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2006 Domaine Dujac Clos de la Roche #164041024

1.5L

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93.1
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Based on 60 reviews on Cellartracker.com

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Reviews 95 points Wine Advocate "...the fruits dark and as bitter as they are sweet; and the sense of chocolate-like richness remarkable in the context of the vintage. And rather than an energetic sense of interplay, this conveys a layering of fruit, meat, and stony, saline mineral elements, supported by tactile viscosity and a sappy sense of almost indelible cling. (DS)" 93 points Vinous "Good deep red-ruby. Musky, meaty nose is dominated today by chocolate and minerals; lower-pitched than the Clos-Saint-Denis. Fat and sweet in the mouth, with an almost liqueur-like ripeness and wonderful silky depth. Offers compelling sweetness if not quite the detail of the Clos-Saint-Denis. Finishes with a boatload of chewy, granular tannins. (ST)" 93 points Burghound "Here there is terrific aromatic depth with a gorgeous mix of red and dark berry fruit, spice, earth, game, underbrush and a subtle minerality that can also be found on the rich, full, sweet and intense big-bodied flavors brimming with buckets of dry extract on the mouth coating, long, powerful and utterly stunning finish. (AM)"

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Les Malconsorts vineyard of Domaine Dujac

About Domaine Dujac

Unlike most Burgundian wine stories, the story behind Domaine Dujac is that of a self-made man, Jacques Seysses, who left a career in banking to purchase an old winery and create Domaine Dujac in 1967. Almost immediately, he earned acclaim for his flavorful interpretations of the Cote de Nuits’s classic crus. Based in Morey St-Denis, Domaine Dujac started with a mere four hectares, but Jacques has since built it up to nearly 12 hectares today, including holdings in seven legendary grand crus and 11 premier crus. Today the Domaine is run by Jacques' sons Jeremy, Alec, and daughter-in-law, Diana Snowdon, an American enologist.

The Dujac style rests upon constant improvement in the vineyards and the use of traditional methods in the cellars. In 1987, Jacques moved to sustainable farming, then to organic in 2001. Today, he combines organic, biodynamic and integrated pest management practices to optimize the health and productivity of his vines. In the cellars, he uses stems to reduce harsh tannins and bruising of the grapes, reduces the number of rackings, and extends fermentations through cooler temperatures. Consistently delicious and consistently hailed by critics, the wines of Domaine Dujac are must-haves for any serious collector’s cellar.

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