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Bonnes Mares 2006 75cl

AOC Grand Cru | Côte de Nuits | Burgund | Frankreich
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2006 2011 2017
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93 Robert Parker
Sweetly ripe black raspberry, pungently bitter-sweet herbal concentrate (bay, fennel, and horehound), buddleia perfume, and wood smoke vie for attention in the aromatic display of Dujac's 2006 Bonnes Mares. It exhibits a sweetness and concentration of primary fruit one rarely encounters in this vintage, yet it tones down the savagery of the site in its textural refinement and the sense of harmoniously entwined threads of fruit, herb, floral, and carnal flavors in a long finish that still doesn't lack for the "sizzle" of berry skin, citrus zest, and herbal bitter-sweetness. Where the corresponding Echezeaux displays vintage-typical virtues, this is something of an exception. I suspect it will also be exceptionally age-worthy in the context of its vintage, and probably worth following for at least a decade. Jeremy Seysses only destemmed a minority of his 2006 fruit, and in some appellations none. The results demonstrate that Dujac got things ripe – not to mention right – in a challenging vintage, with a collection that need not fear comparison with 2005 at this address. (Perhaps, if anything, 2005 ought to look to its laurels!) The team here started picking only on September 23, and then very meticulously and selectively. Clos de la Roche, for example, was picked in two passes nearly a week apart. The top wines came in at between 13 and 13.5% natural alcohol, with minimal chaptalization employed in some instances to extend fermentation. "Color and flavor extraction was easy," says Seysses, "and we did more punch-downs than in 2005, because we felt quite confident of our material. The fruit is fresh and crisp, but not green, and we had no jamminess. It was just right. There's very little to complain about." Indeed! Jeremy Seysses only destemmed a minority of his 2006 fruit, and in some appellations none. The results demonstrate that Dujac got things ripe – not to mention right – in a challenging vintage, with a collection that need not fear comparison with 2005 at this address. (Perhaps, if anything, 2005 ought to look to its laurels!) The team here started picking only on September 23, and then very meticulously and selectively. Clos de la Roche, for example, was picked in two passes nearly a week apart. The top wines came in at between 13 and 13.5% natural alcohol, with minimal chaptalization employed in some instances to extend fermentation. "Color and flavor extraction was easy," says Seysses, "and we did more punch-downs than in 2005, because we felt quite confident of our material. The fruit is fresh and crisp, but not green, and we had no jamminess. It was just right. There's very little to complain about." Indeed!
Hersteller
Domaine Dujac
Die Domaine Dujac ist mit ihrer Entstehung in den späten 1960er-Jahren eher jüngeren Datums. Jacques Seysses war damals als junger Mann ohne familiären Weinhintergrund nach Burgund gekommen. Sein Vater war wohlhabender Besitzer einer Keksfabrik und ein wahrer Bonvivant und Gourmand. Jacques, nach einem Abstecher in die Bank- und anschließend die Keksbranche, machte sich auf nach Burgund, um mehr über Wein zu erfahren. Er kaufte eine abgewirtschaftete Domaine in Morey-Saint-Denis (Domaine Graillet) und benannte sie nach sich selbst. Schon nach kurzer Zeit erwarb er sich hohes Ansehen mit seinen Weinen, und über die Jahre gab er die Leitung nach und nach an seine drei Söhne Jeremy, Alec und Paul ab. Heute produzieren sie aus über 15 Hektar Rebfläche, die 16 Appellationen abdeckt, Weiß- und Rotweine. Im Jahr 2000 startete Jeremy, der älteste der drei, einen kleinen Négociant-Betrieb namens Dujac Fils & Père. Seit 1990 sind die Brüder außerdem Miteigentümer von Triennes, einem provenzalischen Weingut, das Rosé-, Rot- und Weißweine produziert.