1996 Gevrey Chambertin Aux Combottes
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Tasting notes
The 1996 Gevrey-Chambertin Aux Combottes 1er Cru is a little turbid in colour. Yet the nose is definitely one of the better ones from the vintage with lovely undergrowth scents infusing the black fruit, a tang of brine/kelp and oyster shell, translating the terroir far better than the 2001 served alongside. The palate is medium-bodied with cranberry and raspberry fruit laced with white pepper and brown spices. I like the symmetry here and it feels less aloof than some other 1996s recently tasted. Excellent. It should give another decade of drinking pleasure. Tasted from an ex-domaine bottle at "42" restaurant in London.
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Neal Martin
Allen Meadows, Burghound
More reviews and scores
This dark-colored wine reveals ripe red fruit and perfumed aromas as well as a rich, medium-to-full-bodied, masculine, black fruit, stone, and earth-laced flavor profile. It is concentrated, firm, and longer. It should be at its best between 1999 and 2005. My visit to the Domaine Dujac was perplexing. Jacques Seysses, the estate's owner and director, informed me that the 1996 vintage was defined by its low acidity. This statement was shocking to hear as I had already been tasting the vintage's wines for a few weeks (I had started at the southern extremity of the Cote d'Or and was working my way north) and everybody I had visited had expressed the contrary. Upon tasting Dujac's wines I understood his position. While 1996 reds at virtually every estate of the Cote are packed with crisp, juicy, and lively berry fruit, Dujac's are jammy, supple, and sultry - more reminiscent of 1985s or 1990s than 1996s. The hundreds of 1996s I tasted indicate that the Seysses are wrong in their assessment of the vintage as a whole, but simply reflects the character of their estate's wines. Seysses believes, and I concur, that his 1995s are more concentrated and structured - and will therefore require more cellaring - than his 1996s. The estate's yields were high in 1996 (almost fifty percent higher than in 1995), ranging from 48 hectoliters/hectare in the village appellations to 42 h/h for the grand crus, yet sugar levels were slightly higher than in 1995. Importer: Wilson-Daniels, St. Helena, CA; tel. (707) 963-9661.
About the producer
Domaine Dujac is one of Burgundy’s most famous wine estates. It crafts red Burgundies with a distinct style, from a fantastic array of vineyard plots, including seven Grands Crus.