The outsider who redefined Morey-Saint-Denis
Unusually among Burgundy's great estates, Domaine Dujac was not built on inherited vines but on a deliberate, almost improbable career change. Jacques Seysses was the son of Louis Seysses, owner of a successful French biscuit company with a serious enthusiast's passion for fine wine; Jacques grew up visiting the region's great growers at his father's side. After several years in the family business, he left at 25 to learn winemaking properly, spending the 1966 and 1967 harvests apprenticing under Gérard Potel at Domaine de la Pousse d'Or in Volnay.
In 1968 Jacques purchased the modest Domaine Marcel Graillet in Morey-Saint-Denis — just 4.5 hectares, but including parcels in Clos de la Roche, Clos Saint-Denis and Gevrey-Chambertin Les Combottes — and renamed it Domaine Dujac, a playful contraction of "du Jacques." The first estate-bottled release, the 1969 vintage, was sold largely to restaurants through contacts from his father's business.
From the outset Jacques broke decisively with regional convention, championing close to 100% whole-cluster fermentation at a time when most Burgundian producers destemmed as a matter of course — an approach questioned by traditionalists but which became the Domaine's defining signature. He married Rosalind in 1973, and the couple expanded the estate steadily, from 5 hectares in 1968 to 11 hectares by 1977. Their son Jeremy Seysses joined the family business in 1998, followed by his American-born wife Diana Snowden Seysses — herself a trained oenologist — in 2001, and brother Alec in 2003.
In 2005 the family partnered with Etienne de Montille to acquire vineyards from the Thomas-Moillard estate, splitting the spoils and adding a further four hectares including a fine parcel of Vosne-Romanée 1er Cru Aux Malconsorts; the Domaine's first venture beyond the Côte de Nuits followed in 2014, with leased Premier Cru parcels in Puligny-Montrachet. Today the estate is guided by the second generation under the continued, benevolent eye of Jacques and Rosalind, having grown from an outsider's gamble into one of Burgundy's most revered family domaines.
The Domaine's flagship and one of its two founding Grand Crus, present since the original Graillet purchase. Powerful and mineral, with more structure and a saltier, longer finish than the neighbouring Clos Saint-Denis — the quintessence of the estate.
The Domaine's other founding Grand Cru, lying on a steep slope between Morey-Saint-Denis and Gevrey-Chambertin. More perfumed and delicate than Clos de la Roche — beauty and fragrance over outright power.
A small but significant holding acquired as the Domaine expanded beyond its original vineyards. Dark-fruited and structured, among the most age-worthy wines in the range.
Rich and relatively generous in youth, sourced in part from Mazoyères-Chambertin and bottled under the more familiar Charmes name — one of the earliest expansions beyond Morey-Saint-Denis.
A more recent and tightly limited addition to the portfolio, from Burgundy's most historic Grand Cru. Powerful and structured, built for extended cellaring.
Aromatic and silky, with the floral lift typical of the climat. A relatively earlier-drinking Grand Cru within the Dujac range.
One of the rarest wines in the Dujac range, from a fractional holding in one of Vosne-Romanée's most celebrated climats. Fine-boned and ethereal, in keeping with the appellation's reputation.
Part of the Domaine since its 1968 founding. Elegant and nuanced, with floral, earthy and mineral notes — a wine that punches well above its Premier Cru classification.
A standout addition from the 2005 Moillard acquisition, shared with Etienne de Montille. Velvety and sensuous, capturing the celebrated richness of Vosne-Romanée.
A long-held but historically minuscule cuvée, substantially expanded by a further plot acquired in the 2005 Moillard purchase. Refined and perfumed, in keeping with the appellation.
A blend of village Premier Cru parcels around the Domaine's home commune. Spiced, slightly rustic and warm — the character Jeremy Seysses describes as typical of Morey-Saint-Denis.
The Domaine's first foray into the Côte de Beaune and into white wine, leased from 2014. Mineral, taut Chardonnay handled with the same low-intervention philosophy applied to the reds.
The Domaine's most accessible red, drawn from village-level parcels around Morey. A faithful, lighter introduction to the Dujac house style.
Experimentation with organic viticulture began in 2001 on four hectares; encouraged by the results, the whole estate converted by 2008, with full certification following in 2011. Biodynamic practices have been incorporated since 2003, though the Domaine has not sought formal biodynamic certification. Fermentation uses only indigenous yeasts and lasts roughly two weeks, with light punch-downs early on giving way to gentler pump-overs toward the end to smooth extraction. Grapes are lightly pressed in a pneumatic press, then moved to the cellar by gravity alone — no pumping — before 14 to 18 months in oak.
Under Jacques, the Domaine used 100% new oak across the board. Since Jeremy assumed greater responsibility from 1999, new oak has been graduated by tier — roughly 100% for Grand Crus, 60–80% for Premier Crus, and around 40% for village wines — allowing more of each site's own character to come through.
Dujac's defining stylistic signature, championed by Jacques from the outset at a time when most Burgundian producers destemmed as standard. Grapes are vinified with little or no destemming, depending on the character of the vintage — a technique that brings lift, freshness and aromatic complexity, though the precise balance has grown more flexible under the current generation. Fermentation uses only indigenous yeasts and lasts roughly two weeks, with light punch-downs early on giving way to gentler pump-overs toward the end to smooth extraction.
Grapes are lightly pressed in a pneumatic press, then moved to the cellar by gravity alone — no pumping — before 14 to 18 months in oak. Under Jacques, the Domaine used 100% new oak across the board. Since Jeremy assumed greater responsibility from 1999, new oak has been graduated by tier — roughly 100% for Grand Crus, 60–80% for Premier Crus, and around 40% for village wines — allowing more of each site's own character to come through. Wines are bottled unfiltered and rarely fined, in keeping with the Domaine's broader minimal-intervention ethos.
Temperatures are carefully controlled throughout fermentation to keep alcohol levels in check and preserve precision, with malolactic fermentation similarly managed rather than rushed.
Wines are bottled unfiltered and rarely fined, in keeping with the Domaine's broader minimal-intervention ethos. Temperatures are carefully controlled throughout fermentation to keep alcohol levels in check and preserve precision, with malolactic fermentation similarly managed rather than rushed. Dujac wines are known for a velvety texture, ripe but refined tannins and a lifted, perfumed aromatic profile that the stems contribute. Jeremy Seysses describes the house's signature Morey-Saint-Denis character as carrying notes of musk, nutmeg and cinnamon — warmer and slightly more rustic than the silkier wines of neighbouring Chambolle-Musigny, yet capable of remarkable elegance with age.
The outsider who redefined Morey-Saint-Denis
"We have always been impressed by the delicacy that whole bunches bring to wine."
Jacques Seysses, aged 25, leaves the family biscuit business to apprentice under Gérard Potel at Domaine de la Pousse d'Or in Volnay
Jacques purchases the 4.5-hectare Domaine Marcel Graillet in Morey-Saint-Denis, renaming it Domaine Dujac
First estate-bottled release, sold primarily to restaurants through contacts from Jacques's father's biscuit business
Jacques marries Rosalind, who becomes an essential part of the Domaine's operation
Holdings reach 11 hectares, more than doubling the original Graillet purchase
Son Jeremy Seysses joins his parents at the Domaine
Experimental organic viticulture begins on four hectares; Jeremy's wife Diana Snowden Seysses joins the Domaine
Brother Alec Seysses joins; biodynamic practices are incorporated alongside organic farming
Joint acquisition with Etienne de Montille of vineyards from the Thomas-Moillard estate, adding Vosne-Romanée 1er Cru Aux Malconsorts and expanding Les Beaux Monts
The entire estate converts to organic farming, with full certification achieved in 2011
First venture into the Côte de Beaune, leasing Puligny-Montrachet 1er Cru parcels Folatières and Combettes
Discuss current or future availability linked to Domaine Dujac.