2019 Domaine Dujac, Clos Saint-Denis Grand Cru, Magnum (1.5L)
Price On Request
97RP97DR
Critic key
RP = Robert ParkerDR = Decanter
- Rating
- RP97/DR97
- Producer
- Dujac
- Vintage
- 2019
- Region
- Burgundy
- Appellation
- Clos Saint-Denis
- Country
- France
- Classification
- Grand Cru
- Format
- Magnum
- Volume
- 1500mL
- ABV
- 13.5
- Type
- Still
- Color
- Red
We guarantee the authenticity of the wines we sell and are dedicated to ensuring that the wines you receive from us are sourced responsibly and held to the highest standards.
In-stock wines typically ship within one business day, with same-day shipping available for orders placed before 3 PM PST Monday-Friday after shipping confirmation. Adult signature is required upon delivery, and every shipment is packed with care using premium wine shipping materials.
Product Description
RP97 "The 2019 Clos Saint-Denis Grand Cru is performing superbly in bottle, soaring from the glass with scents of cherries, red berries, rose petals, orange peel and exotic spices. Full-bodied, ample and sensual, it's seamless and complete, with a velvety attack that segues into a vibrant core of fruit, concluding with a long, perfumed finish." WK for TWA Jan 2022
DR97 "The domaine owns two parcels of Clos-St-Denis: 1.1ha down the slope from Ponsot and 0.37ha in the Lieu-dit Calouère. Here, the cold maceration and whole cluster fermentation have produced a wine of immense concentration, with lovely dark fruit character of a floral cast and considerable substance on the palate, which is ripe and weighty, yet still very fresh. This shows superb elegance and breed; discreet, yet absolutely marvellous quality." CC for DR Oct 2020
William Kelley for RobertParker.com writes, "Of course, readers will be familiar with the outlines of the Dujac approach to producing red Burgundy: organic farming, fermentation in (for the most part) concrete vats with a predominance of whole clusters and élevage in barrels largely sourced from Tonnellerie Rémond. Since Jeremy Seysses took the reins from father Jacques in 2001, there have been evolutions: Inspired by Christophe Roumier, Jeremy seeks to retard malolactic fermentation, he's tried retaining more lees and there were experiments with leaving the wines unracked throughout their élevage. In the last handful of years, everything appears to have fallen into place in what might be called the contemporary Dujac style, and the last few vintages have been, to my palate, especially successful. A new winery in Morey-Saint-Denis is nearing completion, complete with carbon-capture technology, so later in 2022, I look forward to reporting on the next chapter in the Dujac story." Published: Jan 20, 2022
DR97 "The domaine owns two parcels of Clos-St-Denis: 1.1ha down the slope from Ponsot and 0.37ha in the Lieu-dit Calouère. Here, the cold maceration and whole cluster fermentation have produced a wine of immense concentration, with lovely dark fruit character of a floral cast and considerable substance on the palate, which is ripe and weighty, yet still very fresh. This shows superb elegance and breed; discreet, yet absolutely marvellous quality." CC for DR Oct 2020
William Kelley for RobertParker.com writes, "Of course, readers will be familiar with the outlines of the Dujac approach to producing red Burgundy: organic farming, fermentation in (for the most part) concrete vats with a predominance of whole clusters and élevage in barrels largely sourced from Tonnellerie Rémond. Since Jeremy Seysses took the reins from father Jacques in 2001, there have been evolutions: Inspired by Christophe Roumier, Jeremy seeks to retard malolactic fermentation, he's tried retaining more lees and there were experiments with leaving the wines unracked throughout their élevage. In the last handful of years, everything appears to have fallen into place in what might be called the contemporary Dujac style, and the last few vintages have been, to my palate, especially successful. A new winery in Morey-Saint-Denis is nearing completion, complete with carbon-capture technology, so later in 2022, I look forward to reporting on the next chapter in the Dujac story." Published: Jan 20, 2022