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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 36 notes) - hiding notes with no text | | | Tasted by JonnyG on 4/26/2024 & rated 92 points: Another wine where the aromatics far outperformed the palate. The nose was complex and concentrated, with dark and red fruits, spice and some brambly notes. The fruit was very subdued in the mouth, however, and the finish hollowed out a bit. Give this some time! (237 views) | | | Tasted by BLam on 12/10/2023 & rated 93 points: It was served along with other 2005 Chambertin in my BD dinner. Comparing to the other btl of 2005 Dujac NSG, this was tighter but still very enjotable. Aroma of herbs noted. (474 views) | | | Tasted by LDeziel on 6/10/2023 & rated 93 points: Holy wow, this is a great bottle of Dujac. Pulled cork an hour before decant 'n pour. Open right out of the blocks with ample gorgeous perfume of purple violets and earth that followed through in mouth and held through dinner. I'm sure this will evolve for two decades, but I would not skip tasting this right now. The first bottle of 2009 I've had that I would consider ready. (775 views) | | | Tasted by Beachfan on 2/5/2023 & rated 92 points: PnP, should have decanted. Still tight (1043 views) | | | Tasted by Rechrom on 12/26/2021 & rated 95 points: Drunk side by side with the 09 Rousseau Mazy-Chambertin. This came in second but just barely. A few green notes on open that dissipated as the fruit and balance took over. Great depth of fruit, lovely balance, great length. Enough depth to stand up to a full flavored meal, enough balance, fruit and panache to enjoy alone. (1991 views) | | | Tasted by Burgundy Al on 2/17/2021 & rated 92 points: Gevrey-Chambertin Neighbors: Combottes 1er Cru and Latricières-Chambertin Grand Cru (Chicagoland IL): Alongside the 2010. This took longer to strut all its stuff, starting off fleshy and flashy, but gradually transforming into a spice-driven powerful wine with so much red cherry and berry. Good now, better 2025 forward. I slightly preferred the 2010. (2970 views) | | | Tasted by Nanda on 2/17/2021 & rated 93 points: Gevrey: Combottes 1er Cru and Latricières-Chambertin Grand Cru (Chicago + Zoom): 09/10 pair. Incredible nose that is both intense and layered with stem-filled black cherry, smoked meat, toasted herbs and spice. The palate has Grand Cru concentration with delicious rich fruit and so many nooks/crannies of complexity. Wow, spice-led powerful finish. If served blind, I would have guessed this as the 2010 given its so complete and firing on all cylinders. (2810 views) | | | Tasted by bill00 on 1/16/2021 & rated 92 points: Dark, full rich ripe fruit but not heavy or overripe. Stem spice. Lush and easy to drink with potential upside from here. 92+ (2170 views) | | | Tasted by overkloud on 11/17/2020 & rated 93 points: [Drink from corovan, two different pours in a month. Consistent notes except the second pour was a little more smooth]
The wine needs a good hr to settle down in the glass. It is very concentrated with good body.
Dark ruby color with a little garnet hue in the ring indicating the aging in process. On the nose it starts with ripe strawberry and blackberry, lots of spice and peper with a hint of green notes from possibly the stem mixed with wetstone minearlity. On the palate while it is consistent, there is more minerality, sea rock taste there towards the end. It starts to develop the tea notes with aging which was not there two years ago when I opened my first bottle. Tannin starts to integrate well with the wine while not being the smoothest tannin yet one would expect from Dujac.
The wine is enjoyable now but should get only gets better in two years while the tannin smoothen further and more tertiary notes start to develop. (2068 views) | | | Tasted by RayOB on 8/16/2020 & rated 94 points: Drank at Home
Refined and brilliant (1749 views) | | | Tasted by drwine2001 on 3/6/2020: The Verticals Tasting at 2020 La Paulée de New York (Eventi Hotel, New York): Pale. Beautifully expressive red fruit and earth. Absolutely delicious, confirmed on retasting a second bottle. One of the most delicate, refined 2009's I can remember. (2275 views) | | | Tasted by Burgundy Al on 3/6/2020 & rated 92 points: La Paulée de New York - The Verticals (Eventi Hotel - New York NY): Walk around tasting, in 14/09/02 vertical. Riper than the 2014 but just as well spiced. Dense and slightly backward but still so charming from the ripe fruit and sweet spice. 92-93 point potential. (3048 views) | | | Tasted by Jammy Wine on 12/23/2019 & rated 74 points: Domaine Dujac did not make quality wines in 2009. Tasted two bottles in blind over the evening (unplanned), but neither bottles showcased what a 2009 Gevrey Chambertin should be, let alone the usual quality of Dujac. The first bottle is extracted and peppery, slight VA, reminds me of Barbaresco than Burgundy. The second bottle was green and rustic, neither were charming. (74/100) (2080 views) | | | Tasted by beachbum on 12/7/2019 & rated 93 points: wine was delightful despite a trip in my bag to california the day before. held up to food with some hints of mexican spice and i thought a great combo... very pure nose, never wavered, intense red fruit black fruit profile, interwoven fruit and leaves on the palette.. just starting secondary and has a long way to go. dujac is so pretty... with intensity. lovely evening. (1421 views) | | | Tasted by GA Old World Guy on 5/30/2019 & rated 91 points: Took a bit of time to come around. Decanted at the dinner table and then had it about an hour later. Good fruit and balanced. (2046 views) | | | Tasted by similia on 4/27/2019 & rated 94 points: Bourghounders, Vougeot and Friends (Bern): much more similarity to the Vougeot Vougeraie than the De la Tour. vibrant multi-layered nose, spices, a little bit of firestone red cherries and raspberries. On the palate rather light body but very complex as well. And perfect development. YOu could discover new nuances with every sip I think I would have guessed Chambolle rather than Gevrey. (1862 views) | | | Tasted by Rechrom on 1/19/2019 & rated 94 points: Lovely bottle. Great balance, nice nose with dark fruit noes, but the highlight was the palate and mouthfeel, with dark berry, balancing acidity, resolving tannins. Succulent and a pleasure with and without food. Clean and long on the finish. (1994 views) | | | Tasted by HowardNZ on 5/19/2018: Long lunch with Martinborough winemakers (Martinborough, NZ): Served blind. The three earlier Chambertins were earthy, grippy, serious dark fruited wines, whereas this wine was expressive, the aromas and flavours leaping out of the glass. Red cherries, raspberries, some plum and a floral lift. Also bright, clean, pure, energetic red berry fruit on palate. Additionally a touch of minerality and a herbal undertone (I attributed to the 70-80% whole bunch present). “Supple, integrated, seamless and smooth”, said Helen. “Nice restraint”, said Larry. Elegant and refined. Precise, well integrated acidity for the vintage and fine grained tannins. A lovely 1er. The wine was Huw’s, who worked at Dujac in the era. (3102 views) | | | Tasted by In2wines on 4/27/2018 & rated 93 points: Bordeaux April 2018
Just plain lovely, good grib, very good fressness for 2009, young but pleasant, drink 2019 - 2029 (2621 views) | | | Tasted by Rechrom on 12/19/2017 & rated 94 points: Lovely and powerful burgundy. Dark fruits, earth, some spice on a full palate. Nose is a bit reticent. Outstanding balance. Simple, but delicious, will be interesting to see what this develops into. A lot going on. (2192 views) | | | Tasted by dcwino on 6/23/2017 & rated 93 points: Winos' excellent adventure in France; 6/22/2017-6/27/2017 (All over France): Decadent ripe yet pure black fruit driven nose, sap, spicy and earth. Excellent concentration, blackberry liqueur driven palate impression, mineral a la earth, good acidity and a long intense dark fruit driven finish. The tannins are mostly masked by generous black fruit. It is really enjoyable in a very youthful way but will improve reaching the peak in another decade or two. (5024 views) | | | Tasted by CMallard on 5/8/2017 & rated 92 points: Very good now, still young, has a long way to go. (2585 views) | | | Tasted by PC73 on 1/15/2017 & rated 92 points: Dujac aux combottes 2009
Bright and clean in colour. The wine looks full of life.
Licorice and dark red fruits on the nose. Became more expressive with time in the glass, more fruit. The palate is quite savoury, meaty rather than fruit profile to start. But again, became more balanced, more fruit with time in the glass.
A lovely bottle.
Root day (2178 views) | | | Tasted by William Kelley on 5/10/2015 & rated 92 points: The 2009 Dujac Combottes opens up in the glass to reveal and earthy nose of red and black cherry, with hints of coco and incipient roasted squab, framed by some creamy new wood. Deep, concentrated and attractively balanced, this is already quite fun to drink in its comparative youth. (4959 views) | | | Tasted by FYC on 2/3/2015: Served blind. My number 2 after the 07 CDLR. Opened 4 hours prior. Showed some dark fruits, wood, chocolate. Really benefitted from decanting and after 2 hours in the decanter, put on enough weight to rival the 07 CDLR. Splitting hairs, I would give the slight edge to the 07 CDLR tonight based on nose. (3367 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Allen Meadows
Burghound (10/13/2022)
(Domaine Dujac Gevrey-Chambertin "Aux Combottes" 1er Cru Red) Subscribe to see review text. | The World of Fine Wine, December 2012, Issue #38
(Gevrey-chambertin Combottes, Dujac) Login and sign up and see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies from Bottle (Apr 2012)
(Dujac Gevrey-chambertin Aux Combottes 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/7/2011)
(Dom Dujac, Aux Combottes Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2009 Red Burgundies (May 2011)
(Dujac Gevrey-chambertin Aux Combottes – 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2011, Issue #41
(Domaine Dujac Gevrey-Chambertin "Aux Combottes" 1er 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2011, IWC Issue #154
(Domaine Dujac Gevrey Chambertin Aux Combottes) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2010, Issue #30, The Fine 2009 Burgundy Vintage- Rather Heterogeneous
(Gevrey-Chambertin “aux Combottes”- Domaine Dujac) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (10/28/2010)
(Dom Dujac, Aux Combottes Premier Cru Chambolle-Musigny Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and The World of Fine Wine and Vinous and JancisRobinson.com and View From the Cellar. (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.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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