Good medium red. Brighter, higher toned aromas of red cherry, redcurrant, tobacco and vanillin oak. Sweet and nicely concentrated; not quite as dense as the last, but the sweetness builds nicely with aeration. Finishes rather oaky and a bit dry.
Robert Parker 90
This ruby-colored wine offers aromas of red and black fruits and Asian spices. On the palate, this feminine, straightforward, medium-bodied, velvety-textured, and ripe wine reveals sweet red berries and toasty oak flavors. Its tannic finish leads me to believe this offering will require some cellaring. I would suggest drinking it between 2002 and 2006. My visit to the Domaine Dujac was perplexing. Jacques Seysses, the estate’s owner and director, informed me that the 1996 vintage was defined by its low acidity. This statement was shocking to hear as I had already been tasting the vintage’s wines for a few weeks (I had started at the southern extremity of the Cote d’Or and was working my way north) and everybody I had visited had expressed the contrary. Upon tasting Dujac’s wines I understood his position. While 1996 reds at virtually every estate of the Cote are packed with crisp, juicy, and lively berry fruit, Dujac’s are jammy, supple, and sultry – more reminiscent of 1985s or 1990s than 1996s. The hundreds of 1996s I tasted indicate that the Seysses are wrong in their assessment of the vintage as a whole, but simply reflects the character of their estate’s wines. Seysses believes, and I concur, that his 1995s are more concentrated and structured – and will therefore require more cellaring – than his 1996s. The estate’s yields were high in 1996 (almost fifty percent higher than in 1995), ranging from 48 hectoliters/hectare in the village appellations to 42 h/h for the grand crus, yet sugar levels were slightly higher than in 1995. Importer: Wilson-Daniels, St. Helena, CA; tel. (707) 963-9661.
Anticipated maturity: 2002-2006