Dujac Fils et Père is the négociant arm of the revered Domaine Dujac, created to extend the family’s winemaking philosophy beyond their own vineyards while maintaining the same precision, integrity, and unmistakable Dujac style. Founded by Jacques Seysses in 1967 and now run by his son Jeremy Seysses (alongside his wife Diana and brother Alec), Dujac has long been one of Burgundy’s leading voices — and Fils et Père allows that voice to be heard across a broader range of appellations.
The name translates simply as “Dujac, father and son,” a nod to the family’s multi-generational approach. While Domaine Dujac focuses on estate-grown fruit from their own holdings in Morey-Saint-Denis, Gevrey-Chambertin, Vosne-Romanée, and Chambolle-Musigny, the Fils et Père label sources grapes from trusted growers across the Côte de Nuits and occasionally the Côte de Beaune. All grapes are purchased as fruit, not juice or wine, giving the team complete control from fermentation to bottling.
The winemaking remains unmistakably Dujac: whole-cluster fermentation, native yeasts, gentle extraction, and élevage in French oak barrels (typically 20–30% new). The goal is clarity and texture rather than power, preserving the natural perfume and structure of Pinot Noir while capturing the nuance of each village and vintage.
The range includes village-level wines such as Gevrey-Chambertin, Chambolle-Musigny, Morey-Saint-Denis, Vosne-Romanée, and Nuits-Saint-Georges, as well as regional Bourgogne Rouge. Each cuvée reflects the same disciplined balance of elegance and energy that defines the Dujac name.
Stylistically, Dujac Fils et Père wines are open, supple, and finely scented — accessible in youth yet capable of graceful ageing. They show red berry fruit, rose, and spice lifted by vibrant acidity and fine, chalky tannins.
In essence, Dujac Fils et Père bridges the gap between Burgundy’s great terroirs and drinkers seeking the Dujac touch at a more approachable level. It is not a second label but a continuation of a philosophy: respect for site, restraint in the cellar, and the quiet conviction that great Burgundy should always be transparent, elegant, and alive.
