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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 40 notes) - hiding notes with no text | | | Tasted by fcxj on 2/16/2024 & rated 92 points: Smells amazing but finishes rustic. (823 views) | | | Tasted by ovenmitt on 9/28/2023 & rated 93 points: Drank with burgundy group - PnP. Needed a decant. Still a bit tough and burly. Serious strength but lacks nuance. No greenery to speak of. Hoping other bottles come around with age. Wait 5 at least for next bottle! (774 views) | | | Tasted by Mario17 on 4/22/2023 & rated 94 points: Nez de fruits rouges, des épices, nez qui évolue pour le mieux, aucune verdeur, bouche avenante, puissance et finesse ici aussi, encore une belle acidité, bel équilibre et longueur. Difficile de départager 2006 et 2011. Légère préférence pour 2006 au départ mais à la longue, pas certain, 2 beaux vins. 94-95
Nice nose of red fruit, spices, nose that gets better and better in the glass, power and finesse also, balance and length are grand cru level. Hard to say which one I prefer vs 06. (1311 views) | | | Tasted by Bottlesofburgundy on 3/21/2023 & rated 92 points: Farmyard on the nose. The palate is quite polished for a Burgundy and didn’t reflect the 2011 vintage. Beautiful balance of acidity, tannins, fruit and alcohol, but not quite ready for drinking. Leave for another couple of years. (1197 views) | | | Tasted by hprphf on 3/3/2023 & rated 93 points: Sweet red fruit, spice, rose. Better showing than previous two bottles. 93+ (1435 views) | | | Tasted by hprphf on 11/19/2022 & rated 93 points: Really polished and open. Floral with glossy fruit. 93 (1427 views) | | | Tasted by Bobby Burgundy on 9/19/2021 & rated 94 points: Beautiful nose (2913 views) | | | Tasted by Mag357 on 2/20/2021 & rated 93 points: No sign of the vintage for this CDR, very fine but reticent black fruit and spices nose, tight mouth, but the tannins are well buffered by a good amount of sap, this is a strict and serious, introverted grumpy teenager. 2 hours decant but way too young, needs at least 5 years to open up and probably 10 years to be at peak. Very true to terroir. (3034 views) | | | Tasted by LB88 on 11/19/2020 & rated 91 points: Drank this next to the 2009, it was just a little more dried out due to the vintage than the 2009. I just didn’t quite appreciate the medicinal nose. Prob could get better with more cellar time and integrate better but I m just not a big fan. (3358 views) | | | Tasted by hprphf on 11/18/2020 & rated 92 points: Surprisingly accessible, although it shut down bit in decanter. Polished greeness, sweet Dujac spice, fine stony character. 92-93 (3262 views) | | | Tasted by yuti1225 on 9/23/2019 & rated 93 points: From 375ml. Decant for 90min before serving. Blackcurrant, blueberries, menthol with lots of spices. Probably lacking with some complexity I‘d expect for a Grand Cru, but very Dujac indeed. (4579 views) | | | Tasted by Jammy Wine on 9/17/2019 & rated 92 points: Arguably the wine of the night. The 2011 Dujac Clos de la Roche is young but showing really well already. Tasted blind - A fresh and playful bouquet of blueberries, dark cherries, and flamboyant whole cluster scents with intense sexy new oak spices, vanilla pods and exotic spices. Hints of green stems but sweet and charming. Lots of substance yet expressing well for a Grand Cru 2011. My Dujac Clos de la Roche 2011? (92-93/100) (3732 views) | | | Tasted by BenBlu on 9/14/2019 & rated 92 points: Served blind and side by side Dujac Clos Roche 08. On the nose very stemmy and some green flavours and mineral smoke. On the palate a bit grainy, bit green, some cocoa bean. Not a hedonistic wine to my palate but an intriguing one. I probably on the margin prefer Dujac 11 Malconsorts had recently. I actually guessed it as Dujac 11 CSD as it reminded me stylistically of that 11 Malconsorts. (2906 views) | | | Tasted by fcxj on 5/8/2019 & rated 92 points: Glistens. Polished, plastic, very strong stem aromatics. Bitter finish. (3079 views) | | | Tasted by Collector1855 on 3/27/2019 & rated 96 points: During a Paulee dinner, so only brief impressions. This was surprisingly approachable, given the sturdy whole cluster style of dujach with aromas of red fruit, smoke, stems, soy sauce, spcies. Very good (3812 views) | | | Tasted by ovenmitt on 2/28/2019: No rating - drank with Burgundy group. Next to a 2007 this was a lot less plush and forgiving. Big, chunky, and tannic. Some vegetal notes along with cranberry, menthol, and mineral. This definitely has potential for something very good, if not exceptional. Needs another 10 at least. (2156 views) | | | Tasted by lepetitchateau on 1/18/2019 & rated 91 points: Lovely grand cru and CDLR typicity but also shows the less interesting aspects of the 2011 vintage. (2550 views) | | | Tasted by fatboi on 10/13/2018: A beautiful aromatic nose that just jumps out of the glass. A very seductive nose that isnt met on the palate. The palate seems to lack complexity and depth. a very enjoyable wine. Will say that it was a bit over shadowed by a 2013 dujac cdlr. (2899 views) | | | Tasted by Roentgen Ray on 5/12/2018 & rated 91 points: Ruby red in color.
Aromatically it was reticent but still complex.
Plush in the mouth with juicy pomegranate, fruit, and mineral accents.
Moderate tannic structure. (2934 views) | | | Tasted by Mazy on 4/6/2018 & rated 94 points: En buvant ce vin, je regarde 2 fois l'étiquette pour confirmer que c'est un 2011: eh oui! Des arômes envoûtants de fruits foncés et d'épices, une puissance malgré tout accessible, une longueur impressionnante. Bravo! (3102 views) | | | Tasted by Burgundy Al on 6/20/2017: Musique & Vin Wine Tasting (Château du Clos de Vougeot): Tasting, brief note. Good combination of red and black fruit with good concnetrationbut also showing some bitterness that will take time to soften. Good+ overall. (4988 views) | | | Tasted by Sleepy Dave on 6/7/2017: 13%
Haha, the telltale dujac aromatic profile that is so seductive w the ripe fruits and coffee, earth w hint of stem. Excellent transparency, sweetness, umami, silky fine tannin, so juicy and captivating. Very long , w touch of spices and coffee thats lingering. Dujac is my top favorite Domaine and this deliver the expectation. Blinded and got this right, 2011 CDLR. It was splitting hair to choose the winner between Ponsot amd Dujac. Both excellent w Dujac offer better complexity but Ponsot will catch up. (2622 views) | | | Tasted by etyc on 5/25/2017: Dinner @ Bar-A-Thym
Next-up was a pair of young MSDs. This was a little bit more reticent compared to the Ponsot, but with more time, the complexity & nuances started showing, perhaps because of the stem treatment. Will definitely get much better with cellar time. (3901 views) | | | Tasted by Burgnick on 2/22/2017 & rated 89 points: Green on the nose. Structure is better than the dujac csd 11 but its less expressive. It can be aged for a few years but limited upside from here. 89-90 (3459 views) | | | Tasted by Tavastgatan on 11/27/2016 & rated 94 points: Velvety smooth. Soft and open with that vintage green in the background. Great bottle. (3882 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Jul/Aug 2016, Issue #64, Domaine Dujac’s Flagship Bottling of Clos de la Roche
(Clos de la Roche- Domaine Dujac) Login and sign up and see review text. | By Mike Bennie
The WINEFRONT (2/4/2014)
(Domaine Dujac Clos de la Roche Grand Cru) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-14, Issue #53
(Domaine Dujac Clos de la Roche Grand Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2011 Red Burgundy: Three Sides of a Coin (Mar 2014)
(Dujac Clos De La Roche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2013, Issue #49
(Domaine Dujac Clos de la Roche Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2013, IWC Issue #166
(Domaine Dujac Clos de la Roche) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/27/2012)
(Dom Dujac, Grand Cru Clos de la Roche Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2012, Issue #42, The Extremely Elegant, Low Octane and Unquestionably Outstanding 2011 Vintage in Burgundy.
(Clos de la Roche- Domaine Dujac) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of View From the Cellar and The WINEFRONT and Burghound and Vinous and JancisRobinson.com. (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.infoClos de la Roche Grand CruLocated in the heart of Morey-St.-Denis, the Clos de la Roche vineyard is known to produce wines of great length and concentration while having a great minerality and pure fruit aromas.
on weinlagen-info.de |
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