Clos St Denis Domaine Dujac 1988

Clos St Denis Domaine Dujac 1988

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£3,480.00
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  • Vinous rating 96
  • Robert Parker rating 92
Clos St Denis Domaine Dujac 1988
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HED91701

75 cl

13%
£3,480.00
Taxes included.

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Formed in 1968 by Jacques Seysses, Domaine Dujac is considered one of the finest producers in Burgundy. The family-owned estate is now run by Jacques’ two sons, Jérémy and Alec, and his daughter-in-law Diana Snowden Seysses, who was born and raised in Napa Valley. This particular release is from Clos Saint-Denis, a Grand Cru vineyard that lies between the village of Morey-Saint-Denis to the south and Gevrey-Chambertin to the north, where the slope is very steep. 1988 was an outstanding vintage for red Burgundy, wines that are now showing their full potential.
96 Vinous
The 1988 Clos Saint-Denis Grand Cru repeated its stellar showing after blowing its audience away at Tour d’Argent. It has a clean, precise bouquet with thrilling focus, conveying so much energy that your senses light up at first contact. Mineral-infused red fruit bursts from the nose and never relinquishes its intensity over 20 or 30 minutes. The palate is medium-bodied, armed with filigreed tannins and pitch-perfect acidity, and lightly spiced. Though it still comes across as quite broody and, in this case, slightly reserved on the finish, it has a trick up its sleeve in the form of a touch of menthol on the aftertaste. This is one of the finest Clos Saint-Denis that Jacques Seysses ever produced. Tasted at the Clos Saint-Denis vertical at Hide restaurant. Neal Martin1st March 2020

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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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