Domaine Dujac 'Aux Combottes' 1er Cru Gevrey-Chambertin, Burgundy, France 2022
One of Burgundy's reference estates for elegant, whole-cluster Pinot Noir. Jacques Seysses founded the domaine in 1967, buying vines in Morey-Saint-Denis with no family inheritance behind him and naming the estate after his own nickname, "du Jac." From the start his winemaking was thoughtful but non-interventionist, and the cellar became a magnet for talent — early interns included Ted Lemon of Littorai. Today the next generation farms an enviable spread of grand and premier crus across the Côte de Nuits and Côte de Beaune, and the wines remain highly collectible: perfumed, transparent, and built to age.
- Winemaker: Jeremy Seysses and Diana Snowden Seysses
- Farming: Certified Organic (since 2011), with biodynamic practices employed in the vineyard
- Variety: Pinot Noir (100%)
- Terroir: Aux Combottes 1er Cru sits on the Gevrey-Chambertin/Morey border in the Côte de Nuits, ringed by grand crus — Latricières-Chambertin and Clos de la Roche among them. Dujac holds roughly 1.16 ha here, the largest single parcel, planted to old vines. The site faces due east at about 271–282 m elevation on a gentle slope, over brown limestone soils of crinoidal limestone (calcaire à Entroques) and bedded limestone scree, giving wines that marry Gevrey structure with Chambolle-like lift.
- Vinification: Fermented with indigenous yeasts and a high proportion of whole clusters, the house signature.
- Aging: Élevage in French oak barrels with a measured proportion of new wood.
- Tasting Notes: Mineral-driven red fruit with iris and violet florals and a hint of sous-bois. The palate is medium-bodied and finely knit, layering white-pepper- and clove-inflected black fruit, pomegranate and kirsch over fine-grained tannins, closing precise, edgy and long.
- Food Pairings: Roast lamb, squab or game birds, and earthy mushroom dishes.
- Scores: Vinous/Neal Martin 94–96; Wine Advocate/Kelley 92–94
Domaine Dujac 'Aux Combottes' 1er Cru Gevrey-Chambertin, Burgundy, France 2022
One of Burgundy's reference estates for elegant, whole-cluster Pinot Noir. Jacques Seysses founded the domaine in 1967, buying vines in Morey-Saint-Denis with no family inheritance behind him and naming the estate after his own nickname, "du Jac." From the start his winemaking was thoughtful but non-interventionist, and the cellar became a magnet for talent — early interns included Ted Lemon of Littorai. Today the next generation farms an enviable spread of grand and premier crus across the Côte de Nuits and Côte de Beaune, and the wines remain highly collectible: perfumed, transparent, and built to age.
- Winemaker: Jeremy Seysses and Diana Snowden Seysses
- Farming: Certified Organic (since 2011), with biodynamic practices employed in the vineyard
- Variety: Pinot Noir (100%)
- Terroir: Aux Combottes 1er Cru sits on the Gevrey-Chambertin/Morey border in the Côte de Nuits, ringed by grand crus — Latricières-Chambertin and Clos de la Roche among them. Dujac holds roughly 1.16 ha here, the largest single parcel, planted to old vines. The site faces due east at about 271–282 m elevation on a gentle slope, over brown limestone soils of crinoidal limestone (calcaire à Entroques) and bedded limestone scree, giving wines that marry Gevrey structure with Chambolle-like lift.
- Vinification: Fermented with indigenous yeasts and a high proportion of whole clusters, the house signature.
- Aging: Élevage in French oak barrels with a measured proportion of new wood.
- Tasting Notes: Mineral-driven red fruit with iris and violet florals and a hint of sous-bois. The palate is medium-bodied and finely knit, layering white-pepper- and clove-inflected black fruit, pomegranate and kirsch over fine-grained tannins, closing precise, edgy and long.
- Food Pairings: Roast lamb, squab or game birds, and earthy mushroom dishes.
- Scores: Vinous/Neal Martin 94–96; Wine Advocate/Kelley 92–94