1999 Dujac - Gevrey-Chambertin Aux Combottes 1er Cru 750ml

France - Burgundy - Cote de Nuits - Gevrey Chambertin | Premier Cru/ Red / Pinot Noir   |     Watch

BH 89-91   IWC 90   WA 89-91   Customer 88
1999 Dujac - Gevrey-Chambertin Aux Combottes 1er Cru Front View
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Professional Reviews For This Wine


Burghound | Rating: 89-91

As is often the case, Combottes resembles a lesser Latricières and this wine is cut from that cloth with its elegant red raspberry fruit and prominent minerality. There is not a lot of density here but the finesse, elegance and length are of grand cru caliber. It is wines such as this that raise the question as to whether Aux Combottes should be considered for grand cru status.

Drink Dates: 2005-2012
Issue: Issue 1 Burghound Selection Outstanding

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International Wine Cellar | Rating: 90

($115) Medium red. Expressive aromas of redcurrant, plum, meat, iron and tobacco. Dense, sweet and pliant, with lovely, layered red fruit, leather and tobacco flavors. Finishes with substantial, thoroughly ripe, tongue-dusting tannins.

Author: Stephen Tanzer
Issue: Issue 101

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Wine Advocate | Rating: 89-91

The ruby-colored 1999 Gevrey-Chambertin Les Combottes exhibits a sweet, perfumed, red fruit-scented nose. It has an excellent depth of red and black cherries in its medium-bodied, supple-textured personality. This wine has excellent to outstanding grip, density of fruit, and balance. Its long finish reveals copious amounts of ripe tannins that should melt away with cellaring.

Drink Dates: 2005-2012
Author: Pierre Rovani
Issue: 136

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Customer Reviews For This Wine


Rating: 88
Author: ff9240
Trust Rating: 100
Tasted On: 05/14/2011
Not ready for drinking yet, quite close even after breathing in the bottle for more than an hour.

More Vintages and Sizes of Dujac - Gevrey-Chambertin Aux Combottes 1er Cru:

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About This Producer


Jacques Seysses began his career as a winemaker in 1965 as an intern of Gerard Potel at Pousse d'Or. The experience paid off as he gleaned valuable information from the great Burgundian winemakers of the time. In 1967, he struck out on his own with the purchase of Domaine Graillet in Morey St Denis, which he renamed Domaine Dujac. The first vintage, in 1968, proved a complete disaster, but Jacques rebounded quickly, producing one of Burgundy's best wines in 1969. As the domaine gained recognition, the estate and its production grew. Today Dujac stretches over 12 hectares of prime Burgundy real estate in eleven appellations, including eight Grand Cru holdings, and turns out just under 5,000 cases a year.

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.

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See other similar producers: Domaine des Lambrays, Domaine Michel Magnien, Domaine Denis Mortet

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