Domaine Dujac

The work in the vineyard and the respect for plants are paramount for the Dujac family. That is why all vineyards are worked by plow, without the use of pesticides. They occasionally use organic compost which promotes microbial activity and the biological balance of the soil.
After a first experiment in 2001 over an area of 4 hectares, the entire estate was converted to organic farming and received the organic agriculture certification in 2011. Biodynamic practices were introduced in 2003 and are now used throughout the vineyard.
Regarding the production, although the tools have evolved, the vinification style has not changed much since the foundation of the estate. It is the result of much thought and experimentation, even though it remains relatively simple and non-interventionist.
The grapes are vinified with little or no destemmed berries, depending on the nature of the vintage. Only indigenous yeasts are used for winemaking in order to preserve the authenticity of the wines. The fermentation takes about two weeks with a few light punch downs at the start, then pumping over for a smoother extraction towards the end of fermentation. The balance between the firmness and suppleness of the tannins is one of the biggest concerns of the Seysses family.
Aging plays a key role in the refining of tannins. That is why, after being lightly pressed in a pneumatic press, the wines are transferred to the cellar by gravity, where they will spend approximately between 14 and 18 months in oak barrels with a significant proportion of new wood.

The Dujac estate is now co-managed by the two sons of Jacques and Rosalind Seysses, Alec and Jérémy, and Diana, the latter’s wife. The three of them perform tasks both in the vineyard and the cellar, supported by a loyal team of experts, some of whom have been with them for over twenty years.

Not being from Burgundy, Jacques Seysses became a winegrower by vocation. He learned winemaking from Gérard Potel at the Pousse d’Or Estate, in Volnay, during the 1966 and 1967 harvests. In 1968, he bought the Graillet estate in Morey-Saint-Denis, which he renamed Domaine Dujac (the contraction of “du Jacques”). In 1973, he married Rosalind who quickly became essential in his life.
Jeremy Seysses joined the estate in 1998, followed by his wife Diana in 2001 and his brother Alec in 2003. The three of them now form the new generation of winemakers who, under the watchful eye of Jacques and Rosalind, watch over the estate’s destiny.
Committed to the same quality approach as their elders, they successfully developed the business, particularly in their approach to grape growing, which earned them the organic farming certification in 2011.
The estate gradually grew from 5 hectares in 1968 to 11 hectares in 1977 and 15.5 hectares in 2005, thanks in part to a major acquisition. Over the years, the estate has thus extended beyond the historic establishment in Morey-Saint-Denis and produces wines both in Côte de Nuits and Côte de Beaune and, after the takeover in 2014, also in Puligny-Montrachet (the premiers crus Les Folatières and Les Combettes).