Gevrey Chambertin Aux Combottes Domaine Dujac 1996

Gevrey Chambertin Aux Combottes Domaine Dujac 1996

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£777.00
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  • Vinous rating 92
  • Robert Parker rating 89
Gevrey Chambertin Aux Combottes Domaine Dujac 1996
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HED91705

75 cl

13%
£777.00
Taxes included.

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Established in 1968 by Jacques Seysses, Domaine Dujac is undoubtedly one of Burgundy’s finest wine producers. The 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 cuvée comes from Les Combottes, a lieu-dit south of the village of Gevrey-Chambertin where Dujac owns a 1.5-hectare plot. The 1996 vintage produced a large crop of extremely healthy grapes, with high sugars, excellent acidity and deep colour.
92 Vinous
The 1996 Gevrey-Chambertin Aux Combottes 1er Cru is a little turbid in colour. Yet the nose is definitely one of the better ones from the vintage with lovely undergrowth scents infusing the black fruit, a tang of brine/kelp and oyster shell, translating the terroir far better than the 2001 served alongside. The palate is medium-bodied with cranberry and raspberry fruit laced with white pepper and brown spices. I like the symmetry here and it feels less aloof than some other 1996s recently tasted. Excellent. It should give another decade of drinking pleasure. Tasted from an ex-domaine bottle at 42 restaurant in London.Neal Martin1st May 2019

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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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