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Domaine Dujac Fils & Pere Gevrey Chambertin 2009

  • RP92
  • BH91
750ML / 13% ABV
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750ML / 13% ABV

Winemaker Notes

"It is the elegance, finesse and complexity of its wines that sets Burgundy apart. My aim is to try to preserve this unique fruit and sensuality in my wines."
-Jacques Seysses, owner/winemaker

A good bottle should be a celebration. To bring out the best in our red wines, we recommend serving them at a temperature of 15-16°C (59-61°F). It is often worth decanting young Burgundies just before the meal, but we do not think it is advisable for vintages over ten years old. Please be careful, while a little oxygen helps the wine to open up, too much exposure can damage it. We hope that our greatest years will age for thirty or so years, but we don't believe in aging for aging sake!

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2009 Charmes-Chambertin comes across as rich, opulent and totally intense in its dark, jammy fruit. The fruit was destemmed 60-70%, making it one of the wines with the lowest amount of whole clusters. The Charmes stands apart from most of the wines in the lineup for its boisterous personality. Anticipated maturity: 2019-2029. 90-92 Points
BH 91
Burghound.com
A cool, airy, pure and restrained nose that is very Gevrey in character offers up attractively fresh aromas of red and dark berry fruit plus a hint of the sauvage that precede the rich and complex middle weight flavors that culminate in a mildly austere but long finish. This is really quite good and worth a look. 88-91 Points
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Domaine Dujac Fils & Pere

Domaine Dujac Fils & Pere

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Domaine Dujac Fils & Pere, France
Louis Seysses, biscuit manufacturer and gastronome, had a taste for good food and fine wines. His son Jacques Seysses quickly came to share his father's passion, and he decided he would not only like to drink the wine but make it as well. With the help of his father, Jacques began his career in wine with an apprenticeship with Gérard Potel at the Domaine de la Pousse d'Or. He spent two harvests there during which time he was lucky enough to talk and listen to the famous Burgundian winemakers of the times whom he greatly admired.

Possibly Jacques' greatest contribution to the Domaine has been to instill his desire to search for new ways to improve the wine and the way wine is made. Though his vinification style looks relatively simple and non interventionist, it is result of much thought and experimentation. The style of wines must be elegance and finesse, with supple and well integrated tannins. The search is for equilibrium, harmony, length and complexity! This is why the grapes are vinifed with little or no destemming, Jacques being convinced that experience has shown that, despite certain inconveniences, such as loss of color, this give the wines greater complexity.

His style is influenced by his great respect for Burgundy's terroir. His complete trust in the terroir means he tries interfere as little as possible in order to allow the fruit to fully express itself and its origins. Burgundy made great wines far before the arrival of oenology and modern equipment. Experience, knowledge and technology are here to help us remedy the imperfections of the year, but if all is well there is no reason to tamper or intervene.

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Burgundian

Red Wine

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Celebrated as some of the best wine in the universe, red wine from Burgundy, otherwise known as red Burgundy, is Pinot noir. In fact Burgundy is the birthplace of Pinot noir and the source of the planet’s most sensual, delicate, valuable and sought-after Pinot noir wines.

Understanding and enjoying red Burgundy can stay simple, with a basic knowledge of its subregions, become more intricate by dialing down to the villages and vineyards or become a life-long passion, exploring climats (plots of vines), vintages and the post French Revolution land ownership laws. In any case, a fine red Burgundy will display refined nuances of black currant, red fruit, earth, spice, alluring floral aromatics and have great elegance, complexity and longevity.

Most famous, praised and collected of Burgunday are those from the Côte d'Or. Hundreds of millions of years ago, the area now called Côte d'Or was under a warm ocean whose sea floor has, over time, shifted and decomposed into various layers of limestone, sandstone and clay interspersed with ancient fossilized sea creatures. This is what is referred to as the famous escarpment upon which all of the highly sought-after Grands Crus and Premiers Crus vineyards can be found. In other words, from north to south, the best vineyards of Gevrey-Chambertin, Morey-St-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanée, Flagey-Echezeaux, Nuits-St-Georges, Aloxe-Corton, Pommard and Volnay follow the path of this ancient sea bed.

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CHMDJC6201109_2009 Item# 111591