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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 15 notes) - hiding notes with no text | | | Tasted by llink on 4/24/2024 & rated 92 points: PNP. Beautiful nose, lightly spiced, showing cherry and some bottle funk that blew off quickly. Lithe and silky palate, very typical for the vintage with austere fruit that is slightly tannic and "hard". (110 views) | | | Tasted by fcxj on 3/22/2024 & rated 90 points: Nice mature wine. For me lacks some precision. (313 views) | | | Tasted by Nanda on 9/9/2023 & rated 93 points: Singing. What a nose — dried and fresh black cherry, meat and loads of alluring stem spice. Medium bodied yet so intense, seamless and poised on the palate. (511 views) | | | Tasted by fcxj on 1/19/2023 flawed bottle: Sad. (604 views) | | | Tasted by lepetitchateau on 5/16/2017 & rated 90 points: Classic Dujac nose of leather and a touch of green grass. The palate is nicely ripe on the initial attack but not fully expressive. The wine faded quickly as it was exposed to air. (2006 views) | | | Tasted by justburg on 6/2/2016 & rated 88 points: Leflaive & Rousseau dinner at Jade Palace. First of 3 "ringers" of the evening. Ruby red with quite heavy bricking. This was floral on the nose, with dried roses and rose petals. Sweetened strawberries, cranberry juice and forest floor, but with hints of minerals and wet soil. I didn't think this was Rousseau, but couldn't place Dujac. Quite mature on the palate, with red fruits, earth, forest floor, red tea. At 20 years, this is in its drinking window, and maybe slightly over it. (2511 views) | | | Tasted by bill00 on 11/26/2015 & rated 91 points: Better than previous bottle. A really nice mature Combottes. Cinnamon, spice, earth and dried berry. Silky smooth with fully resolved structure. (2701 views) | | | Tasted by bill00 on 2/6/2015 & rated 89 points: Aromatics dominated by pure cinnamon along with notes of forest floor. This is mature - smooth palate with fully resolved structure. Enjoyable but not a top vintage of Dujac Combottes. (2760 views) | | | Tasted by saschul on 9/8/2012: gwen (3568 views) | | | Tasted by cct on 3/9/2011 & rated 91 points: Very Gevrey nose: earthy, loamy and a bit dirty. that said, this gets floral with some air. Nice cherry/ earthy, almost bloody mouthfeel. this has some cool contrasts. It is at the same time brooding and elegant and lithe. It has excellent structure, and for sure the Dujac stemmy/chewy tannins, but it's lacking depth and complexity to make it profound. This ironically gets more elegant and pretty with air time, with more pinosity to quote a man who knows more than me. Good rustic texture that is all framed in a quite elegant (in Gevrey terms) wine. This has good depth and while this will not make any angels sing, it is a solid, well made pinot that is drinking at peak. Excellent length and surprising grip on the back end. Nice work! (3032 views) | | | Tasted by jmurphy3 on 11/3/2010: This was on the lighter side, elegant. More fruit than I would have imagined, but not necessarily in a bad way. (2841 views) | | | Tasted by Jeremy Holmes on 7/3/2010: Plums, earth, beef stock and sap. Gorgeous lacy texture studded with savoury/earthy nuance. Excellent volume in the mouth and a wine that is ethereal and perfumed yet forceful in a sneaky way, leaving a strong mineral and floral imprint once swallowed. (2334 views) | | | Tasted by llink on 11/21/2007: Popped and poured at the Ahwahnee for dinner. A little funk on the nose that morphs into a truffle and mature berry compote. Extremely fine on the palate with decent persistence. Does not have the chunky tannins of 1995 and comes across as very refined. Drinking nicely now. (2719 views) | | | Tasted by llink on 2/3/2007: Opened 2 hours before serving, poured off 1/2 into a split. Light red orange color, with more browning on the rim. Nose is a little musty and earthy, with some spice notes. Nice intensity on the palate, very ripe sappy fruit, with round fine soft tannins. It shows a little bite on the finish, which is medium in length. (2215 views) | | | Tasted by Blair Curtis on 9/22/2003 & rated 91 points: 1995 Dujac Gevrey-Chambertin Les Combottes (1er) - My first Dujac, and I like it. Perfumed and lacy. A delicate Burg., but with underlying power. Nice length. Fabulous with a wild mushroom cream soup. 91 pts. (2875 views) |
| Domaine Dujac Producer website
In 1967, he seized the opportunity to purchase the Domaine Graillet and renamed it Domaine Dujac. Trying to blend what he admired in traditional winemaking with modern techniques, Jacques went on to refine a style of his own. Although the first vintage made at Dujac (1968) is the worst known in the last forty years, the following vintage more than made up for this difficult start (1969 remains one of the most superb vintages made at Dujac).Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.Aux Combottes On weinlagen.infoFrance Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoGevrey-Chambertin 1er Cru Map on weinlagen.info |
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