Dujac

### History Jacques Seysses founded Dujac in 1967 when he purchased Domaine Graillet in Morey-Saint-Denis, having no family winemaking background but considerable determination and well-placed friendships, including a formative relationship with Henri Gouges. The name is a phonetic compression of "du Jacques," straightforward and unpretentious. Over the following decades Seysses built the domaine parcel by parcel, acquiring holdings in some of the Côte de Nuits's most important sites. He was also unusually internationalist for a Burgundian of his generation, collaborating on projects in California and Oregon and welcoming foreign winemakers to apprentice at Dujac, which gave the domaine an outward-looking reputation uncommon in the region at the time.

In the 2000s, his sons Jeremy and Alec joined the domaine, and Jeremy's wife Diana Snowden Seysses, a Californian winemaker, became an integral part of the team. The transition was gradual and collegial rather than a sharp handover. Jacques remains involved in an advisory capacity. The family also produces wines under the Dujac Fils et Père label, sourced from purchased grapes and wine, which sits alongside the domaine's estate bottlings without confusion because the two lines are clearly distinguished.

### Vineyards Dujac's holdings are concentrated in Morey-Saint-Denis but extend meaningfully into Gevrey-Chambertin, Chambolle-Musigny, and Vosne-Romanée. Grand Cru parcels include Clos de la Roche and Clos Saint-Denis (both in the home village), Bonnes-Mares, Charmes-Chambertin, and Echézeaux. Premier Cru holdings include Vosne-Romanée Aux Malconsorts and Les Beaux Monts, among others. The domaine farms somewhere in the range of fifteen hectares in total across these sites.

Dujac has farmed organically for many years and has moved toward biodynamic practices across at least a portion of the estate, though the domaine has not always publicized the specifics in detail. The vineyards sit on the classic Côte de Nuits limestone and clay mix, with variation by site: Clos de la Roche is notably stony and well-drained; Malconsorts sits on deeper, richer soils at the southern end of Vosne. Vine age varies across the holdings but includes old vines in the most prized parcels.

### Winemaking Dujac is among the most committed practitioners of whole-cluster fermentation in Burgundy, often retaining a high percentage of stems even in lesser vintages. The approach is not absolute dogma but it is a consistent signature, and it contributes the spice, structure, and aromatic lift that characterize Dujac wines across the range. Fermentation relies on native yeasts. The wines are aged in a meaningful proportion of new oak, higher than many Burgundy producers of the natural-leaning school, though the oak is well-integrated rather than dominant in the finished wines. Aging takes place in barrel for roughly twelve to sixteen months depending on the cuvée. Dujac bottles without fining and with minimal or no filtration.

The resulting style leans toward fragrance and finesse rather than weight or extraction. Even the Grand Crus tend to show a translucent, perfumed quality in youth, with tannins that owe more to the stems than to the skins. The wines are regarded as relatively approachable young by Côte de Nuits standards but also age well over ten to twenty years in good vintages. Clos de la Roche is generally considered the domaine's most complete and age-worthy wine.