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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.6 pts. and median of 94 pts. in 12 notes) - hiding notes with no text | | | Tasted by hprphf on 3/10/2022 & rated 92 points: Magnum. Too young and a little thin at the moment. Dark fruit all around, a little spice. Should be better with age. 92+ (1997 views) | | | Tasted by fcxj on 12/23/2021 & rated 94 points: Stemmy, exuberant and precise. Rocking from the get go, in really good place with just enough ripeness, jumps out of glass. Consistently silky tannins. (1909 views) | | | Tasted by Burgundy Al on 6/9/2021 & rated 94 points: Acker's Post-COVID BYO, Dinner and Auction Simulcast (Craft - New York NY): Small glass, brief note. Rich, dense, but balanced and texturally elegant with great spice and red fruit in uniform proportion. I was not surprised this would be a great wine, but was surprised how great it is already now! (3125 views) | | | Tasted by vinhslee on 3/4/2020 & rated 94 points: Pretty rich red and dark fruit flavours, with a hint of salinity, smoke, sandlewood and meaty flavours. No traces of Vosne Romanee spices. More tannic than expected. The flavours are rather intense now, which should serve as a good foundation for long term cellaring. (2816 views) | | | Tasted by AValdes on 4/24/2019: Drank at Rosewood Sand Hill 4/24
A solid showing. Clearly too young but still enjoyable at this stage in its development. NR at this point, but probably 91-93 (2972 views) | | | Tasted by Timothy Sung on 9/14/2018 & rated 92 points: Got everything one can expect from a great burgundy.
However, way too young at this stage, and a little too 'modernized'? for me. (2605 views) | | | Tasted by peternelson on 3/16/2018: At Maison du Colombier, Beaune. (2582 views) | | | Tasted by llink on 9/19/2017 & rated 94 points: Blind tasting at VVW of 10 2014s from the Cote de Nuits. My #1 wine, groups #1 wine.
Beautiful red fruited nose, lovely stem inclusion shows sandalwood and spice. The palate is ultra silky even today, with excellent balance between the ripe fruit and refined tannins. This showed best tonight in a strong flight that included Ponsot CdlR and Chambertin, Clos de Tart and 2 Richebourgs. (2698 views) | | | Tasted by ravikalaga on 9/18/2017 & rated 95 points: As good as it gets. Silky, very long finish with a refinement at this tender age that has me dreaming for when this wine is 10yrs old! (1850 views) | | | Tasted by Sundbyberg on 5/2/2017 & rated 94 points: After 2-3 hours of slowox: Quite perfumed, some acid and spice, combined with elegance. The tannins are there, but surprisingly drinkable. A bit too much perfume for me. 94+. Better on day 2. (2557 views) | | | Tasted by Jeremy Holmes on 4/12/2016: Only mid-weight but beautifully balanced. It is very pretty with bright red fruit aromas and flavours. It has quite chalky structure and sneaky persistence. (2705 views) | | | Tasted by galenico on 11/6/2015: BORGOGNA NOVEMBRE 2015; 11/5/2015-11/7/2015: Barrel tasting at the domaine. 25% diraspato. Dal Champs Traversin.
Una caramella al geranio e lampone, profumatissimo e sexy. Meraviglioso e easy. (3166 views) |
| By Stephen Tanzer
Vinous, 2014 Red Burgundies: Delicious Terroir-Driven Mid-Weights old (Mar 2017) (3/1/2017)
(Domaine Dujac Echézeaux Grand Cru) Subscribe to see review text. | By Stephen Tanzer
Vinous, 2014 Red Burgundies: Delicious Terroir-Driven Midweights (Mar 2017) (3/1/2017)
(Domaine Dujac Echézeaux Grand Cru) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-17, Issue #65
(Domaine Dujac Echézeaux Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-16, Issue #61
(Domaine Dujac Echézeaux Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, The Consistently Delectable 2014 Red Burgundies (Jan 2016) (1/1/2016)
(Domaine Dujac Echézeaux Grand Cru) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/10/2015)
(Dom Dujac, Grand Cru Échezeaux Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2015, Issue #60, The 2014 Burgundy Vintage: A Very, Very Fine Year
(Echézeaux- Domaine Dujac) Login and sign up and see review text. | Decanter
(Domaine Dujac, Échezeaux Grand Cru, Burgundy, France, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound and JancisRobinson.com and View From the Cellar and Decanter. (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.infoEchezeaux Grand CruEchezeaux includes 93 acres in Flagey-Echezeaux making it the second largest of all the Burgundian Grand Cru vineyards. More than 80 producers own parcel, including DRC. These wines are known to be light and incredibly refined. |
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