Domaine Claude Dugat is one of the best domains in Gevrey-Chambertin, Burgundy. Despite the little size, three hectares of their own vineyards and three hectares rented, the domaine makes cult wines. Bertrand Dugat, Laetitia Durat and Jeanne Durat are now in charge of winemaking. They follow organic, sustainable and biodynamic principles.

The wines of the domaine express amazing aroma and show balanced fruit and a supple texture.

The top wines of the domaine are: Griotte-Chambertin Grand Cru, Charmes-Chambertin Grand Cru, Chapelle-Chambertin Grand Cru. The Griotte-Chambertin Grand Cru 2002 scored 100, the Charmes-Chambertin Grand Cru 1996 scored 97-99 and the Chapelle-Chambertin Grand Cru 2002 scored 97-98 by the Wine Advocate.

Robert Parker’s tasting notes on the Griotte-Chambertin Grand Cru 2002: “An extraordinary wine, Dugat's 2002 Griotte-Chambertin Grand Cru unfurls in the glass with aromas of dark berry fruit, exotic spices, rose petals, licorice, musk and orange rind. Full-bodied, deep and complete, it's layered and multidimensional, with velvety tannins, incredible intensity of flavor and bright girdling acids. Concluding with a long, perfumed finish, this is a remarkable bottle that's in its prime today.”

Domaine Claude Dugat is now managed by a brother and his two sisters - Bertrand Dugat, Laetitia Durat and Jeanne Durat, who also run a small négociant business named “La Gibryotte”. They succeeded their father Claude Dugat who had been in charge of the domaine since 1991.

It was Claude Dugat’s father - Maurice Dugat, who founded the domaine in 1955. Maurice Dugat bought historic Grange des Dimes - stone barn, constructed in 1219, and converted it into a winery facility, now named the Cellier des Dimes.

Domaine Claude Dugat’s vineyards are run according to organic, sustainable and biodynamic approaches. Fertilisers or herbicides are not used. Harvesting is done late, manually.

The grapes are fully destemmed and then punched down twice a day. The wines spend about two weeks in vats after which the juice is left to settle for two days before going to barrel. Francois Fréres cooperage barrels are used in such proportions: 100 percent new oak for the grands crus, 75 percent for premiers crus and 40 percent for village wines