Domaine Dujac Gevrey-Chambertin Aux Combottes Premier Cru 2017  Front Label
Domaine Dujac Gevrey-Chambertin Aux Combottes Premier Cru 2017  Front LabelDomaine Dujac Gevrey-Chambertin Aux Combottes Premier Cru 2017  Front Bottle Shot

Domaine Dujac Gevrey-Chambertin Aux Combottes Premier Cru 2017

  • D94
  • RP92
  • BH91
750ML / 0% ABV
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  • RP94
  • BH91
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Winemaker Notes

Critical Acclaim

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D 94
Decanter
Consistently one of my favourite Dujac wines, this hails from a 1.15ha parcel in a well-surrounded premier cru. The 85% whole bunches certainly have an influence on the aromas and flavours of the wine, but they aren't excessively sappy and spicy. Attractive and nuanced, this is a wonderfully refined Gevrey.
RP 92
Robert Parker's Wine Advocate
The 2017 Gevrey-Chambertin 1er Cru Aux Combottes is showing well, offering up an appealing bouquet of dark wild berries, raspberries, warm spices, sweet soil tones and a subtle framing of cedary wood. On the palate, the wine is medium-bodied with an expansive attack, sandy structuring tannins and juicy acids. It's a charming, supple Combottes which will offer a broad drinking window.
Barrel Sample: \90-92
BH 91
Burghound.com
A pretty if slightly candied nose offers up notes of red cherry, raspberry, lavender and rose petal. The candied aspect can also be found on the light weight flavors that do eventually firm up on the mildly edgy finish. A curious showing where my predicted range offers the benefit of the doubt.
Barrel Sample: 88-91
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Domaine Dujac

Domaine Dujac

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Domaine Dujac, 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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Gevrey-Chambertin Wine

Cote de Nuits, Burgundy

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This small village is home to the Grands Crus in the farthest northerly stretches of Côte de Nuits and is famous for some of the deepest and firmest Burgundian Pinot Noir.

Gevrey boasts nine Grands Crus, the best of which are arguably Le Chambertin and Chambertin-Clos de Bèze. As with all of the fragmented vineyards of Burgundy, it isn’t easy to differentiate between the two, which are situated adjacent with Clos de Bèze slightly further up the hill than Le Chambertin. Clos de Bèze has a shallower soil and if you’re really counting, may produce wines less intense but more likely to charm. Some compare Le Chambertin in both power and plentitude only to the prized Romanée-Conti Grand Cru farther south in Vosne-Romanée.

Two other Grands Crus vineyards, Mazis-Chambertin (also written Mazy-) and Latricières-Chambertin command almost as much regard as Le Chambertin and Chambertin-Clos de Bèze. The upper part of Mazy, called Les Mazis Haut is the best and Latricières-Chambertin offers an abundance of juicy fruit and a silky texture in the warmer vintages.

Other Grands Crus are Ruchottes-Chambertin, Charmes-Chambertin, Mazoyères-Chambertin, Griotte-Chambertin and Chapelle-Chambertin.

The most respected Pinot Noir wines from Gevrey-Chambertin are robust and powerful but at the same time, velvety and expressive: black fruit, black liquorice and chocolate come into play. After some time in the bottle, the wines are harmonious with bright and sometimes candied fruit, and aromas of musk, truffle and forest floor. These have staying power.

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Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”

CWMJZ0827_2017 Item# 541102

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