Dujac Clos de la Roche Grand Cru 2005 750ml

Burghound.com, Nov 22, 2017
The surprisingly expressive nose is quite floral and spicy with still completely primary aromas of black cherry, warm earth and a hint of the sauvage. There is excellent richness to the focused, intense, vibrant and well-muscled full-bodied flavors that carry ample authority and punch on the complex, broad and superbly long finish that reflects a hint of mocha. There is real depth of material here and the intensity builds from the mid-palate on back to the explosive if slightly austere finish. This is going to require plenty of patience as another 20+ years will be necessary if you wish to see it at its peak. Tasted thrice recently with consistent results.

Louis Seysses, biscuit manufacturer and gastronome, had a taste for good food and fine wines. His son Jacques Seysses quickly came to share his father's passion, and he decided he would not only like to drink the wine but make it as well. With the help of his father, Jacques began his career in wine with an apprenticeship with Gérard Potel at the Domaine de la Pousse d'Or. He spent two harvests there during which time he was lucky enough to talk and listen to the famous Burgundian winemakers of the times whom he greatly admired.
Possibly Jacques' greatest contribution to the Domaine has been to instill his desire to search for new ways to improve the wine and the way wine is made. Though his vinification style looks relatively simple and non interventionist, it is result of much thought and experimentation. The style of wines must be elegance and finesse, with supple and well integrated tannins. The search is for equilibrium, harmony, length and complexity! This is why the grapes are vinifed with little or no destemming, Jacques being convinced that experience has shown that, despite certain inconveniences, such as loss of color, this give the wines greater complexity.
His style is influenced by his great respect for Burgundy's terroir. His complete trust in the terroir means he tries interfere as little as possible in order to allow the fruit to fully express itself and its origins. Burgundy made great wines far before the arrival of oenology and modern equipment. Experience, knowledge and technology are here to help us remedy the imperfections of the year, but if all is well there is no reason to tamper or intervene.

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