Domaine Dujac is located in Morey-Saint-Denis, Burgundy. The estate owns 17.5 hectares of vines cultivated following the organic principles since 2001, biodynamic concepts since 2008 and certified organic since 2012.

The current winemakers are Jeremy Seysses and Jacques Seysses. Their wines are known as remarkably seamless, charming, full-bodied, and velvety, with a deep and aromatic core.

The top wines of the domaine are Gevrey-Chambertin Grand Cru, Chambolle-Musigny Bonnes-Mares Grand Cru, Clos Saint-Denis Grand Cru. The Gevrey-Chambertin Grand Cru 2009 scored 98, Chambolle-Musigny Bonnes-Mares Grand Cru 2020 scored 96 - 98, and the Clos Saint-Denis Grand Cru 2019 scored 97 by the Wine Advocate.

Robert Parker’s tasting notes on the Gevrey-Chambertin Grand Cru 2009: “The 2009 Chambertin is flat-out stunning. It boasts gorgeous textural finesse and sheer energy from the very first taste. Blue and black fruit lead to spices, mint, liquorice and tar as the wine explodes from the glass. Next to some of the other grand crus in the Dujac lineup, the Chambertin often comes across as quite obvious. Some of the wine’s subtler qualities emerge, but only over time. Layers of fruit crescendo to the palate staining finish. The Chambertin combines power and finesse to a degree seldom seen, even in Burgundy. This is pure sophistication. Anticipated maturity: 2024-2044.”

Domaine Dujac is managed by Jeremy Seysses and Jacques Seysses.

The domaine was founded in November 1967 by Jacques Seysses. He purchased a 5-hectares Domaine Graillet and renamed it Domaine Dujac. Jacques Seysses was taught the art of winemaking by Burgundian legend Gérard Potel at Domaine de la Pousse d’Or.

The first vintage, in 1968, due to a complicated year, was sold off in bulk. In 1973, Jacques Seysses was joined by his wife, - Rosalind Boswell, who became an important person in the team. Their children, Jeremy Seysses, Alec Seysses, and Paul Seysses, also gradually started working at the domaine. Besides, Jeremy Seysses is assisted by his wife, Diana Seysses, who also plays a significant part in developing the family estate.

In 2000, Jeremy Seysses along with his father established négociant business known as Dujac Fils & Père.

The holdings of Domaine Dujac have been expanded with time. The latter-day acquisitions are some unique vineyards purchased from Domaine Thomas-Moillard in 2005 and leased vineyards in Puligny-Montrachet - Folatières and Combettes acquired in 2014.

The vineyards of Domaine Dujac have been cultivated according to sustainable principles since 1987. Still, from 2001 the vineyards were converted to organic farming and biodynamics by 2008, with organic certification in 2012.

The vineyards are mechanically ploughed to avoid the usage of weedkillers. Pruning is carried out in either Cordon de Royat or Guyot-Poussard method. Green harvesting is conveyed if needed. The soils are periodically organically composted to encourage microbial activity and keep the soil healthy.

For vinification, Jacques Seysses and Jeremy Seysses prefer to use grapes whole-bunch. The amount of whole clusters depends on the vintage and ripeness of the stems.

Fermentation is carried out with the help of ingenious yeasts and lasts for two weeks. In addition, punching down at the beginning and then pumping over towards the end of fermentation is applied. Afterwards, the wines are lightly pressed under a pneumatic press and transferred to the cellar by gravity. The maturation lasts from 14 to 18 months. The whites spend a year in barrels and then an additional 6 months in stainless steel tank or cement egg.

The new wood is purchased two years in advance to ensure a sufficient drying period.

The cellar was renovated in recent years, so the malolactic fermentation happens later, and the wines are rarely racked.

The wines are neither filtered nor clarified before bottling.