2005 Dujac - Echezeaux 750ml

France - Burgundy - Cote de Nuits - Flagey Echezeaux | Grand Cru/ Red / Pinot Noir   |     Watch

BH 90-93   IWC 92(+?)   JR 17.5   WA 93  
2005 Dujac - Echezeaux Front View
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Professional Reviews For This Wine

Burghound | Rating: 90-93

(from the sub-climat Champs Traversin) Moderate reduction makes the nose difficult to read beyond ripe black fruit aromas that continue onto the silky and seductively round and velvety flavors that are more forward and accessible than either the Charmes or the Clos St. Denis. I like the concentration and length here though it's clear that this is in an awkward state today so it's possible that there is more here than it seems. In short, admirable if not sensational quality but not at the level of the best here.

Drink Dates: 2013+
Author: Allen Meadows
Issue: Issue 25

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International Wine Cellar | Rating: 92(+?)

($232) Good full, deep red. Musky, reticent aromas of redcurrant, raspberry and meat. Then densely packed and tightly knit, with juicy flavors of redcurrant, leather and game. Today the wine's firm tannins have the upper hand over its fruit. Lay this one down.

Author: Stephen Tanzer
Issue: Issue 137

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Jancis Robinson | Rating: 17.5

I'm pretty certain this is a domaine wine. This wine was being bottled early. Already full, round and succulent but without ingredient X to suggest it had a miraculously long life ahead of it. Rich, noble and quite fine-textured but curiously supple for a Grand Cru at this stage.

Drink Dates: 2012-2022
Author: Jancis Robinson

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Wine Advocate | Rating: 93

From their single parcel on the Vougeot side of the appellation, the Dujac 2005 Echezeaux leads with aromas of smoked meat, brine and jellied black raspberry. Impressively rich and decidedly sweet and liqueur-like on the palate, it reflects the low yields and relative surmaturite that Alec Seysses says characterized this parcel in 2005. Beneath the superficially impressive folds of fruit, there is smoky, meaty, subtly chalky depth of flavor and ample, fine-grained tannic structure.

Author: David Schildknecht
Issue: 171

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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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