2007 Dujac Gevrey-Chambertin 1er Aux Combottes 1x75cl

Vinous 90

Palish red. Cherry, red berries, rose petal, spices and a peppery nuance on the nose. Sweet, dense and medium-bodied, with concentrated flavors of red fruits and spices nicely perked up by dusty minerality. Finishes with sweet tannins and lovely length. Showing some oak spice today. [Stephen Tanzer, 03/01/2010]

Wine Advocate 89

Tart, ripe red fruits and oregano on the nose of the Dujac 2007 Gevrey-Chambertin Les Combottes signal the sort of impression conveyed seamless throughout this polished yet bright Pinot. Here too, hints of caramelization strike an at least as yet rather detached tone, and while there is undeniably impressive persistence, this is less fun or juicily satisfying to savor for now than is the corresponding Morey 1er Cru. I would plan on following it, watchfully, over the next 4-6 years.

The Dujac 2008s were not racked until last December, and bottling took place January through March. a oeThe malic acid numbers were high-ish, but not significantly higher than in, say, 2006 or 2001,a says Jeremy Seysses in an effort to explain what he admitted were a oefor us, excessively late malos. I have a feeling it was a lack of nutrients that were wash out,a he continues, since, after all, a oeit rained a lot in 2008a with, he adds, a oepoor fruit set proving to be the vintage’s saving grace. I think we would actually have had less to harvest (i.e. worth keeping) if we had had a better fruit set. There was rot, but can you find it in any of the wines? That’s a credit to how far Burgundy has come along in terms of sortinga (which Dujac does exclusively in the vineyard, not on sorting tables ” the name of their U.S. importer ironically notwithstanding). a oeI didn’t love my lack of options in 2007,a says Seysses of the preceding season, a oeso we picked early ” earlier even than in 2003.a In vinification a oewe decided not to force too much, and just to keep it charming,a which is exactly how I thought the wines turned out. a oeAt Domaine Dujac, we’re never been that attached to deep color, so we’re quite tolerant (in that regard), and the least thing we wanted to do was make hard wines. I de-stemmed more (than usual, or than in 2008). The fruit felt fragile, so in barrel I kept the wines under a bit more free sulfur than usual, which reinforced their lightness.a Seysses opines that 2007 was not a year in which old selections displayed their overall superiority to clones, because a oeif yo(‘re Pinots) were riper earlier, you were ripe while it was raining,a whereas in 2008 you could scarcely get too much ripeness.

Importer: The Sorting Table, Napa, CA; tel. (415) 491-4724 [David Schildknecht, 30/06/2010]

Anticipated maturity: 2010-2016