Domaine Dujac

Jacques Seysses was the son of Louis Seysses, a wealthy Parisian biscuit manufacturer. Jacques apprenticed during the 1966 and 1967 harvests with Gérard Potel at Domaine de la Pousse d'Or in Volnay, then purchased the 4.5-hectare Domaine Graillet in Morey-Saint-Denis in 1968 and renamed it Dujac, a contraction of du Jacques. Graillet had operated as a bulk-wine seller to négociants; Jacques had to simultaneously build a customer base, upgrade the winery, and develop a cellar discipline that would distinguish the new estate. The first estate-bottled vintage was 1969, distributed largely to restaurants through his father's business connections. The domaine expanded steadily: Échezeaux and Bonnes-Mares acquisitions through the 1970s brought the estate to 11 hectares by 1977. The decisive expansion came in 2005, when Dujac co-purchased Domaine Charles Thomas with Château de Puligny-Montrachet; the acquisition added Romanée-Saint-Vivant, Chambertin, and Vosne-Romanée parcels and brought the total to approximately 15.5 hectares.

• Jacques Seysses apprenticed with Gérard Potel at Domaine de la Pousse d'Or (Volnay) during the 1966 and 1967 harvests before founding Dujac in 1968
• 1968 founding: 4.5-hectare purchase of Domaine Graillet in Morey-Saint-Denis; estate renamed Dujac (contraction of 'du Jacques')
• First estate bottling: 1969 vintage; restaurant-focused distribution through Louis Seysses business contacts
• Estate expansion: 11 ha by 1977; 2005 shared acquisition with Château de Puligny-Montrachet of Domaine Charles Thomas added Romanée-Saint-Vivant, Chambertin, Vosne-Romanée parcels and brought estate to ~15.5 ha

Jacques Seysses pioneered whole-cluster fermentation in Burgundy at a time when most Côte de Nuits domaines destemmed entirely. The technique, which retains intact stems with the fruit during fermentation, contributes aromatic lift, structural complexity, and a fresh character that becomes a defining signature when stems achieve full ripeness. Through the 1970s and 1980s, Jacques's commitment to whole-cluster (often 100 percent of fruit), to 100 percent new oak across all wines, and to non-interventionist cellar work established the modern Dujac identity. Jeremy Seysses joined in 1998 after UC Davis-trained Diana Snowden Seysses entered the family circle through their marriage; Diana joined the domaine in 2001 and brought formal oenological training plus an international perspective. Alec Seysses joined in 2003. Jacques ceded winemaking control in 1999. Under Jeremy and Diana the cellar approach evolved: selective destemming based on vintage and stem ripeness replaced the prior 100 percent whole-cluster default; new oak percentages tiered down to 100 percent for Grand Cru, 60 to 80 percent for Premier Cru, and ~40 percent for Village.

• Jacques Seysses pioneered whole-cluster fermentation in Burgundy at a time when most Côte de Nuits domaines destemmed entirely
• Jeremy Seysses joined 1998; Diana Snowden Seysses (UC Davis oenology) joined 2001 through marriage; Alec Seysses joined 2003; Jacques ceded winemaking control 1999
• Under second generation: selective destemming by vintage and stem ripeness replaces prior 100 percent whole cluster default
• New oak tiered: 100 percent Grand Cru, 60 to 80 percent Premier Cru, ~40 percent Village; reduced from Jacques-era 100 percent across all tiers

The 15.5-hectare estate spans 17 appellations across the Côte de Nuits and Côte de Beaune with seven Grand Crus anchoring the portfolio. Clos de la Roche is the flagship: approximately 1.95 hectares across six parcels in Morey-Saint-Denis with vines averaging 45 to 50 years old; the bottling is dark-fruited, mineral, and structured for two-decade cellar evolution. Clos Saint-Denis (1.45 hectares across two parcels) provides the more delicate, perfumed counterpoint with finer tannins and floral character. Bonnes-Mares straddles the Morey-Saint-Denis and Chambolle-Musigny boundary and contributes red-fruited Grand Cru breadth. The 2005 Charles Thomas acquisition brought Échezeaux, Charmes-Chambertin, Chambertin, and Romanée-Saint-Vivant parcels into the estate. Premier Cru holdings span Gevrey-Chambertin Les Combottes (the southernmost Premier Cru of Gevrey bordering Morey, considered by the estate as an extension of Morey terroir) and multiple Vosne-Romanée Premier Crus including Aux Malconsorts. The 2014 lease of Puligny-Montrachet Premier Cru parcels in Les Folatières and Les Combettes formalized the white wine program into the Côte de Beaune.

• Clos de la Roche Grand Cru: ~1.95 ha across 6 parcels; vines 45 to 50 years; estate flagship; dark-fruited, mineral, two-decade cellar evolution
• Clos Saint-Denis Grand Cru: 1.45 ha across 2 parcels; more delicate and perfumed than Clos de la Roche
• Five additional Grand Crus from 2005 Charles Thomas acquisition: Bonnes-Mares, Échezeaux, Charmes-Chambertin, Chambertin, Romanée-Saint-Vivant
• Puligny-Montrachet Premier Crus Les Folatières and Les Combettes leased 2014; anchors the white wine program into the Côte de Beaune

Organic conversion began experimentally in 2001 on one third of the estate's vineyards under Jeremy's direction. Full estate conversion completed in 2008 and certification followed in 2011, placing Dujac among the earliest Côte de Nuits estates to fully convert. Biodynamic practices entered the program in 2003, with herbal preparations, lunar-calendar work, and biodynamic compost applied across the estate without seeking formal Biodyvin certification. Cordon-de-Royat training on younger vines limits vigor; cover cropping replaces herbicide work; target harvest is approximately 35 hl/ha. The cellar uses gravity transfer where possible from vineyard reception through barrel and bottle. Fermentation runs with indigenous yeasts only for approximately two weeks. Wines age 14 to 18 months in French oak barrels with the tiered new oak regime, then transfer to stainless steel for a brief lees-aging period before bottling unfined in February or March of the second year after harvest.

• Organic conversion: experimental on one third of estate 2001; full conversion 2008; certified 2011
• Biodynamic practices from 2003: herbal preparations, lunar-calendar work, biodynamic compost; no Biodyvin certification sought
• Target harvest ~35 hl/ha; cordon training on younger vines limits vigor; cover cropping replaces herbicide work
• Cellar: gravity transfer throughout; indigenous yeast fermentation; ~2 weeks fermentation; 14 to 18 months French oak (tiered new oak); brief stainless-steel lees period; bottled unfined February/March of second year

Dujac sits at the apex of Morey-Saint-Denis commerce, holding three of the village's five Grand Crus (Clos Saint-Denis, Clos de la Roche, Bonnes-Mares) and producing the most-recognized contemporary Morey style. Jeremy Seysses describes Morey-Saint-Denis as characterized by musk, nutmeg, and cinnamon with a warmth and slight rusticity that distinguishes it from the silkier Chambolle-Musigny wines to the south. The Dujac approach (whole-cluster fermentation, restrained new oak under the second generation, organic and biodynamic vineyard work) translates that character into Pinot Noir of aromatic lift, refined tannin, and structured longevity. The cohort that defines the apex of Morey-Saint-Denis commerce alongside Dujac includes Domaine Ponsot, Domaine Hubert Lignier, Domaine Stéphane Magnien, and Domaine Pierre Amiot; the broader Côte de Nuits apex cohort includes Domaine de la Romanée-Conti, Domaine Leroy, Domaine Armand Rousseau, Domaine Georges Roumier, Domaine Comte Georges de Vogüé, Domaine Jacques-Frédéric Mugnier, Domaine du Comte Liger-Belair, and Domaine Méo-Camuzet. Approximately 80 percent of production exports to international markets, raising Dujac's profile from its earliest decades and anchoring the contemporary commercial position.