Clos de la Roche Domaine Dujac 1997

Clos de la Roche Domaine Dujac 1997

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£1,465.00
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  • Robert Parker rating 93
  • Vinous rating 92
Clos de la Roche Domaine Dujac 1997
2 left

HED91406

75 cl

13%
£1,465.00
Taxes included.

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First established in 1968 by Jacques Seysses, Domaine Dujac is a highly regarded Burgundy producer based in Morey-Saint-Denis. The estate has gained a reputation for producing world class wines from Pinot Noir and Chardonnay, ranging from entry-level Bourgogne to complex, age-worthy Grand Cru, such as this ‘Clos de la Roche’. The 1997 vintage is a seriously successful expression of its terroir, with typical Dujac spice on the nose as well as hints of sweet fruit, complemented by some classic Burgundian earthiness. Plenty of spices on the palate as well, with a surprising freshness to the fruit.
93 Robert Parker
The first-rate 1997 Clos de la Roche has exuberant aromas of red fruits and licorice. This is a wine that combines Dujac's trademark elegance with power, density, and jammy, super-ripe flavors. Candied berries, chocolate-covered cherries, and red currant liqueur are found in this medium to full-bodied, complex, and mouth-coating offering. Projected maturity: now-2009. Importer: Wilson-Daniels, St. Helena, CA; tel (707) 963-9661. — Pierre Rovani, 30th October 1999
92 Vinous
Deep red. Deep nose of red fruits, spicy oak, smoke and tar. Fat, sweet and pungent, with an exhilarating tangy, sappy quality. Really expands in the mouth. Very strong, long, spicy back end. A large scaled wine that should age very well on sheer balance. — Stephen Tanzer, 1st March 1999

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Domaine Dujac

Domaine Dujac

A Focus on Terroir

Founded in the late 1960s by Jacques Seysses, who purchased and renovated Domaine Graillet in Morey-St-Denis. The estate is currently run by Jacques' sons Jeremy and Alec, who farm around 17 hectares of vines across the Côte including holdings in Echezeaux, Clos de la Roche, Charmes-Chambertin and Bonnes Mares.

A natural approach is taken in the vineyard and cellar with the estate moving from organic farming to fully biodynamic in the mid 2000s, receiving their certification in 2011. The team's focus is on elegance - temperatures are controlled to keep alcohol in check and also limit malolactic fermentation while juice from the crush is fed into the cellar by gravity only without the use of pumping. The wines of Domaine Dujac represent pure, balanced expressions of their respective terroirs.

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