Domaine Dujac

Domaine Dujac began in Morey-Saint-Denis in 1968, when Jacques Seysses bought Domaine Graillet and renamed it Dujac — a contraction of “du Jacques.” What started with 5 hectares grew steadily, and the family now works across both the Côte de Nuits and Côte de Beaune.

Jeremy Seysses joined in 1998, Diana Seysses in 2001, and Alec Seysses in 2003. The domaine was certified organic in 2011 after years of conversion, and biodynamic practices are used across the estate. In the cellar, the philosophy stays deliberately restrained: native yeasts, significant whole-cluster use, gentle extraction, and roughly 14 to 18 months in oak.

Our Dujac shelf is firmly in grand cru territory: Bonnes-Mares, Charmes-Chambertin, Clos de la Roche, Clos Saint-Denis and Échézeaux, with vintages from 2010 through 2017. Burgundy does not exactly specialize in making restraint affordable, and this page is not here to pretend otherwise.