2008 Clos Saint-Denis Grand Cru
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2023 - 2040
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2018 - 2033
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This is a beautiful set of wines from Dujac. The harvest started on September 10 and ended on the 17. Jeremy Seysses told me he wanted to pick on the early side in order to preserve freshness. In a similar vein, Seysses kept the fermentations short and gentle to avoid over-extracting. In 2008 the estate finished its conversion to fully organic farming originally started in 2001. I also tasted a handful of 2008s, which are beautiful wines that are true to type and site. Dujac fans have a lot to look forward to in these two vintages.
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According to Alec Seysses, 2008 required less sorting at the family domain than either 2007 or 2006, as the incidence of rot was minimized by the low crop loads and loose clusters. "With about 107 days of hang time, the phenolic ripening was better than the sugar ripening," Seysses told me. The fact that the estate vinified with a higher percentage of stems than in the previous two vintages is a good indication that they were confident about the levels of phenolic ripeness. Potential alcohols were in the 12% to 13% range, and most wines were chaptalized about half a degree. A few of the 2008s that went through malolactic fermentation especially late were de-acidified in July or August. My early look at this vintage suggests that it has yielded some extraordinary wines here. Seysses told me that the family was gentle with extraction in 2007 (the colors are paler than the 2008s), in part due to some rot issues, but he still wishes they had waited another three days to pick. (The Sorting Table, Napa, CA) Also recommended: Morey-Saint-Denis (86).
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