Domaine Dujac
| Domaine Dujac | |
|---|---|
| Location | Morey-Saint-Denis, France |
| Founded | 1967 (50 years ago) |
| First vintage | 1969 (48 years ago) |
| Key people | Jeremy Seysses, Diana Seysses, Alec Seysses |
| Varietals | Pinot noir, Chardonnay |
| Website | http://www.dujac.com/ |
Domaine Dujac is a Burgundy wine producer. The domaine is run by the Seysses family; the founder, Jacques Seysses, is still involved in its operation, but his sons, Jeremy and Alec and Jeremy's wife Diana have run the domaine for the past several vintages. Jacques founded the domaine in 1967, although the first release was 1969. Up until 1999, all the wines from the domaine were whole cluster pressed, with all new oak barrels used.
The original holdings were 4.5 hectares (11 acres) in Morey-Saint-Denis. Jacques later purchased plots in Echézeaux, Bonnes Mares Chambertin, Romanée St. Vivant and Vosné-Romanée 1er Cru Malconsorts. The Dujacs have purchased approximately 1.95 hectares (4.8 acres) in 6 parcels in Clos de la Roche, with an overall average age of 45–50 years. Additionally, they have 1.45 hectares (3.6 acres) in 2 parcels in Clos Saint-Denis, with an average age of 45–50 years.
The domaine was founded in 1967 by Jacques Seysses, the son of a wealthy biscuit manufacturer, when he bought Domaine Marcel Graillet and the 4.5 hectares (11 acres) that Graillet held. Prior to this, Seysses had spent time as an apprentice at Domaine de la Pousse d'Or. As Graillet was a poor domaine that mainly sold wine to négociants, he found himself in the position of both needing to find a customer base while upgrading the winery; neither was accomplished until 1969, when the domaine's first bottling was released, mainly to restaurants, courtesy of Jacques' father's contacts through his biscuit company. By this time, the domaine expanded to include small holdings in Echézeaux and Bonnes-Mares. The domaine kept expanding its vineyard holdings, increasing acreage to 11.5 hectares (28 acres).
The domaine began using organic techniques in one third of their vineyards in 2001 as an experiment to see if it was feasible for them to do so for the entire domaine. It was, and the estate went all organic, including certification, in 2008.
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