Winemaker Notes
Grown on soils of clay & limestone and fermented in stainless steel tanks, using naturally occurring yeast. Aged in 50% new and 50% one year old French barrique for 18 months. Bottled unfined and unfiltered.
Professional Ratings
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Decanter
Dark plum aroma, with notes of Havana cigars and violets. The texture is rich and concentrated, yet it always remains velvety and supple. This should be approachable soon, yet have the capacity to age at least through the mid-term. Dujac blends four different premier crus for this bottling, including Les Ruchots, Clos Sorbé, Les Millandes and Les Charrières, from a total surface of 0.78ha. The fruit was picked at the end of August at a modest 13% potential alcohol. Aged in 45% new casks.
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Jasper Morris
In bottle. A blend from Millandes, Sorbè, Ruchots, Chaffots. Lovely deep crimson purple, with a delicious opulent but precise and balanced nose. Very exciting. I like the depth of flavour and the freshness of taste with crystalline energy behind. Excellent aftertaste.
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James Suckling
This has a complex nose of wild and sour cherries, porcini mushrooms, peach pits and some sandalwood. Silky on the palate, medium- to full-bodied, with delicious spicy and wild earthy undertones.
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Robert Parker's Wine Advocate
The 2019 Morey-Saint-Denis 1er Cru is very promising indeed, mingling aromas of raspberries and plums with scents of rose petals, dark chocolate and baking spices. Medium to full-bodied, perfumed and tightly wound, with fine depth at the core, lively acids and a long, saline finish, I increasingly think that this cuvée is the most underrated wine in the Domaine Dujac portfolio.
Barrel Sample: (92-94)+ -
Vinous
The 2020 Morey-Saint-Denis 1er Cru has a fragrant bouquet: rose-petal-tinged red fruit, ne delineation, quite focused and stylish, with just a touch of animal fur developing with time in the glass. The palate is medium-bodied with sappy red fruit. It's not the most complex Morey, but it's fresh and saline, with an insistent grip and a briny nish that gets the saliva owing.
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.”
While Morey-St-Denis of Burgundy might not get the same attention as its neighbors, Gevrey-Chambertin to the north and Chambolle-Musigny to the south, there is no reason why it shouldn’t. The same line of limestone runs from the Combe de Lavaux in Gevrey—all the way through Morey—ending in Chambolle.
There are four grand cru vineyards, moving southwards from the border with Gevrey-Chambertin: Clos de la Roche, Clos St-Denis, Clos des Lambrays, Clos de Tart and a small segment of Bonnes-Mares overlapping from Chambolle. Clos de la Roche is probably the finest vineyard, giving wines of true depth, body, and sturdiness for the long haul than most other vineyards.
Pinot Noir from Morey-St-Denis is known for its deep red cherry, blackcurrant and blueberry fruit. Aromas of spice, licorice and purple flowers are present in the wines’ youth, evolving to forest and game as the wine ages.