The domaine was founded by Jacques Seysses, the son of a wealthy biscuit manufacturer, who bought the struggling 4.5ha Domaine Marcel Graillet in 1967. He renamed it Domaine du Jacques, which evolved into Dujac - a playful moniker.
Seysses, in contrast to typical Burgundian vignerons, was a well-travelled, multilingual gourmet with a sophisticated palate. He developed the domaine under the tutelage of his father, Louis, who was president of the Club des Cent, a fraternity of wine and food lovers. Thanks to his father’s connection, Jacques managed to place his wines in some of France’s best restaurants. In 1973, Rosalind Boswell came from California for the 1973 harvest and never left. Jacques and Rosalind have three sons, Jeremy, Alec and Paul. The former two are both involved in the running of the domaine as well as Jeremy’s wife, Diana, who is also a trained oenologist.
The domaine has holdings of up to 14.5 hectares and cultivates 18.5 hectares in total. As parcels of vineyard have become available, the domaine has expanded and boasts some of the most exceptional holdings in the area such as the grands crus of Echézeaux, Bonnes-Mares, Clos St. Denis, Romanée-St-Vivant, Charmes-Chambertin and Clos de la Roche.
Dujac stopped using herbicides in the early 1990s and invests the better part of the domaine’s time and energy in the vineyards. Dujac aims for elegance, finesse, complexity and charm ahead of alcohol and tannic structure. They prefer to keep their wines unfiltered and shy away from any fining. The deftest of touches are applied in the winemaking process and Dujac often prefers the stems to be included in the fermentation.
The wines from this domaine possess beautiful aromatics, firm structure and the potential to age over long periods of time. The quality of the seven parcels of grands crus vineyards are testament to this being one of the leading domaines in Burgundy.
Delivery within South Africa included (enquire)
‘From one of their many celebrated new acquisitions, the Dujac 2005 Vosne-Romanee Les Malconsorts offers smoky, tea-like, floral, and spicy aromas. It comes to the palate relatively firm though texturally refined and strikingly clear, full of deep, smoke-licked meaty flavors, ripe though slightly tart raspberry, flowers, tea and spices. Palpably dense, this nevertheless avoids any sense of heaviness or opacity, but instead displays lift and liveliness. The amazingly long finish really builds momentum, confirming how much is held in reserve for the long haul, and that this is about meats, stones, flowers, herbs and spices – in short very much about Pinot’s mysteries, but very little about fruits or berries.’ – David Schildknecht, Wine Advocate (RobertParker.com), 93/100 (2007)
Wine Cellar Private Client