Domaine Dujac
France
Bourgogne
Jacques Seysses founded the Domaine Dujac estate in 1968, after learning winemaking with Gérard Potel at the Domaine de la Pousse d'Or in Volnay during the 1966 and 1967 harvests. He bought the Domaine Graillet in Morey-Saint-Denis, which he renamed Domaine Dujac (a pun on his first name, meaning the Estate that Jacques owns). In 1973, he married Rosalind, who quickly became a key member of the team.
Their son Jeremy started working with at the estate in 1998, followed by his wife Diana in 2001, and his brother Alec in 2003. Together the three of them are the new generation, watching over the estate’s destiny, under the benevolent eye of Jacques and Rosalind. Committed to the same quality approach as their elders, they have sought to develop the vineyard, particularly through responsible vineyard techniques, which among other things led to the certification for organic farming in 2011.
Their son Jeremy started working with at the estate in 1998, followed by his wife Diana in 2001, and his brother Alec in 2003. Together the three of them are the new generation, watching over the estate’s destiny, under the benevolent eye of Jacques and Rosalind. Committed to the same quality approach as their elders, they have sought to develop the vineyard, particularly through responsible vineyard techniques, which among other things led to the certification for organic farming in 2011.
From only 5 hectares in 1968, the estate gradually expanded to 11 hectares in 1977, and then reached 15.5 hectares in 2005. Over the years, the estate has expanded beyond the historic site of Morey-Saint-Denis. In 2014, with the acquisition of leased vineyards in Puligny-Montrachet (the Premier Crus Folatières and Combettes), the Domaine produces wines in both Côte de Nuits and Côte de Beaune.
Domaine Dujac's winemaking is the result of much thought and experimentation, even if it remains relatively simple and non-interventionist. Grapes are vinified with little or no destemming, depending on the nature of the vintage. After being lightly pressed in a pneumatic press, the wines are transferred to the cellar by gravity, where they will spend 14 to 18 months in oak barrels.
Jacques Seysses founded the Domaine Dujac estate in 1968, after learning winemaking with Gérard Potel at the Domaine de la Pousse d'Or in Volnay during the 1966 and 1967 harvests. He bought the Domaine Graillet in Morey-Saint-Denis, which he renamed Domaine Dujac (a pun on his first name, meaning the Estate that Jacques owns). In 1973, he married Rosalind, who quickly became a key member of the team.
Their son Jeremy started working with at the estate in 1998, followed by his wife Diana in 2001, and his brother Alec in 2003. Together the three of them are the new generation, watching over the estate’s destiny, under the benevolent eye of Jacques and Rosalind. Committed to the same quality approach as their elders, they have sought to develop the vineyard, particularly through responsible vineyard techniques, which among other things led to the certification for organic farming in 2011.
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Their son Jeremy started working with at the estate in 1998, followed by his wife Diana in 2001, and his brother Alec in 2003. Together the three of them are the new generation, watching over the estate’s destiny, under the benevolent eye of Jacques and Rosalind. Committed to the same quality approach as their elders, they have sought to develop the vineyard, particularly through responsible vineyard techniques, which among other things led to the certification for organic farming in 2011.
From only 5 hectares in 1968, the estate gradually expanded to 11 hectares in 1977, and then reached 15.5 hectares in 2005. Over the years, the estate has expanded beyond the historic site of Morey-Saint-Denis. In 2014, with the acquisition of leased vineyards in Puligny-Montrachet (the Premier Crus Folatières and Combettes), the Domaine produces wines in both Côte de Nuits and Côte de Beaune.
Domaine Dujac's winemaking is the result of much thought and experimentation, even if it remains relatively simple and non-interventionist. Grapes are vinified with little or no destemming, depending on the nature of the vintage. After being lightly pressed in a pneumatic press, the wines are transferred to the cellar by gravity, where they will spend 14 to 18 months in oak barrels.
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Ended on 18 Sep 2022
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