Wine Advisor
Domaine Dujac, Puligny Montrachet 1er Cru Les Combettes 2019
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Description
Tasting notes
Reviewed by: William Kelley
Aromas of crisp nashi pear, white flowers, pastry cream and apricot preface the 2019 Puligny-Montrachet 1er Cru Les Combettes, a medium to full-bodied wine that's more muscular and concentrated than this year's Folatières, with lively acids and a mouthwatering finish.
Reviewed by: Neal Martin
The 2019 Puligny-Montrachet Les Combettes 1er Cru comes from vines in excess of 50-year old vines and was picked on 11 September. It demonstrates more precision and a little more tension than the Les Folatières. This contains a very subtle smokiness that complements the green apple and pear aromas - more Puligny and less exotic than the Folatières. The palate is well balanced with a fine bead of acidity, lovely dried apricot and Clementine notes segue into a very composed finish that lingers with traces of white chocolate on the aftertaste. Excellent.
About the Producer
Domaine Dujac is managed by the Seysses family. It was founded in 1967 by Jacque Seyesses. At the beginning, Château Dujac had only 4.5 hectares of vineyards in Morey-Saint-Denis. The vineyards were expanded with the purchase of Echezeaux, Bonnes MaresChambertin, Romanee St Vivant and Vosene-Romanee. The estate also owns 1.95 hectares of vineyards in the Clos de la Roche, where the vines are on average 45 to 50 years old. The estate also has 1.45 hectares of vineyards in Clos Saint-Denis, with vines of an average age of 45 to 50 years. In 2005, Château Dujac, together with Chateau de Puligny-Montrachet, acquired Domaine Charles Thomas, acquiring Charles Thomas' shares in the vineyards of Chambertin, Vosne- Romanee and other vineyards. However, the estate sold some of its vineyards after the purchase in order to finance the purchase. However, this acquisition allowed the estate to expand to around 15.5 hectares. Under Jacques' leadership, Château Dujac has developed very well. The grapes were pressed whole and the must was fermented in new oak barrels, and in 1999, when Jacques handed over the running of the estate to his son, the way the estate was made changed dramatically: the grapes were sometimes destemmed and the barrels used for fermentation were probably only 25% new oak. However, the estate's Grand Cru wines are still matured in new oak barrels, while the Grand Cru wines are matured in 60% to 80% new oak barrels. Bottling usually takes place in February or March of the following year. The estate produces around 4,650 bottles/hectare of wine.
