Summary
Domaine Dujac produces high-quality wines ranging from entry-level Bourgogne to wines made from some of the top Grand Cru vineyards in the Côte de Nuits.
Origins & Founding
In 1967, Jacques Seysses acquired Domaine Graillet in Morey-Saint-Denis and renamed it Domaine Dujac, launching the first bottlings in 1969. His vision was to blend respect for Burgundian tradition with subtle innovations to reveal each terroir’s character.
Vineyard Holdings & Production
Today, Dujac controls around 12–15 hectares spread across Côte de Nuits and Côte de Beaune, including both red (Pinot Noir) and a smaller white (Chardonnay) portfolio. Annual production is relatively limited, reinforcing its status among elite Burgundy domaines.
Classification & Status
Although Burgundy does not use a Bordeaux-style “First Growth” system, Dujac’s vineyards include Grand Cru and Premier Cru sites, placing it firmly among Burgundy’s top producers. Its reputation for finesse, complexity, and expressive terroir underscores its elite standing.
Generational Stewardship
From its founding by Jacques, the estate has moved into the next phase under the Seysses family. Sons Jeremy and Alec, together with Jeremy’s wife Diana (Snowden Seysses), now play central roles in vinification, cellar management, and administrative oversight. This generational transition ensures continuity while injecting fresh energy.
Viticulture & Winemaking Philosophy
Dujac embraces organic and biodynamic practices, having shifted from mixed approaches into full organic management by the late 2000s. In the cellar, the approach is restrained: fermentation with native yeasts, selective use of whole clusters, and oak aging (100% new oak for Grand Crus, lesser proportions for Premiers and village wines) to showcase rather than mask the site’s character.
Vintages are allowed to express themselves, and stylistic evolution has occurred e.g. in more recent vintages, partial destemming and moderated new oak use were introduced.