2008 Domaine Dujac, Chambertin Grand Cru, Bottle (750ml)
Price On Request
Rating:BH95/RP95 Wine Critics: RP = Robert Parker
AG = Antonio Galloni
BH = BurgHound
JD = Jeb Dunnuck
LP = Lisa Perrotti-Brown
VM = Vinous Media
WS = Wine Spectator
JS = James Suckling
DR = Decanter
NYR = Not Yet Rated
Guaranteed Provenance Fast Shipping
Rating:BH95/RP95 Wine Critics: RP = Robert Parker
AG = Antonio Galloni
BH = BurgHound
JD = Jeb Dunnuck
LP = Lisa Perrotti-Brown
VM = Vinous Media
WS = Wine Spectator
JS = James Suckling
DR = Decanter
NYR = Not Yet Rated
Guaranteed Provenance Fast Shipping
Product Description
BH95 This is also quite cool and restrained with relatively high-toned red pinot, raspberry and currant aromas sliding gracefully into powerful and impressively broad-scaled flavors that are rich, full, sweet and textured while being underpinned by ample minerality and very firm tannins on the focused, detailed and strikingly long, linear and compact finish. This wine has made real strides since it was acquired a few years ago though note that it is a classically styled and structured Chambertin that will require a long cellar sojourn.
RP95 Cassis, sage, and licorice dominate the nose and palate of Dujac’s 2008 Chambertin (as usual, 80% from the Clos de Beze), which unites tactile intensity with lift to an uncanny degree. Bloody raw meat, crushed stone, mineral salts, and peat add profound and genuinely mysterious complexity that grows as the wine takes on air. This firm, finely-grained beauty should prove worth following for the better part of two decades, and I would be inclined to keep corkscrew off of it for at least 6-8.
RP95 Cassis, sage, and licorice dominate the nose and palate of Dujac’s 2008 Chambertin (as usual, 80% from the Clos de Beze), which unites tactile intensity with lift to an uncanny degree. Bloody raw meat, crushed stone, mineral salts, and peat add profound and genuinely mysterious complexity that grows as the wine takes on air. This firm, finely-grained beauty should prove worth following for the better part of two decades, and I would be inclined to keep corkscrew off of it for at least 6-8.
