Clos de la Roche, Grand Cru, 2011

  Domaine Dujac

Clos de la Roche, Grand Cru

Contains Sulphites.

About Domaine Dujac

For nearly half a century, Domaine Dujac has been run by Jacques Seysses. He has overseen the expansion of the domaine from some 5 hectares that it was in 1967, to the 15.25 cultivated today. Whilst the baton of day-to-day activity may have passed to Seysses’ sons, Alec and Jeremy and daughter-in-law, Diana, Jacques remains an integral part of Dujac.
Located in Morey-St-Denis and covering 11 appellations, including the Grand Crus of Bonnes Mares and Charmes Chambertin as well as the 1er Crus of Malconsorts, Aux Combettes and Morey-St-Denis - parcels are small and selections precise. Inspired by the great Burgundian vigneron, Charles Rousseau, the Seysses’ aim is to make elegant, fine, complex and charming wines.
Fermentation includes stems so as to avoid bruising the grapes, macerations are short, with maturation taking place in 80% new oak for Premier Crus, 100% new oak for Grand Crus, remaining on lees for a year.

Appellation: Clos de La Roche

Although Morey chose to append St-Denis (from the Clos St Denis) to its name , Clos de la Roche is probably the finest and most renowned vineyard in the commune, a large Grand Cru spanning 16.9ha. The soil is rich in marl and the micro climate warm, a combination that gives broad, ripe, rich and very opulent wines that can be particularly flattering when young, though they age very well. It is the flagship wine of Ponsot, but many other fine examples can be found from Leroy, Rousseau, Dujac and Louis Remy.

Grape Type: Pinot Noir

Pinot Noir is the classic grape of red burgundy, whose greatest wines are concentrated in the east and south-east-facing clay/limestone hills of Burgundy's Côte d'Or. A notoriously temperamental variety, Pinot Noir has proved difficult to grow in certain climates and soils and will not tolerate over-cropping. The best examples have wonderfully expressive aromas and thrillingly pure bitter sweet red forest fruit and cherry flavours, developing truffle and game overtones with age. Outside of Burgundy, Pinot Noir has had great success in New Zealand, California’s Carneros, Oregon and the more marginal, cooler districts in Australia. Along with Chardonnay and Pinot Meunier, Pinot Noir is also one of the major components of Champagne.