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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.4 pts. and median of 90 pts. in 9 notes) - hiding notes with no text | | | Tasted by Theamateurwinesnob on 9/3/2023: Initially tons of red fruit and floral. Later, black fruit emerges with minerality in the form of wet stones, and some spice. Very fragrant, especially floral notes.
Med body, spice, med+ acidity, med+ finish, med tannins. Great energy.
Kept 1/3 bottle in 55 degF cooler. On day 2, after allowing it to fully come to room temperature, it wasn’t as floral and it was slightly astringent on the finish. Very pleasant mouthfeel with tannins gently coating the mouth. Very nice first experience with Dujac. (420 views) | | | Tasted by jnewman77 on 4/18/2023: This was good and drinking well with food; nose shows very typical MSD dark fruits and sauvage; a tang of iron and some violet with a bit more air. Didn't really get any whole cluster notes, but maybe just a whiff of pepper. Palate with solid depth and good balance, definitely feels like a leaner year with a lighter weight and plenty of acidity. Overall good, though more along the lines of a high quality village wine and not quite what you would hope for from a 1er cru with a producer of this reknown. (707 views) | | | Tasted by Rechrom on 9/2/2022 & rated 92 points: Double decanted one hour (no sediment) to give it air. Pretty nose. Deep and interesting palate that worked great with food. On its own excellent, not fully open, a bit tight. Excellent right now, great underlying fruit, has potential upside. (905 views) | | | Tasted by JohnParent on 11/29/2021 & rated 89 points: Honestly kinda disappointed. By no means a bad wine just was expecting a bit more from it. Let open for a couple hours but never really evolved into anything special. (977 views) | | | Tasted by fontaine on 7/28/2019 & rated 90 points: Vin qui ne semble pas encore prêt. On percoit encore le bois et la vendange entière. (1943 views) | | | Tasted by Raage on 12/12/2017: Gevrey au nez, Chambolle en bouche!
Rien d'original donc, mais à ce point, c'est amusant de retrouver les 2 appellations qui jouxtent Morey avec autant de reminiscences: le coté terrien, souvent réducteur des Gevrey jeunes, et la finesse, l'élégance des tanins, le mileu de bouche velours qui fait le charme tactile des Chambolle.
A ce stade, c'est encore bien jeune, l'élevage n'est pas intégré, et le vin semble encore campé sur son artifice boisé. Prometteur cependant!
91/92 (2370 views) | | | Tasted by rjonwine@gmail.com on 3/5/2016 & rated 91 points: Medium cherry red color; savory, sous bois, tart red fruit nose; medium bodied, silky textured, tart red fruit, sous bois, mineral palate with medium acidity; needs 6 years; medium-plus finish (621 views) | | | Tasted by alanr on 3/5/2016 & rated 90 points: 2016 La Paulee San Francisco - Saturday Grand Tasting (Fairmont Hotel, San Francisco): Quite tasty, with a bit more intensity than the Village Saint-Denis, nice acidity. (3176 views) | | | Tasted by Burgundy Al on 3/5/2016: La Paulée de San Francisco - Grand Tasting (The Fairmont - San Francisco CA): Tasting, brief note. Very similar to the MSD Villages but more greater concentration, depth of flavors and structure. 90 point potential, 2020 forward. (3747 views) |
| By Allen Meadows
Burghound, Jan-16, Issue #61
(Domaine Dujac Morey St. Denis "1er" 1er Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound, Jan-15, Issue #57
(Domaine Dujac Morey St. Denis "1er" 1er Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (11/6/2014)
(Dom Dujac, Premier Cru Morey-St-Denis Red) Subscribe to see review text. | By John Gilman
View From the Cellar, Nov/Dec 2014, Issue #54, Une Belle Surprise: The Good to Truly Exceptional 2013 Burgundy Vintage
(Morey St. Denis “Premier Cru”- Domaine Dujac) Login and sign up and see review text. | By Stephen Tanzer
Vinous, The 2013 Red Burgundies (Jan 2015) (11/1/2014)
(Domaine Dujac Morey-saint-denis 1er Cru) Subscribe to see review text. | By Antonio Galloni
Vinous, The 2013 & 2012 Red Burgundies (Apr 2015) (11/1/2014)
(Domaine Dujac Morey St. Denis 1er Cru) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Burghound and JancisRobinson.com and View From the Cellar and Vinous. (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).Domaine Dujac Morey St. Denis 1er CruTypically mostly from Ruchots, then also including some wine from Les Millandes, Les Sorbets and CharrièresPinot 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.infoMorey St. Denis 1er Cru on weinlagen.info |
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