2001 Clos Saint-Denis Grand Cru
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2020 - 2035
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2018 - 2040
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The Dujac team did a lot of green harvesting in 2002, according to Jeremy Seysses, holding yields to a low 32 or 33 hectoliters per hectare for the grand crus.Only the fine lees were kept in 2002, as the objective from the outset was to keep the wines on their lees, unracked, until the bottling.Jeremy Seysses describes the young 2002s as lush, leesy and sweet, but less powerful than the estate's '99s.The estate did a good bit of destemming in vintage 2001 but is now backing away from this approach (only 10% to 20% of the fruit was destemmed in 2002).The 2002s showed outstanding potential in November, and the top 2001s have turned out very well.(Wilson-Daniels, St. Helena CA Chambers & Chambers, San Francisco CA
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Jeremy Seysses told me that he and his father Jacques consider 2001 to have better acidity and structure than 2000, with generally less jammy fruit character (acidification was required virtually across the board in 2000). He compared the young 2001s to the estate's '95s. The grape skins were even riper in 2000," noted Seysses, "but the fruit was also a bit overripe." The Seysses purchased a destemmer for the 2000 vintage, and ultimately destemmed most of their fruit due to the low acidity of the vintage (the stems are high in potassium and would have further raised pHs). In 2001 they destemmed 30% to 40% of their fruit (although the Chambolle Gruenchers is vinified from entirely whole clusters). These days the Seysses are attempting to delay the malolactic fermentations. Jeremy noted that this was easy to do with the 2001s due to the very cold winter, which lowered the temperature in the cellar. Due to the late malos, which went on until June (and even later in some barrels), the wines had been racked for the first time just ten days or so prior to my visit.
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