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.

That combination of whole-cluster work, restrained extraction and highly specific vineyard holdings has made Dujac one of the clearest examples of a domaine whose house style never overwhelms the character of the site.