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2007 Domaine Dujac Clos St. Denis #166281392

750ml

2 In Stock

2 In Stock

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93.3
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Based on 52 reviews on Cellartracker.com

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Reviews 91 points Wine Advocate "Black tea on the nose; a stony background on the palate; and palate inflections of ginger and rhubarb all offer counterpoint to an almost raspberry syrup-like sweetness of fruit as well as a vanillin overlay… (DS)" 92 points Burghound "An overtly floral and herbal nose is laced with earthy and solidly ripe red and spicy black pinot fruit that complements rich, full and moderately concentrated flavors that are delicious, intense, palate staining and dusty on the admirably long finish. A wine of finesse, understatement and class if not raw power and muscle. A lovely and very pure example of the vineyard... (AM)" 94 points John Gilman "Domaine Dujac’s 2007 Clos St. Denis is a lovely and absolutely classic example of this supremely elegant wine. The pure and transparent nose wafts from the glass in a blossoming blend of cherries, strawberries, coffee, gamebirds, mustard seed, lovely minerality and new wood. On the palate the wine is deep, full-bodied, tangy and very soil-driven in personality, with a sappy core, moderate tannins and a very long, tangy and beautifully focused finish. (JG)"

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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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