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Red Wine: 1983 | Domaine Dujac | Bonnes Mares

The reds from 1983 were quite tannic and hard when young, but they have rounded out over time and really blossomed.

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Producer: Domaine Dujac

Ratings: WA | 92

Vintage: 1983

Size: 750ml

ABV: 13%

Varietal: Pinot Noir

Country/Region: France, Burgundy

Detailed Description

The reds from 1983 were quite tannic and hard when young, but they have rounded out over time and really blossomed.

Reviews:

• Wine Advocate: The Bonnes Mares is a very fragrant, richly perfumed wine with only a medium ruby color, but long, spicy flavors suggestive of berry fruit and cinnamon. Some firm tannins are present, so expect the Bonnes Mares to be at its peak by 1992-1995. No doubt this wine, the best of Dujac's 1983s, will be impossible to obtain, for only two barrels, or 50 cases, were produced.

Producer InformationDomaine Dujac is a highly regarded and critically lauded wine producer based in Burgundy's Morey-Saint-Denis appellation. It makes high-quality wines from Pinot Noir and Chardonnay, ranging from entry-level Bourgogne to wines made from some of the top Grand Cru vineyards in the Côte de Nuits, including Clos de la Roche and Le Chambertin. The domaine was founded in 1968 by Jacques Seysses, who had spent the previous few years travelling around Burgundy learning the craft from the likes of Aubert de Villaine at Domaine de la Romanée-Conti and Charles Rousseau of Domaine Armand Rousseau. He purchased a small, run-down property in Morey-Saint-Denis and planted some Pinot Noir and Chardonnay. The family also runs a négoce firm, Dujac Fils & Père, set up in 2000, allowing fruit to be bought in as and when required. This label generally features fruit acquired around Morey and the nearby communes, pushing out into Nuits-Saint-Georges and Chambolle-Musigny. Jeremy Seysses gradually took over from his father Jacques after he started working at the domaine in 1998. He has since been joined by wife Diana and brother Alec. Since the 1960s, Dujac has made a few small changes to its winemaking style. Less new oak is used for the younger wines, and the winery is now air conditioned to allow for later malolactic fermentation. Traditionally, whole bunch pressing was used, but now the grapes undergo a small amount of destemming if ripeness levels are not high enough. Other than this, the wines have been made in the same way for half a century and are never filtered and very rarely fined.

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