2011 | Domaine Dujac | Aux Malconsorts

Description

Red Wine: 2011 | Domaine Dujac | Aux Malconsorts

An intensely spicy nose features notes of ripe black pinot fruit and plenty of floral influence in the form of violet and lavender scents. As would be expected this possesses plenty of size and weight with excellent mid-palate concentration, all wrapped in a powerful, palate coating and wonderfully long finish.

Order from the Largest & Most Trusted Premium Spirits Marketplace!

Featured in

• ROLLING STONE
• MEN’S JOURNAL
• US WEEKLY

NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate inventory counts.We have partnerships consisting of a large network of licensed retailers from within the United States, Europe and across the world ensuring orders are fulfilled.

Producer: Domaine Dujac

Ratings: V | 94WC | 92

Vintage: 2011

Size: 750ml

ABV: 13%

Varietal: Pinot Noir

Country/Region: France, Burgundy

An intensely spicy nose features notes of ripe black pinot fruit and plenty of floral influence in the form of violet and lavender scents. As would be expected this possesses plenty of size and weight with excellent mid-palate concentration, all wrapped in a powerful, palate coating and wonderfully long finish.

Reviews:

• Vinous: The 2011 Vosne-Romanée Aux Malconsorts is mid-weight, gracious and absolutey impeccable in its balance. Sweet tobacco, mint, red stone fruits, dried cherries and orange peel are some of the notes that inform the Malconsorts. Pliant and expressive on the palate, with highly expressive floral overtones, the Malconsorts is a gorgeous wine in 2011 and just as impressive at it was from barrel.

• Wine Cellar: Deep, bright red. Sexy red raspberry and black cherry aromas and flavors are complicated by herbs and underbrush, plus an almost chocolatey suggestion of ripeness. Densely packed, rich and savory, with seductive soil tones contributing another dimension. A very rich, broad, velvety 2011 in a distinctly ripe style. Finishes with plenty of ripe, tongue-saturating tannins.

Producer Information

Domaine Dujac is a highly regarded and critically lauded wine producer based in Burgundy’s Morey-Saint-Denis appellation. It makes high-quality wines from Pinot Noir and Chardonnay, ranging from entry-level Bourgogne to wines made from some of the top Grand Cru vineyards in the Côte de Nuits, including Clos de la Roche and Le Chambertin. The domaine was founded in 1968 by Jacques Seysses, who had spent the previous few years travelling around Burgundy learning the craft from the likes of Aubert de Villaine at Domaine de la Romanée-Conti and Charles Rousseau of Domaine Armand Rousseau. He purchased a small, run-down property in Morey-Saint-Denis and planted some Pinot Noir and Chardonnay. In the late 20th Century, Dujac expanded its estate, acquiring grand cru plots in Clos de la Roche (the domaine has just under two hectares/five acres here), Clos St-Denis (1.4 hectares/3.4 acres) and in northern Bonnes-Mares (nearly 0.6 hectares/1.5 acres). Dujac has also expanded further afield, taking control of plots in Romanée-Saint-Vivant (0.17 hectares/0.4 acres) and Le Chambertin (almost 0.3 hectares/0.7 acres), in Vosne-Romanée and Gevrey-Chambertin respectively. Further expansion has occurred in the range of white wines which now encompasses the Puligny-Montrachet premiers crus of Les Folatières and Les Combettes (acquired in 2014), as well as Les Monts Luisants closer to home in Morey. The family also runs a négoce firm, Dujac Fils & Père, set up in 2000, allowing fruit to be bought in as and when required. This label generally features fruit acquired around Morey and the nearby communes, pushing out into Nuits-Saint-Georges and Chambolle-Musigny. Jeremy Seysses gradually took over from his father Jacques after he started working at the domaine in 1998. He has since been joined by wife Diana and brother Alec. Since the 1960s, Dujac has made a few small changes to its winemaking style. Less new oak is used for the younger wines, and the winery is now air conditioned to allow for later malolactic fermentation. Traditionally, whole bunch pressing was used, but now the grapes undergo a small amount of destemming if ripeness levels are not high enough. Other than this, the wines have been made in the same way for half a century and are never filtered and very rarely fined.