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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95 pts. and median of 96 pts. in 22 notes) - hiding notes with no text | | | Tasted by Sean Tay on 1/28/2024 & rated 96 points: 2nd bottle. Still youthful.
Pronounced nose with notes of ripe strawberry, cherry, black fruits, spices, slight toast. Still youthful but already drinking well without the strong tannin. Medium+ acidity and tannin. Long finish and medium+ body. (1346 views) | | | Tasted by Nanda on 1/25/2024: The Roots Fund - Chicago Fundraising Dinner (Atelier - Chicago, IL): 14 and 16 side-by-side in a Paulee style dinner - so it was hard to really assess the wines. The 16 was more closed on the nose but I found the palate more generous, though still primary. Both vintages will benefit from a decade+ in the cellar. Fun to check in on them at this stage. (1332 views) | | | Tasted by Burgundy Al on 1/25/2024: The Roots Fund Charity Wine Dinner (Atelier - Chicago IL): Alongside the 2014. Very concentrated red fruit that seems faintly roasted in its youth, but I expect that will soften with age. There is so much concentration here that I expect this will evolve into a great wine with cellar time, but doesn't seem fully composed right. I am optimistic here, see 92-94 point potential, 2028 forward. (1099 views) | | | Tasted by jnewman77 on 1/5/2024: Restaurant purchase. Lovely stuff. Young. But shows well with air. Initially this was pepper and stemmy. With underlying red fruit. But with air the stems disappear and it is pure red fruit alongside mineral and just a hint of spice. Not a deep or as long as the 15 which I was lucky enough to sample as well. But damn good (1252 views) | | | Tasted by fcxj on 10/13/2023 & rated 94 points: Floral, precise, seamless. (1580 views) | | | Tasted by fcxj on 2/17/2023 & rated 96 points: Polished nail polish, floral aromatics. Just love this. (2355 views) | | | Tasted by fcxj on 11/26/2022 & rated 96 points: Plastic and floral, lovely aromatics. Really pure palate. (2276 views) | | | Tasted by drwine2001 on 11/2/2022: At Les Climats, Paris. Deep ruby core, lighter outer quarter. Moderate stemminess along with pepper and blueberry fruit. Elegant medium body, underlying soil, blue and dark red fruit, light herb, excellent acidity, and fine unobtrusive tannins. The mouth feel is carressing and totally winning. Hard to believe that a Grand Cru could be drinking so well at a mere 6 years of age, but drinking is believing. (2594 views) | | | Tasted by fcxj on 10/17/2022 & rated 96 points: So ready, delicious. Nuanced, lifted, polished floral aromatics. Silky, balanced, red fruit palate. (2683 views) | | | Tasted by jwalkuro on 3/12/2022 & rated 93 points: Dujac’s grand cru but it was not as good as 17,19 vintage. (2780 views) | | | Tasted by fcxj on 12/23/2021 & rated 94 points: Fruit is darker yet palate feel somehow lighter. Not frosted unlike Echezeaux. Graceful from start according to Jeremy. (2461 views) | | | Tasted by mye on 11/4/2021: Initially I was concerned how such a young Dujac is going to show. I’m told that they have dialed back the stem inclusion and really made wines much more approachable (like a lot of producers in Burgundy). This wine was open for business. Expressive, balanced acid, floats on the palate with a deep structure for aging. Great stuff. (2383 views) | | | Tasted by llink on 8/12/2021 & rated 95 points: Decanted for several hours. Cherry, oak spice, stems, sandalwood and a maybe some cinnamon/clove. Deep palate, velvety texture and medium weight showing tons of sweet, dark berry fruit and a bit of dusty dry tannins on the finish. Really impressive and more structured than usual for this cuvée. (2448 views) | | | Tasted by Sean Tay on 4/30/2021 & rated 96 points: Impressive. Pronounced nose with notes of ripe strawberry, cherry, black fruits, spices, slight toast. Still youthful but already drinking well without the strong tannin. Medium+ acidity and tannin. Long finish and medium+ body. (2664 views) | | | Tasted by HowardNZ on 1/20/2019: “2016: The vintage of Morey St. Denis”: 2018 Tasting at Domaine Dujac: Jeremy said the wine was “90-100% whole bunch”. From vines of an average age of more than 50 years. A more serious-seeming, brooding bouquet of black cherries, blackberries and other dark fruit, musk, cassis and dark spice. In the mouth, real matière with power and grace. Silky but powerful and earthy, with that dark spice. Another brilliant wine to have in your cellar. This vintage will need more than 10 years cellaring, I'd think. (7087 views) | | | Tasted by WineAcrobat on 11/2/2018: So much complexity. spice, red fruit, black fruit, intoxicating smell of incense. wow. this is going to be something else. wow. (4677 views) | | | Tasted by drwine2001 on 10/31/2018: 2016 Domain Dujac in Both Colors (Dig Wines, San Francisco): Slightly deeper than either of the 1er Crus. Fairly closed nose but some anise comes through. Medium bodied and quite elegant for this particular Grand Cru. A real sense of berries and light sap on the attack followed by blacker fruit, earth, and a gentle tannic punch. Superb finish. Not at all a big bruiser, remarkably supple and approachable for a wine that clearly has layers of structure underneath. Outstanding potential for long term aging. (4819 views) | | | Tasted by Jeremy Holmes on 5/31/2018: Rich, black fruits are back-lit by bright mineral acidity. It is intense and deep, with great depth and balance. It needs serious time in the cellar and has great length of flavour. (4784 views) | | | Tasted by Ben Christiansen on 1/31/2018: From cask at the Domaine. Spicy and broad and powerful. Very tight on the nose. Very expressive on the palate. Lots of extra power notes Alec but less subtle than the Clos Saint Denis. Rather amazing stuff. (4477 views) | | | Tasted by Nanda on 11/24/2017: Tasting at Domaine Dujac (Morey St Denis): Barrel tasting at domaine. The nose here is much bigger and darker than the CSD. Loads of black cherry and meaty spice. The palate is similarly more concentrated and bigger - but still has a ton of lift and intensity. Excellent. 94-96+ points. (2635 views) |
| By Allen Meadows
Burghound (3/24/2023)
(Domaine Dujac Clos de la Roche Grand Cru Red) Subscribe to see review text. | By Neal Martin
Vinous, Through the Other Side: Burgundy 2016 in Bottle (Oct 2019) (10/1/2019)
(Domaine Dujac Clos De La Roche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-19, Issue #73
(Domaine Dujac Clos de la Roche Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, Red Burgundy '16 & '15: Superb Vintages, Different Styles (Jan 2018) (1/18/2018)
(Domaine Dujac Clos De La Roche Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-18, Issue #69
(Domaine Dujac Clos de la Roche Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (12/1/2017)
(Dom Dujac, Grand Cru Clos de la Roche Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2017, Issue #72, The 2016 Burgundy Vintage: Often Excellent Quality Tempered By a Very Short Crop
(Clos de la Roche- Domaine Dujac) Login and sign up and see review text. | By William Kelley
Decanter, Burgundy 2016 EP 95+ (10/20/2017)
(Domaine Dujac, Clos de la Roche Grand Cru, Burgundy, France, Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Red Burgfest: The 2016 Vintage (9/1/2001)
(Clos de la Roche Grand Cru, Domaine Dujac, Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, 2016: The Vintage Report (Côte d'Or)
(Clos de la Roche Grand Cru, Domaine Dujac, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and Vinous and JancisRobinson.com and View From the Cellar and Decanter and Jasper Morris Inside Burgundy. (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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