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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.3 pts. and median of 90 pts. in 14 notes) - hiding notes with no text | | | Tasted by MindMuse on 4/15/2021: When I Coravined this about four and a half years ago it evidenced significant green meanies - was not at all palatable, and my only recourse was to just park it a few more years and hope for the best. What a relief that it was not green or lady-bug tainted at all. Absolute perfect delight of a match with a creamless mushroom demitasse soup with shaved truffles, truffle oil, truffle salt. (778 views) | | | Tasted by johnh1001 on 7/19/2015 & rated 89 points: quite shy on the nose. Nice core of red and black fridge. Simple and pleasant. Dusty tannin on the finish (2578 views) | | | Tasted by Lord Rayas on 4/11/2012 & rated 86 points: nose of green pepper and spice. lacks fruit. grippy finish. (3953 views) | | | Tasted by Night Thief on 4/2/2012 & rated 91 points: Aerated for a couple hours before tasting. Very firm tannins. Nice funk on the nose. Dirt, mushroom, cellar floor. Pretty much the same on the palate. Just a bit spicy too. This wine really changed over the course of a few hours. Tannins softening, finish getting a bit longer, aroma intensifying.... Almost no detectable fruit, but plenty of other earthy favors. Amazing that this stuff came from grapes. Perfect with Steak and sauteed crimini mushrooms. I really enjoyed this wine the first night and would highly recommend it. The little bit that was left for night #2 kinda fell apart though. So pop it, decant, and drink up! (3453 views) | | | Tasted by Lord Rayas on 2/11/2012 & rated 87 points: Dinner with Eric/Katherine, Ludo/Elaine (Megan's Kitchen): couldn't get much out of the nose - could be a combination of hotpot and recovering cold. decent palate - spicy and good tension. (3942 views) | | | Tasted by Cameron Gunn on 1/22/2012 & rated 90 points: Firm and structured. Fantastic nose. Intense, but rather austere palate. A bit short. Might need more time to unwind. (3111 views) | | | Tasted by johnh1001 on 1/16/2012 & rated 88 points: Opened and drank most within an hour and then a taste on day 2. Typical 2004 nose with plenty of cut grass. Gritty texture with red fruit and a medium finish. Needs some time to smooth out, but on day 2 this was a mess so not sure how well that green quality will integrate. I am a fan of Dujac and while this is enjoyable, this wine was certainly better in other vintages. (1945 views) | | | Tasted by rocknroller on 12/3/2011 flawed bottle: Annual Tasting Group Holiday Party (Levain, Mpls): corked. (1649 views) | | | Tasted by ovenmitt on 7/26/2011 & rated 90 points: Good deep red with slight browning towards the edge. Very gamey when we first opened. After a couple of hours, truffle, wet rocks/mineral, with nice floral and pepper notes. Not a lot of fruit - more of a mineral, spicy, floral thing going on on the palate. Slightly hallow on the mid palate, but very nice finishing tannins. Not a real long finish or real complex wine but very solid and enjoyable. (940 views) | | | Tasted by the godfather on 12/31/2009 & rated 92 points: a sexy beast (1196 views) | | | Tasted by JOsgood on 12/31/2009 & rated 90 points: Smooth and elegant. A bit thin on the mid palate. (1210 views) | | | Tasted by sehill on 10/27/2008 & rated 87 points: Initially this showed well with red fruits, spice and forest notes on the bouquet. The aromatics were complex and well balanced. The color is a medium red. The palate showed a medium bodied and balanced profile. After airing the wine became disjointed and showed unripe / green notes on the bouquet and palate. This wine showed two distinct personalities. The initial bouquet and palate show the classic Dujac style that was unfortunately concealed by the disjointed / under-ripe personality that developed after opening. (1224 views) |
| By John Gilman
View From the Cellar, Mar/Apr 2006, Issue #2, 2004 Burgundy: A Second Round of Producers
(Domaine Dujac Chambolle-Musigny) Login and sign up and see review text. | By Stephen Tanzer
Vinous, March/April 2006, IWC Issue #125
(Domaine Dujac Chambolle Musigny) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/12/2006)
(Dom Dujac Chambolle-Musigny Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2006, Issue #21
(Domaine Dujac Chambolle-Musigny Villages Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Jan/Feb 2006, Issue #1, 2004 Burgundy Vintage
(Domaine Dujac Chambolle-Musigny) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and Vinous and JancisRobinson.com and Burghound. (manage subscription channels) |
| 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.France 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.infoChambolle-MusignyChambolle-Musigny is one of the smallest appellations of the Côte de Nuits, although given the tiny, fragmented nature of Burgundy vineyards, it manages to fit two exceptional Grand Crus (Bonnes Mares and Le Musigny) and a couple of dozen Premieres Crus. These wines are known for delicacy and tend to be light in body, but concentrated and with fragrant bouquets. The critic Robert M. Parker Jr. quotes French poet Gaston Roupnel as likening the region's wines to "silk and lace." |
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