Clos de la Roche 2024 Domaine Dujac

The Clos de la Roche Grand Cru 2024 from Domaine Dujac is one of the emblematic cuvées of the house, drawn from the largest of the grands crus of Morey Saint Denis. Deep, mineral and of noble stature, it combines power, finesse and floral brightness in a precise vintage. This bottle qualifies for the Grand Chevalier rank of the Confrérie des Clos Vivants.

Terroir and vineyards
The Clos de la Roche covers close to seventeen hectares north of Morey Saint Denis, at the boundary with Gevrey Chambertin. Its name refers to the limestone rock that breaks through the thin topsoil everywhere. The Pinot Noir vines grow in very shallow, stony soils resting on hard limestone. This terroir produces wines that are at once powerful, mineral and long lived. Domaine Dujac is one of its principal owners and one of its most brilliant interpreters. The estate farms organically with biodynamic practices and harvests by hand. In 2024, a cool and demanding vintage gave small yields and wines of great purity, marked by freshness and precision.

Tasting profile
The colour is a deep, luminous ruby. The nose opens on black cherry, raspberry and blackberry, with notes of rose, violet, liquorice, spice and undergrowth, and the floral lift characteristic of whole cluster fermentation. The palate is dense and silky, carried by fine, tightly woven tannins and a bright freshness. The finish is very long, mineral and spicy. This is a wine for long ageing, reaching its full expression between fifteen and twenty five years.

The estate
Founded in 1967 by Jacques Seysses in Morey Saint Denis, Domaine Dujac quickly established itself as one of the great references of the Côte de Nuits. It holds vineyards in prestigious climats such as Clos de la Roche, Clos Saint Denis, Chambertin and Romanée Saint Vivant. Today, Jeremy and Alec Seysses, with Diana Seysses, carry forward a style of elegance, purity and transparency of terroir, with a considered use of whole cluster fermentation.

Food and wine pairing
Serve between 16 and 17 °C, decanting for one to two hours if the wine is young. It will elevate a hare à la royale, a roast woodcock, a fillet of beef with truffles, a pigeon en croûte or venison in grand veneur sauce. With cheese, it pairs beautifully with a mature Époisses, an Ami du Chambertin or a 36 month Comté.