Domaine Dujac is one of Burgundy’s most famous estates. It crafts red Burgundies with a distinct style, from a fantastic array of vineyard plots, including seven Grands Crus.
The estate, based in Morey-Saint-Denis, was founded by Jacques Seysses, the son of a wealthy biscuit manufacturer, in 1968. After travelling to Burgundy at the age of 25 to start a career in wine, Seysses worked alongside Burgundy legend Gérard Potel, owner of Domaine de la Pousse d’Or. One year later, Seysses bought his own property – a five-hectare estate called Domaine Graillet – which he renamed Domaine Dujac (a play on his own name – the house of Jac).
Seysses expanded the domaine considerably in 2005 when he acquired part of the Domaine Moillard estate (which he bought with Domaine de Montille). The additional vineyards included plots in the Grands Crus Romanée-Saint-Vivant and Chambertin, bringing the total vineyard area to 15.5 hectares.
As well as Romanée-Saint-Vivant and Chambertin, Dujac has plots in Bonnes-Mares, Charmes-Chambertin, Clos Saint-Denis, Clos de la Roche and Echezeaux Grand Cru.
The domaine also produces five red Premiers Crus: Les Beaux Monts and Aux Malconsorts from Vosne-Romanée, Aux Combottes in Gevrey-Chambertin, Les Gruenchers in Chambolle-Musigny, and a Morey-Saint-Denis Premier Cru with fruit from three different climats (Les Ruchots, Clos Sorbé and Les Charrières). The domaine produces two village wines, a Chambolle-Musigny and Morey-Saint-Denis.
Beyond these red wines, Domaine Dujac produces a small number of white wines, including two Puligny-Montrachet Premiers Crus (Les Combettes and Les Folatières, with the first vintage of both 2014), a white Morey-Saint-Denis Premier Cru Monts Luisants, a village Morey-Saint-Denis Blanc, and a Bourgogne Blanc.
Since 1998, the estate has been run by Jacques’s sons Alec and Jeremy, and Jeremy’s wife Diana (née Snowsey – a Napa winemaker in her own right), who joined the domaine in 2001.
Domaine Dujac has been certified organic since 2011, but the estate has been experimenting with organic farming since 2001, incorporating biodynamic practices from 2003.
The property is famous for its high proportion of whole-bunch fermentation in its reds. The grapes undergo very little to no destemming. The wines are fermented using indigenous yeasts, with fermentations lasting around two weeks. For the Pinot Noir, Dujac carries out light punch-downs early on in the fermentation and switches to lighter pump-overs during the later stages. The Pinot Noirs are aged for 14-18 months in barrel with a high proportion of new oak used in order, according to the domaine, to refine the tannins.
In 2000, the family created a négociant business, with wines bottled under Dujac Fils & Père. The idea was to produce earlier-drinking, more accessible wines, with more emphasis on the fruit. They harvest the grapes themselves to their own requirements and the wines are all made at the domaine. They produce three village wines (a Morey-Saint-Denis, Chambolle-Musigny and Gevrey-Chambertin) and two Premiers Crus from Nuits-Saint-Georges (Les Damodes and Les Cras).