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2017 Domaine Dujac Clos de la Roche #145522168

750ml

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91.7
Cellar Tracker

Based on 8 reviews on Cellartracker.com

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Reviews 94 points Wine Advocate "Dujac's 2017 Clos de la Roche Grand Cru is more reserved that the Clos Saint-Denis, unwinding in the glass with scents of red berries, plums, orange rind, cinnamon, peonies and sweet soil tones. On the palate, the wine is medium to full-bodied, serious and layered, with muscular structure, lively acids and a long, perfumed finish. While this remains a comparatively accessible, finesse-driven Clos de la Roche, at least a decade's patience will be required to see this begin to realize its potential. (WK)" 96 points John Gilman "I always have a sweet spot in my heart for the Domaine Dujac Clos St. Denis, but in 2017, even I have to admit that the beautiful Clos de la Roche is a step up! The bouquet is flamboyant and sappy this year, soaring from the glass in a great blend of cherries, red plums, a touch of blood orange, cocoa powder, a very complex base of soil, woodsmoke, roses and spicy oak. On the palate the wine is pure, full-bodied, complex and sappy at the core, with great soil signature, refined focus and grip, perfect balance and huge, stunning backend energy on the long and ripely tannic finish. A great, great vintage of Clos de la Roche! (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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