Domaine Dujac is a house that has always been popular in Australia, largely due to the generous spirit of Jacques Seysses. He has influenced scores of young, passionate winemakers such as Jean-Pierre de Smet of l’Arlot.  However the most important reason why these wines are so popular is their great character.  For many of us Domaine Dujac wines are the essence of Burgundy.  The village Morey St Denis wine, although the least expensive of the range, captures the seductive suppleness, the juicy, creamy texture and the gorgeous fruit that typifies Morey.  As you taste up through the scale, more complexity and power are added to the mix, qualities which reach their zenith. Anyone who wants to discover the unique majesty of Burgundy that brings seasoned tasters to their knees should look no further than Domaine Dujac.

2004 MOREY ST.-DENIS: Ripe, earthy and expressive with red pinot fruit aromas nuanced with hints of minerality and underbrush that blend into sweet, intense, muscular and nicely concentrated middle weight flavours that culminate in a somber, serious and brooding finish. (86-89)/2011+ www.burghound.com

Earthy dark and red berry fruit aromas introduce rich, full and serious flavors that are attractively expressive, concentrated and textured with firm if not aggressive structure on the nicely long if moderately rustic finish. This very solid effort should benefit from 6 to 8 years of cellar time. Tasted: Jan 01, 2009 Score: 89 Drink: 2014+ Issue 33 Allen Meadows; Burghound

Jacques Seysses' son Jeremy noted that 2006 "reminds me of the vintage conditions that we had in 2001. And the wines are similar as well as both produced classic cool Burgundian wines with pure fruit though the '06s have less tannin than other cool vintages like '91, '93 and 2001. We waited to begin picking until the 25th of September, which I believe was the right choice as we picked up an important addition to the phenolic ripeness levels as well as a bit more sugar, which ranged from a low of 12 to a high of 13.3%. In terms of vinification, we elected to extract as we normally do and we used anywhere from 50 to 100% whole clusters, which is more than what we used in 2001. Overall, I'm very excited about the vintage as it's a fine follow on to 2005 and actually more classic if not at the same quality level." I asked the younger Seysses his view of the vineyards, and in particular, the quality of the plant material in the acquired vineyards (see Issues 21 and 25 for more on these acquisitions) now that the domaine had a full year under their belt with the vines and he responded that "on the whole, we're very happy with what we have. Yes, there are some changes that we have made and will make but it's actually better than we had hoped. Moreover, the vines have made the transition to a different viticultural philosophy quite well, which is a huge relief as we honestly didn't know how the vines would react." Dujac fans will not want to miss these '06s as they really are most impressive and while they're not quite at the same ultimate level as their '05s, the difference is sufficiently minor that it should not dissuade you from adding them to your cellars with confidence. Moreover, they will provide more pleasure sooner, something that is never a bad thing. Allen Meadows; Burghound

Domaine Dujac is a house that has always been popular in Australia, largely due to the generous spirit of Jacques Seysses. He has influenced scores of young, passionate winemakers such as Jean-Pierre de Smet of l’Arlot.  However the most important reason why these wines are so popular is their great character.  For many of us Domaine Dujac wines are the essence of Burgundy. 

Jeremy Seysses is now responsible for this small négociant operation, the white wine side of which used to be called Maison Druid. Both whites were bottled in September, 2006 and readers should note that the Mont Luisants was not finished with its malo and thus is not reviewed at this time and the Meursault was not purchased in 2005.

2009 Domaine Dujac Puligny Montrachet: A ripe and quite pretty nose of green apple, citrus and acacia blossom introduces rich and quite generous medium-bodied flavors that possess a lovely mineral streak on the delicious, crisp and lingering finish. This is a lovely villages and worth a look. Outstanding. (89)/2013+ Issue 43 Allen Meadows; Burghound

A subtly toasty yet elegant nose featuring a pretty mélange of earthy red cherry and blackberry fruit aromas lead to sweet, serious and concentrated full-bodied flavors that are underpinned by ripe tannins and a strikingly long finish that is both fresh and beautifully detailed. The wood has already been absorbed on the palate and there is a seductive sweetness to the finish. Terrific. Tasted: Jan 01, 2008 Score: 93 Drink: 2017+ Issue 29 Allen Meadows; Burghound

Didier Chevillon, who works with his brother-in-law Jean-Louis Guillard, is primarily in charge of this large 20.4 ha domaine that has made considerable quality strides since 1999. And historically, the grands crus here were often purchased by Maison Leroy at one time though as I understand it, not today. The basic approach is 100% destemming followed by a relatively long cool maceration of 8 to 10 days at 10º C and then another 6 to 10 days of primary fermentations on 100% natural yeasts. During the fermentations punch downs are managed according to the characteristics of the vintage and the ripeness of the phenolics but Chevillon confirmed what my tastings had suggested which is that there is less extraction going on now than before and particularly so since 2003. The total élevage period lasts from 11 to 16 months with no fining but usually a light filtration. With respect to the 2005 vintage, Chevillon was frank, telling me that "there was really not much to do. Yields were normal and sugars were around 12.5% which we chaptalized on average to 13.5%. There was almost no sorting to speak of and because of the thick skins the color extractions came easily. I like the vintage and believe some great wines will come out of it.

80% from Charmes proper with the balance from Mazoyères

Burghound: Mild reduction detracts from the nose and makes it hard to accurately read, though the rich and full-bodied flavours are otherwise fresh, intense, lively and distinctly animale in character, all wrapped in a chewy but not aggressive finish that also appears to possess fine underlying material. 89-92/2014+ 90-92 /2016+ Allen Meadows; Burghound

A gorgeous wine, velvety in structure. Extremely fine tannin, serious and yet poised. Deliciously sophisticated fruit: all cassis, violets, cherries. The refreshing acid makes this a great wine for food. Must buy. Gavin Sherry

Domaine Dupont-Tisserandot is a fourth-generation family estate located in the heart of Gevrey-Chambertin. Winemaking is in the hands of Didier Chevillon, who is taking the venerable property to new heights of quality and recognition. The domaine has extensive holdings in Gevrey-Chambertin. The largest single production is in Gevrey-Chambertin AOC, where it has 9ha spread over nine parcels. The average vine age is 35 years. The domaine owns 2ha of 45-year-old vines of premier cru Cazetiers. The 1ha holding in premier cru Lavaux St Jacques has 30-year-old vines planted on clay-limestone with many fossils in the soil.

Dupont-Tisserandot also owns about 0.5ha each of grand cru Charmes Chambertin and Mazis Chambertin, where the vines are respectively 50 and 60 years old. The Charmes has a thin limestone-clay topsoil over a sub-soil of pure rock. The Mazis parcel, situated in the choice Les Hauts Mazis section, has even thinner soil over solid limestone rock. Yields in both appellations average a low 35 hl/ha, and are kept at this level through severe pruning and ploughing between the rows in winter and spring. Didier aims for deeply concentrated Gevreys that show the distinctions of their individual terroirs of origin and above all the essence of Gevrey Chambertin – namely licorice-tinged, supple black fruit with notes of spice and sweetness. The wines are aged on their fine lees for 18 months before bottling to retain the maximum possible fruit and freshness. 100% new oak is used only for the premier and grands crus.

Love the smell of it sausages, damp earth, raspberry/cherry and some floral notes. Then a light palate with fine dry grippy tannins - not much meat but plenty of structure with high acid/tannin. Finishes dry with some some tart cranberry flavours and a hint of bitterness. It’s a good wine for its appellation I think and one that needs food (of course). I’d give it a little time in the cellar too, perhaps. Rated : 88 Points Tasted : Nov08 Alcohol : 12.5% Price : $47 Closure : Cork Drink : 2008 - 2014 Gary Walsh; The Wine Front

Didier Chevillon, who works with his brother-in-law Jean-Louis Guillard, is primarily in charge of this large 20.4 ha domaine that has made considerable quality strides since 1999. And historically, the grands crus here were often purchased by Maison Leroy at one time though as I understand it, not today. The basic approach is 100% destemming followed by a relatively long cool maceration of 8 to 10 days at 10º C and then another 6 to 10 days of primary fermentations on 100% natural yeasts. During the fermentations punch downs are managed according to the characteristics of the vintage and the ripeness of the phenolics but Chevillon confirmed what my tastings had suggested which is that there is less extraction going on now than before and particularly so since 2003. The total élevage period lasts from 11 to 16 months with no fining but usually a light filtration. With respect to the 2005 vintage, Chevillon was frank, telling me that "there was really not much to do. Yields were normal and sugars were around 12.5% which we chaptalized on average to 13.5%. There was almost no sorting to speak of and because of the thick skins the color extractions came easily. I like the vintage and believe some great wines will come out of it. Burghound

Typically licorice-tinged, supple black fruit with notes of spice and sweetness. A generous, ample wine with mouthfilling, spicy, blackberry fruit.  Neville Yates

Massive step up, with serious, smoky fruit in the brooding Gevrey style. Aromas of seasoned oak, cherry, rose and resin. Palate framed by oak but with rich, clean, delicious fruit typical of 2006. Delicious now, needs three to five years to further integrate that oak and show its best. Gavin Sherry

Domaine Dupont-Tisserandot is a fourth-generation family estate located in the heart of Gevrey-Chambertin. Winemaking is in the hands of Didier Chevillon, who is taking the venerable property to new heights of quality and recognition. The domaine has extensive holdings in Gevrey-Chambertin. The largest single production is in Gevrey-Chambertin AOC, where it has 9ha spread over nine parcels. The average vine age is 35 years. The domaine owns 2ha of 45-year-old vines of premier cru Cazetiers. The 1ha holding in premier cru Lavaux St Jacques has 30-year-old vines planted on clay-limestone with many fossils in the soil.

Dupont-Tisserandot also owns about 0.5ha each of grand cru Charmes Chambertin and Mazis Chambertin, where the vines are respectively 50 and 60 years old. The Charmes has a thin limestone-clay topsoil over a sub-soil of pure rock. The Mazis parcel, situated in the choice Les Hauts Mazis section, has even thinner soil over solid limestone rock. Yields in both appellations average a low 35 hl/ha, and are kept at this level through severe pruning and ploughing between the rows in winter and spring. Didier aims for deeply concentrated Gevreys that show the distinctions of their individual terroirs of origin and above all the essence of Gevrey Chambertin – namely licorice-tinged, supple black fruit with notes of spice and sweetness. The wines are aged on their fine lees for 18 months before bottling to retain the maximum possible fruit and freshness. 100% new oak is used only for the premier and grands crus.

This is the estate’s lushest Gevrey, with supple, generous black fruit that gives the impression of being sweet on the palate due to its perfect ripeness. Neville Yates

Burghound: A wonderfully elegant, pure, airy and layered nose that is very fresh and very pinot in character introduces detailed, mineral-driven and energetic flavours with an excellent underlying tension and outstanding length. The only aspect holding this back from ascending to the next level is the absence of superior depth, which may come with a few years of bottle age. Otherwise classic Lavaut. 88-91/2013+ Allen Meadows; Burghound

Domaine Dupont-Tisserandot is a fourth-generation family estate located in the heart of Gevrey-Chambertin. Winemaking is in the hands of Didier Chevillon, who is taking the venerable property to new heights of quality and recognition. The domaine has extensive holdings in Gevrey-Chambertin. The largest single production is in Gevrey-Chambertin AOC, where it has 9ha spread over nine parcels. The average vine age is 35 years. The domaine owns 2ha of 45-year-old vines of premier cru Cazetiers. The 1ha holding in premier cru Lavaux St Jacques has 30-year-old vines planted on clay-limestone with many fossils in the soil.

Dupont-Tisserandot also owns about 0.5ha each of grand cru Charmes Chambertin and Mazis Chambertin, where the vines are respectively 50 and 60 years old. The Charmes has a thin limestone-clay topsoil over a sub-soil of pure rock. The Mazis parcel, situated in the choice Les Hauts Mazis section, has even thinner soil over solid limestone rock. Yields in both appellations average a low 35 hl/ha, and are kept at this level through severe pruning and ploughing between the rows in winter and spring. Didier aims for deeply concentrated Gevreys that show the distinctions of their individual terroirs of origin and above all the essence of Gevrey Chambertin – namely licorice-tinged, supple black fruit with notes of spice and sweetness. The wines are aged on their fine lees for 18 months before bottling to retain the maximum possible fruit and freshness. 100% new oak is used only for the premier and grands crus.

Being slightly higher in elevation, the Cazetiers offers bright, black-cherry fruit underpinned by a fruity acidity. The finish is remarkably persistent, with a touch of minerality giving a wonderful lift. Neville Yates

This is equally pure though less elegant and much more sauvage in character, with much more deeply pitched earthy and gamey dark berry fruit aromas that precede the rich, sweet and vibrant flavours that culminate with good detail and moderate muscled power. This possesses excellent potential and a hair more depth of material. 89-91/2013+ Allen Meadows; Burghound

Immediate lift of blood and game bird! Like the Lavaux, very traditional. Holds the oak well. The powerful palate throws up spice, coffee, cherry, with a wild finish that reminds me of jugged hare. Will go 20 to 25 years. Gavin Sherry

Domaine Dupont-Tisserandot is a fourth-generation family estate located in the heart of Gevrey-Chambertin. Winemaking is in the hands of Didier Chevillon, who is taking the venerable property to new heights of quality and recognition. The domaine has extensive holdings in Gevrey-Chambertin. The largest single production is in Gevrey-Chambertin AOC, where it has 9ha spread over nine parcels. The average vine age is 35 years. The domaine owns 2ha of 45-year-old vines of premier cru Cazetiers. The 1ha holding in premier cru Lavaux St Jacques has 30-year-old vines planted on clay-limestone with many fossils in the soil.

Dupont-Tisserandot also owns about 0.5ha each of grand cru Charmes Chambertin and Mazis Chambertin, where the vines are respectively 50 and 60 years old. The Charmes has a thin limestone-clay topsoil over a sub-soil of pure rock. The Mazis parcel, situated in the choice Les Hauts Mazis section, has even thinner soil over solid limestone rock. Yields in both appellations average a low 35 hl/ha, and are kept at this level through severe pruning and ploughing between the rows in winter and spring. Didier aims for deeply concentrated Gevreys that show the distinctions of their individual terroirs of origin and above all the essence of Gevrey Chambertin – namely licorice-tinged, supple black fruit with notes of spice and sweetness. The wines are aged on their fine lees for 18 months before bottling to retain the maximum possible fruit and freshness. 100% new oak is used only for the premier and grands crus.

A very northerly appellation in the Côte de Nuits, approaching Dijon, Marsannay has traditionally supplied many restaurants in the ancient capital with more affordable Burgundy. This red Marsannay has lots of rich, ripe raspberry fruit with soft tannins enveloped in a firm earthy structure.

An incredibly pretty wine that just begs to be enjoyed now and over the next three to five years. Supple, approachable red fruit, enticing floral notes and excellent acidity that gives a mouth-watering finish. Neville Yates

A soft, pure and very fine wine showing typical pinot flavours with a Burgundian "otherness" that sets it apart from pinots made in other countries. Refreshing acidity. Drinking well now. Ideal for summer drinking. A great example of what this village can offer. Gavin Sherry

Domaine Dupont-Tisserandot is a fourth-generation family estate located in the heart of Gevrey-Chambertin. Winemaking is in the hands of Didier Chevillon, who is taking the venerable property to new heights of quality and recognition. The domaine has extensive holdings in Gevrey-Chambertin. The largest single production is in Gevrey-Chambertin AOC, where it has 9ha spread over nine parcels. The average vine age is 35 years. The domaine owns 2ha of 45-year-old vines of premier cru Cazetiers. The 1ha holding in premier cru Lavaux St Jacques has 30-year-old vines planted on clay-limestone with many fossils in the soil.

Dupont-Tisserandot also owns about 0.5ha each of grand cru Charmes Chambertin and Mazis Chambertin, where the vines are respectively 50 and 60 years old. The Charmes has a thin limestone-clay topsoil over a sub-soil of pure rock. The Mazis parcel, situated in the choice Les Hauts Mazis section, has even thinner soil over solid limestone rock. Yields in both appellations average a low 35 hl/ha, and are kept at this level through severe pruning and ploughing between the rows in winter and spring. Didier aims for deeply concentrated Gevreys that show the distinctions of their individual terroirs of origin and above all the essence of Gevrey Chambertin – namely licorice-tinged, supple black fruit with notes of spice and sweetness. The wines are aged on their fine lees for 18 months before bottling to retain the maximum possible fruit and freshness. 100% new oak is used only for the premier and grands crus.

Pungent earth with a distinct animale note on the red berry fruit that merges into rich and full flavours that possess only a touch of rusticity as the tannins, while moderately dense, are finer than one expects. 86-89/2011+ Allen Meadows; Burghound

Lifted, floral, great acidity, all the good elements of Nuits without excessive extraction or dryness. Great balance to the palate, pure fruit, gourmand. Delicious at this early stage but will drink well until 2016. Gavin Sherry

Domaine Dupont-Tisserandot is a fourth-generation family estate located in the heart of Gevrey-Chambertin. Winemaking is in the hands of Didier Chevillon, who is taking the venerable property to new heights of quality and recognition. The domaine has extensive holdings in Gevrey-Chambertin. The largest single production is in Gevrey-Chambertin AOC, where it has 9ha spread over nine parcels. The average vine age is 35 years. The domaine owns 2ha of 45-year-old vines of premier cru Cazetiers. The 1ha holding in premier cru Lavaux St Jacques has 30-year-old vines planted on clay-limestone with many fossils in the soil.

Dupont-Tisserandot also owns about 0.5ha each of grand cru Charmes Chambertin and Mazis Chambertin, where the vines are respectively 50 and 60 years old. The Charmes has a thin limestone-clay topsoil over a sub-soil of pure rock. The Mazis parcel, situated in the choice Les Hauts Mazis section, has even thinner soil over solid limestone rock. Yields in both appellations average a low 35 hl/ha, and are kept at this level through severe pruning and ploughing between the rows in winter and spring. Didier aims for deeply concentrated Gevreys that show the distinctions of their individual terroirs of origin and above all the essence of Gevrey Chambertin – namely licorice-tinged, supple black fruit with notes of spice and sweetness. The wines are aged on their fine lees for 18 months before bottling to retain the maximum possible fruit and freshness. 100% new oak is used only for the premier and grands crus.

(Note: there are two sub-climats: An extremely pretty and distinctly fresh nose speaks of red pinot fruit and subtle spice notes that precede the round, soft and quite supple flavors that are very Beaune as there is a distinct fruit component as well as a generous mouth feel. The finish however firms up quickly and I like the sneaky complexity that reveals itself just at the end of the aftertaste. This is not an especially sophisticated wine but it's lovely all the same. (90) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

Glittering light yellow with green reflections. Aromas that are very agreeable and expressive present scents of white flowers, lime blossom, vanilla, and toffee. The attack is fresh and generous; balanced presentation of well-integrated wood in the mouth offers lovely fullness and an organoleptic persistence that is exceptional for a Bourgogne Blanc. Serve with fish terrine, fish en papillotes or white meats.

Deep ruby color; pleasant aromas of fruit (cherries, currants, raspberries) and wood. Ripe, mouth-coating tannins, due in part to aging in oak barrels, in part to the maturity of the grapes.

This Bourgogne is so well-balanced it can be enjoyed at present, but it could also be cellared for several years. Serve with red meats, pork and creamy cheeses.

A completely backward but superbly complex nose displays layered aromas that run to game and underbrush as well as ripe red and dark berry fruit trimmed in a bit of wood toast that give way to rich, sweet and mouth coating big-bodied flavours that possess plenty of muscle and real volume on the explosive, textured and sappy finish that is impressively concentrated and wonderfully long. There is ample structure here as well though it’s largely buffered by all of the mid-palate extract and I particularly like the depth. A serious wine that will live for decades. (92-95)/2021+ Allen Meadows; Burghound

Compelling aromas of extremely fresh and airy menthol-infused red berry fruit, soil and distinctly spiced tones plus an underlying hint of animale transfers over to the rich, full and serious broad-shouldered flavors brimming with dry extract and supported by impressively refined and ripe tannins that are almost completely buffered on the powerful and balanced finish by the buckets of mid-palate sap. Terrific. (93-96) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

Discreet but not invisible wood does not materially dampen the expressiveness of the red and blue pinot fruit aromas that are cut with distinct floral tones. The rich and unusually full-bodied flavors ooze the hallmark minerality, all wrapped in an extract-suffused, long and tautly muscled finish. This is a really lovely combination of finesse and controlled power. (91-93) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

A mildly rustic nose of yellow orchard fruit, crushed herbs, warm earth and resin marries into frank, direct and very rich medium-bodied flavors that possess fine power and intensity if limited refinement on the mildly woody finish. This is a typical Morgeot of punch and muscle but not finesse. (89-91) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

(blended from 3 separate parcels). Mild wood influence sets off a highly complex nose comprised of fresh red currant and blue pinot fruit aromas that are liberally laced with warm earth and a sauvage hint that carries over to the relatively refined and supple yet entirely serious, powerful and concentrated flavors that deliver outstanding length. Despite the fact that the underlying tannins are finer than usual, this is not to say that it is an elegant wine though it is less youthfully austere than I typically find with this wine. (92-94) - Allen Meadows, Burghound

I met on this visit with Erwan Faiveley's second in command Bernard Hervet as Faiveley is completing an MBA in New York. He described 2009 as a vintage that is "ripe and warm but without any heaviness. I could smell mocha in the fruit and this only happens in vintages where the seeds attain a high level of ripeness. We began picking the reds on the 7th of September and brought in impeccably clean fruit and quite a bit of it as yields were generous but it's important to note that they were not ridiculous. The amount of destemming varied considerably, indeed between 0% and 100%. We did a classic vinification of about three weeks and the colors came quickly. We used a bit less new wood and what we did use was with a very light toast. As to the wines, I would compare the 2009 vintage with 1959 or 1964, which is to say other very ripe vintages with large yields. In 2009, the classification hierarchy is well and truly in evidence as each level is clearly better than its precedent. There also isn't much difference in quality between the two Côtes, which is something that you can't always say. I have noticed though that 2009 really shines between Corton and Nuits St. Georges as the wines are finer than they typically are. Overall, the most important aspect of the vintage though is that it produced balanced wines and thus they are going to age much better than people presently give them credit for." Note: all wines with the exception of the Bourgogne, the Blagny and the Santenots are from Domaine fruit. Allen Meadows, Burghound

Discreet if not invisible wood sets off the ripe white flower and green fruit nose nuanced by hints of anise, clove and wet stone where the latter element is also reflected on the intensely soil-driven flavors brimming with both salinity and minerality on the explosive and strikingly long finish. This is a classic Corton-Charlemagne and absolutely worth considering, plus this wine has formidable cellar potential. Tasted: Jul 01, 2008 Score: 91-94 Drink: 2013+ Issue 31 Allen Meadows; Burghound