Domaine Dujac, Clos de la Roche Grand Cru, Bourgogne, Red, 2009, 75cl

The estate prioritizes balance and freshness over the pursuit of power. The wines aim to be elegant and refined, with soft and well-integrated tannins.

Tasting

Food and wine pairings 

Braised duck with peas, veal shank with vegetables, roasted stuffed goose, lobster with red wine, partridges, sweetbreads with morels, roasted quail, duck fillets, beef bourguignon, roasted woodcock, stew, lobster with coral sauce, spring veal chop, royal hare, matured rib of beef.

Technical characteristics

• Estate: Domaine Dujac

• Cuvée: Clos de la Roche Grand Cru

• Country: France

• Region: Bourgogne

• Subregion: Côte de Nuits

• Appellation: AOC Clos de la Roche Grand Cru

• Color: Red wine

• Type: dry, still

• Organic: Certified organic wine

• Vintage: 2009

• Surface: 

• Average age of the vines:

• Grape variety: 100% Pinot Noir

• Area: 4.83 acres (1 ha 95 are 37 ca)

• Pruning: Cordon de Royat or Guyot-Poussard

• Terroir: 

• Vinification: Whole cluster

• Harvest: manual

• Production: 7500 bottles

• Format: Bottle 75 CL

  
  

About the cuvée 

CLOS DE LA ROCHE Grand Cru

Source: Domaine Dujac

The grand cru Clos de la Roche is located between the villages of Morey-Saint-Denis to the South and Gevrey-Chambertin to the North, on the slope, in an area with very variable gradients, from 4 to 23% (average 11%). The altitude of the plot varies from 276 to 308 meters. The lieu-dit is oriented to the East. The soil varies from East to West. The eastern sector is characterized by a thickness of about 40 to 50 centimeters, a brown-red color, and angular to rounded limestone stones. At the top, to the west of the grand cru, the soil is rich in small angular limestone gravels. Two distinct substrates make up the subsoil of Clos de la Roche. To the East, a light limestone, with a fine texture and locally containing chailles (nodules of silica close to flint), the Calcaire de Prémeaux, outcrops in decimetric banks. To the West, where the slope is steep, scree (called litées grèzes) made up of angular centimeter-sized gravels of Calcaire de Comblanchien cover the slope.

Vinification - Whole Cluster

Source : Domaine Dujac

We have always been captivated by the delicacy brought by whole cluster fermentation. Our grapes are vinified with little or no destemming depending on the nature of the vintage. Only indigenous yeasts are used for vinification to preserve the authenticity of the wine's origins. The maceration lasts about two weeks, starting with some light punch downs, followed by pump overs for a gentler extraction at the end of fermentation. The balance between the firmness and suppleness of the tannins is our greatest concern.After being lightly pressed in a pneumatic press, the wines are transferred to the cellar by gravity, where they will spend approximately between 14 and 18 months in oak barrels. We buy our wood two years in advance to ensure drying time and the quality of our barrels. Aging plays a crucial role in refining the tannins, which is why we use a significant proportion of new wood.

History

Source : Domaine Dujac

Created by Jacques Seysses in 1968, Domaine Dujac has gradually expanded from 5 to 17.5 hectares. The second generation now oversees the destiny of the family operation.

The creation of the estate

Source : Domaine Dujac

Jacques Seysses founded Domaine Dujac in 1968. Not being originally from Burgundy, he became a winemaker by vocation. His love for wine came alongside his father, a great gourmet and passionate wine lover. Thus, from a young age, Jacques visited the greatest winemakers of the time with him.After spending a few years working in the family biscuit factory, he decided at 25 to leave the business world. He learned winemaking with Gérard Potel at the Domaine de la Pousse d'Or in Volnay during the harvests of 1966 and 1967. In 1968, he bought the Graillet estate in Morey-Saint-Denis, which he renamed Domaine Dujac (a contraction of 'du Jacques'). In 1973, he married Rosalind, who quickly became essential.

The New Generation

Source : Domaine Dujac

Jeremy Seysses joined his parents at the estate in 1998. He was followed by his wife Diana in 2001 and his brother Alec in 2003. The three of them form the new generation that, under the watchful eye of Jacques and Rosalind, now oversees the estate's destiny. Committed to the same quality approach as their elders, they have managed to evolve the operation: this was particularly the case with the cultural approach, culminating in the certification for organic farming in 2011.From 5 hectares in 1968, the estate has gradually grown to 11 hectares in 1977, then 15.5 hectares in 2005, partly due to a significant acquisition. Over the years, the estate has thus expanded beyond the historical site of Morey-Saint-Denis and produces wines both in Côte de Nuits and Côte de Beaune after the takeover, in 2014, of vineyards rented in Puligny-Montrachet (1ers crus Folatières and Combettes).