Louis Seysses, biscuit manufacturer and gastronome, had a taste for good food and fine wines. His son Jacques Seysses quickly came to share his father's passion, and he decided he would not only like to drink the wine but make it as well.
His style is influenced by his great respect for Burgundy's terroir. His complete trust in the terroir means he tries interfere as little as possible in order to allow the fruit to fully express itself and its origins. Burgundy made great wines far before the arrival of oenology and modern equipment. Experience, knowledge and technology are here to help us remedy the imperfections of the year, but if all is well there is no reason to tamper or intervene.
Grown on soils of clay & limestone. Fermented in stainless steel tanks, using naturally occurring yeast and aged for 18 months in 1, 2 and 3 year old French barrique. Bottled unfined and unfiltered.
94 Points - Decanter
Shows a lovely ripe apricot and lemon peel fruit, with a hint of spice, in a waxy, dense texture that is broad on the palate but not heavy. Dujac has planted Chardonnay in a 0.65ha parcel of village-level vines. The grapes are lightly pressed and fermented in tank prior to ageing for a year in cask (20% new).
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