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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.4 pts. and median of 92 pts. in 20 notes) - hiding notes with no text | | | Tasted by fcxj on 3/22/2024 & rated 88 points: Pretty disappointing showing. Felt bit pruney. (378 views) | | | Tasted by dream on 12/17/2022 & rated 92 points: This is a beautifully subtle and elegant Burgundy with delicious blue-cherry fruit and a taut nature. Perfumed and understated and close to maturity which is surprising even from this very fresh bottle. A lighter style than I expected. (1005 views) | | | Tasted by fcxj on 12/23/2021 flawed bottle: Fairly dark fruited profile that doesn’t reflect Dujac. Also heat affected. (1456 views) | | | Tasted by ovenmitt on 3/27/2021 & rated 93 points: Day 1 - PnP... nose reduced. A bit medicinal red licorice, eucalyptus, and crayon or something.... extremely well balanced. Red cherry long-ish finish with some steaminess, wood and Ludens cough drop.... most enjoyable, but another 3-5 will probably make this even better. (1684 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 flashier 2009. Intriguing combination of ripe and tart with less whole cluster notes than typical for Dujac, but still spicy, floral, and textured in a very inviting manner. Very good now, maybe some upside. (2353 views) | | | Tasted by Nanda on 2/17/2021 & rated 92 points: Gevrey: Combottes 1er Cru and Latricières-Chambertin Grand Cru (Chicago + Zoom): 09/10 pair. Very big, rich and dense aromatics of sweet black cherry with savory spice. More ripe and rich and less nuanced than the 2010 today but it's stuffed with potential. Lots of upside from here. (1977 views) | | | Tasted by acyso on 12/13/2019 & rated 93 points: Burgundies at Margeaux Brasserie (Chicago, IL): I love the nose here. It's very Dujac with its spice, but then you get more of an earthy tone, presumably from the Gevrey. This has got some really nice raw power, and while it's far from being mature, this is quite accessible right now. The same spiciness/earth combo on the nose also shows up on the palate, but the palate does feel a touch thin relative to that super expressive nose. (2857 views) | | | Tasted by Nanda on 12/13/2019 & rated 93 points: Friday Night Burgs (Margeaux Brasserie): Precisely what you want from young Dujac Gevrey in a great vintage. So much stem, spice and meat in the aromas and infused with the cherry flavors on the palate. Excellent concentration and good integration with structure already. Drinking well, but the best is yet to come. Much more open that a 2010 Dujac MSD 1er tasted not too long ago. (2223 views) | | | Tasted by chatters on 7/18/2019: Working wine wine Seminar two Burgundy, Beguiling, Bewildering and Beautiful (Est. Restaurant, George Street, Sydney): Very slight stalks here, black hued fruit, sweet spice, a little cream, something pretty and confected that helps the nose to the more beguiling space. Juicy acid on the palate with plenty of spice, muted black fruits, tight talc textured tannins, slight dried orange and orchard fruit note as well on the finish. (1603 views) | | | Tasted by Milliontown on 7/17/2019 & rated 89 points: Faded orange-red colour. Lovely wood-varnish/new-car-smell upfront. Bit of that aldehyde/nutty character in there too. Looks a little more mature to me. Some oxidation? Not ruined by it, but just looks very mature. Has that porty vibe to it, with a dried flower, mushroomy, earthy fragrance. Elegant, lighter-feeling palate with elevated acidity. Tannins feel quite resolved. Don't think this bottle was quite right but I liked it anyway. I feel like that shows the strength of the vintage in a weird way. (1340 views) | | | Tasted by rc@ughey on 3/3/2018 & rated 94 points: Stunning. Pure, bright, cool-inflected cherry fruit framed by fine minerals and an alluring spice. Not a powerhouse but the balance is superb. Highly drinkable and gone in a flash. Prototypically 2010 in the best possible way. (2450 views) | | | Tasted by alanr on 3/14/2013 & rated 92 points: 2013 La Paulee, New York; 3/12/2013-3/14/2013: Medium cherry, fruit a bit hidden by stems and spice, should be very good with time. (8301 views) | | | Tasted by Gargantua on 3/9/2013: La Paulée de New York 2013 (Metropolitan Pavilion, NYC): Here, finally, is a more noble wine. Biting tannin and minerality, but very, very nice....this needs a while to be less cranky but is a definite buy. (6166 views) | | | Tasted by drwine2001 on 3/9/2013: Focus on 2010 Burgundy- The 2013 La Paulee Grand Tasting (Metropolitan Pavilion, New York): Ripe, berry like, mostly red fruit and earth. Lighter, feminine style, but I was surprised that it did not eclipse the stuffing of the 2 village wines by a wider margin. Yes, it has more incipient complexity but not enough to justify the significantly higher price. (7267 views) | | | Tasted by xwine on 3/9/2013: La Paulée de New York 2013 Grand Tasting (Metropolitan Pavilion, New York): Lost my notes on the Dujac wines, but these were not showing well, with the exception of the Clos de la Roche. Tried the Chambolle (negoce), Morey, Gevery Combottes, and Roche. They seemed clumsy and disjointed (except the Roche), and I have to think they're just in a strange place right now. To retry. (6510 views) | | | Tasted by Burgundy Al on 3/9/2013: La Paulée de New York Grand Tasting (Metropolitan Pavilion - New York NY): Tasting. Starts with robust black fruit, modest spice, lots of meaty Gevrey character, slightly backward right now. Palate is somewhat more intriguing, with that same dense black fruit, but very nuanced, energetic textures. Good spice middle to finish. A very impressive vintage for this wine. (7524 views) | | | Tasted by godx on 7/17/2012 & rated 91 points: France 2012 - Côte d'Or; 7/16/2012-7/21/2012 (Beaune): Tasted at the Domaine. From 375ml. Darker fruit on the nose compared to the Malconsorts with dark pinot and cherry fruit and hints of violets. Not as silky in the mouth and has a little bit of rusticity going along with a good dose of minerality too. Drier tannins with good length. This will need 7-10 years. Excellent. 91+ (3598 views) | | | Tasted by drwine2001 on 11/8/2011: A Brief Visit to Domain Dujac (Morey St. Denis): Barrel. Lighter color than village Morey. More soil, and earth too, but again, very pretty light fruit. Not clearly better. (3173 views) |
| By Allen Meadows
Burghound, January 2013, Issue #49
(Domaine Dujac Gevrey-Chambertin "Aux Combottes" 1er 1er Cru Red) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2010 Red Burgundies (Feb 2012)
(Dujac Gevrey-chambertin Aux Combottes 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (1/7/2012)
(Dom Dujac, Aux Combottes Premier Cru Gevrey-Chambertin Red) Subscribe to see review text. | By Allen Meadows
Burghound, January 2012, Issue #45
(Domaine Dujac Gevrey-Chambertin "Aux Combottes" 1er 1er Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, January/February 2012, IWC Issue #160
(Domaine Dujac Gevrey-Chambertin Aux Combottes) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2011, Issue #36, The 2010 Burgundy Vintage: Low Yields Deliver Profound Elegance
(Gevrey-Chambertin “aux Combottes”- Domaine Dujac) Login and sign up and see review text. |
NOTE: Scores and reviews are the property of Burghound 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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