International Wine Cellar | Rating: 91Good bright, dark red. Subdued red fruits on the nose. Liqueur-like cherry and raspberry flavors seem a bit undifferentiated but are not overly sweet. In a rather soft, lush style, finishing with a hint of bitter chocolate and smooth tannins.Author: Stephen TanzerIssue: January/February 2011
Burghound | Rating: 93Jeremy Seysses described the 2009 vintage as an |excellent vintage that was relatively straightforward. We did have some vineyards that were hit hard by hail, most notably Clos St. Denis, Clos de la Roche, Combottes and Charmes-Chambertin, but thankfully, it was more a question of quantity rather than quality. We picked between the 10th and 17th of September, which is not only a shorter harvest time than usual but also quite quick considering the crop load. Potential alcohols ranged from 12.5 to about 13.2% so there was very little, and in some cases no, chaptalization. We used about 90% of the stems in the vinification and we even moved up the percentage of whole clusters in the newly acquired vineyards where we have typically used less up to this point. We did do some very minor acidifying as the pHs were in the 3.6 range and we wanted to retain all of the freshness possible. As to the percentage of new wood, we used 40 to 45% for the villages wines and increased it proportionately to between 90 and 100% for the grands crus. Overall, I think the 2009 will be extremely popular as the wines are ripe but not too ripe and will be accessible early yet they should age well too.| Seysses also observed that viticulturally speaking, the vineyards acquired in 2005 were almost at the same level as the existing vineyards. Note that the '09 Charmes-Chambertin and Beaux-Monts were not presented for review as both were still in malo. The excellent in-bottle '08s came in about where my ranges suggested that they would and as long as you intend to age them for an appropriate period, they should absolutely be candidates for your cellars. (Wilson & Daniels, www.wilsondaniels.com, St. Helena, CA and Chambers & Chambers Wine Merchants, www.chamberswines.com, San Francisco, CA for southern California; Morris & Verdin, O.W. Loeb, www.owloeb.com, UK, Howard Ripley, www.howardripley.com, UK, Uncorked Ltd, www.uncorked.co.uk, UK, Flint Wines, www.flintwines.com, UK and Lay & Wheeler, www.laywheeler.com, UK).Author: Allen Meadows
Wine Advocate | Rating: 89The 2009 Chambolle-Musigny Les Gruenchers wafts from the glass with freshly cut flowers, spices and raspberries. This is an understated, pretty 2009. The Gruenchers is at times a bit fleeting. Otherwise it is a fine, nicely balanced effort. This bottle was quite a bit less impressive than the bottle I tasted earlier in the year. Anticipated maturity: 2012-2021.Author: Antonio Galloni
The winemaking philosophy at Dujac is open-minded, experimental, and successful. A true family affair, winemaking is directed by Jacques and son Jeremy, and Jeremy's wife Diana, an oenologist trained at UC Davis, manages the cellar and laboratory. Since 1986, the domaine has been in "lutte intege," a regime combining organic, biodynamic, and integrated pest management strategies to produce the highest quality fruit. Pinots and Chardonnays from Dujac reflect this approach, garnering high scores and praise from critics year in and year out.
In 2004, the Seysses family began acting as negociants, partnering with local winegrowers in the Cote d'Or to produce wines bearing the Dujac Fils & Pere designation.
See other similar producers:Domaine des Lambrays,Domaine Michel Magnien,Domaine Denis Mortet
Burgundy is home to some of the greatest and most expensive wines in the world. Stretching from Auxerre in the north to Lyon in the south, the region's most famous section is the limestone-rich Côte d'Or. Vineyards in Burgundy are classified according to their locations on the hillsides. Only 2% of total production is from grand cru sites, while premier cru and village-level wines are more common. It is rare for one domaine to own an entire vineyard; rather the land has been divided down to individual rows, in some cases as a result of inheritance laws. While other varieties can be found in Burgundy, and reign supreme. The best examples are capable of aging for 15 years or more, a rarity for these two varieties, making them highly valuable.
Pinot Noir is a delicate, thin-skinned grape that is notoriously difficult to grow but unmatched in its ability to reflect its terroir. It is early-budding and early-ripening, and thus requires a cool climate. To achieve its best expression and maintain its delicate flavor profile, Pinot Noir demands great care in the vineyard, particular attention to yield management, and careful handling in the winery. Growers blessed with the patience, skill, and terroir to produce world-class Pinot Noir are greatly rewarded. Not only are these wines complex, age-worthy, and delicious, they also command some of the world’s highest prices.
Old-World Pinot Noir most famously hails from , where it is the only red variety permitted in the region. Techniques such as whole-bunch fermentation and barrel ageing, now common amongst high-quality Pinot Noir producers around the world, were pioneered by Burgundian winemakers. Age-worthy Pinot Noir from Burgundy tends to be high in acid, display low to medium tannins, and have red fruit flavors in youth that evolve into complex flavors of earth, game, cola, and truffle with age. Some of the most famous producers include , , , and .
New-World Pinot Noir tends to grow in warmer climates and on newer vines than in the Old Word, producing wine that is more fruit-forward with flavors of red cherry, cranberry, and raspberry. The highest-quality wines come from moderate regions in , particularly and , and top producers include , , and .
High acidity, low tannin, and low alcohol make Pinot Noir a versatile wine to pair. Spiced duck, fatty fish, grilled chicken, spicy foods, and anything with mushroom are just a few classic examples.
Collector Data For This Wine
- 70 bottles owned
- 17 collectors