giving shape to the berry, smoke, exotic spice, mineral and earth flavors. Still a baby today and quite reduced. Best right now on the extremely long, smoky aftertaste, where the tannins are thoroughly buffered by the wine's mid-palate material. Jeremy Seysses says this is grumpy today.