Domaine Dujac is a benchmark Côte de Nuits estate based in Morey-Saint-Denis, founded in 1967 by Jacques Seysses and now run by the second generation—Jérémy and Alec Seysses—together with winemaker Diana Snowden Seysses. The domaine’s core lies in Morey, but its footprint stretches across the great villages of the slope, with blue-chip holdings that include Clos de la Roche and Clos Saint-Denis, as well as parcels in Bonnes-Mares, Echézeaux, Charmes-Chambertin and others. A complementary micro-négoce label, Dujac Fils & Père, broadens the range with purchased fruit from long-term partners, bottled in a clearly distinct style and livery.
Viticulture is thoughtful and exacting, with a long commitment to organics (and biodynamic practices in parts), low yields, and meticulous hand work by parcel. Picking is keyed to flavour and stem maturity rather than sugar alone, preserving natural acidity and aromatic lift. In the cellar, the house signature is judicious whole-cluster fermentation—varying by cru and vintage—bringing perfume, freshness and filigree tannins. Élevage in French oak is calibrated to the wine’s scale (more for grands crus, less elsewhere) so wood reads as texture and length, not overt flavour.
The reds are defined by clarity and line: red-to-black cherry and raspberry, rose and spice, and a cool, stony thread that feels very Côte de Nuits. Morey wines show the estate’s calling card—poise and inner perfume—while neighbouring crus express their own dialects with precision rather than excess. A small but characterful set of whites (Morey-Saint-Denis Blanc, Puligny-Montrachet and selected premiers crus) mirrors the same brief: tension first, with discreet lees-derived texture.
Dujac wines are built to evolve. Village bottlings typically begin to drink well from 4–6 years; premiers crus from 6–10; grands crus from 10–20+ depending on the season—trading youthful florals and whole-bunch spice for truffle, sous-bois and silky, long-chained tannins. Across the range, the common thread is transparency to place: careful farming, sensitive use of stems, and oak as a frame for vineyards that speak clearly in the glass.
