Domaine Dujac Echezeaux Grand Cru 2005 1,5L
Out of stock
| Weight | 5 kg |
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| Dimensions | 15 × 15 × 50 cm |
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| RP | 93 |
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| Vintage | 2005 |
| Volume | 1,5 |
ROBERT PARKER ” From their single parcel on the Vougeot side of the appellation, the Dujac 2005 Echezeaux leads with aromas of smoked meat, brine and jellied black raspberry. Impressively rich and decidedly sweet and liqueur-like on the palate, it reflects the low yields and relative surmaturite that Alec Seysses says characterized this parcel in 2005. Beneath the superficially impressive folds of fruit, there is smoky, meaty, subtly chalky depth of flavor and ample, fine-grained tannic structure. This impresses with its depth and rounded richness rather than with its interplay of flavors. The already rich array of crus at Domaine Dujac has recently been augmented on two fronts. The purchase (along with de Montille) of the Societe Civile du Clos de Thorey (Thomas-Moillard) has brought them a raft of choice parcels including three new grand cru holdings (for a staggering total of eight). Meanwhile, they have expanded their negociant arm (with control over harvest and green harvest a prerequisite) to supplement in particular their volumes of village-level wine. (Those wines – labeled “Dujac Fils & Pere” – are signified in the above listing with “FP”. In fact, due to a legal technicality, the 2005 vintage wines from the properties newly acquired by the domaine – but not subsequent vintages – will also read “Fils & Pere” rather than “Domaine”.) Even with California-trained oenologist Diana Seysses (nee Snowden) joining her husband Jeremy and in-laws Jacques and Alec, and with a new winery (though at the old address) I wonder at how they are able to keep up with the magnitude of their responsibilities. Yet despite so many parcels and vines new to them this year, the results are consistently outstanding and at times astounding. Much of the vinification – increasingly as one goes up the hierarchy of crus – was of whole clusters. Malos finished (finally) by November and the wines were bottle in December and January. “
Domaine Dujac Echezeaux Grand Cru 2005 1,5L
Experience the Exceptional
Experience the exceptional Domaine Dujac Echezeaux Grand Cru 2005, a rare and prestigious magnum from the heart of Burgundy’s renowned Côte de Nuits. This 1.5L vintage epitomizes Dujac’s dedication to traditional biodynamic practices combined with innovative craftsmanship, yielding a wine of remarkable depth and complexity. With only limited quantities produced, each bottle stands as a distinguished investment-grade collectible, coveted by connoisseurs and investors alike for its profound historical significance and exquisite expression of terroir.
Key Features & Benefits
Crafted using meticulous hand-harvesting and biodynamic viticulture, Domaine Dujac employs extended maceration and aging in finely toasted French oak barrels to enhance complexity while preserving purity. The Echezeaux Grand Cru vineyard, famed for its limestone-rich soils, imparts an intense minerality and layered aromas of ripe cherry and spice.
This meticulous approach results in a wine that balances power and elegance, offering collectors a unique combination of aging potential and immediate drinking pleasure.
Heritage & Collectibility
Founded in 1967, Domaine Dujac has cultivated a reputation as one of Burgundy’s elite producers, with Echezeaux Grand Cru earning consistent acclaim for its rarity and quality. The 2005 vintage is especially prized, marked by optimal weather conditions leading to a highly structured and vibrant profile.
Limited magnum releases like this 1.5L bottle underscore its exclusivity in the current market, making it a highly sought-after asset for collectors aiming to diversify with a prestigious Burgundy Grand Cru.
Sensory Profile & Usage
This 2005 Echezeaux Grand Cru greets the senses with an expressive bouquet of black cherry, forest floor, and subtle notes of clove and leather. On the palate, it reveals a full-bodied richness balanced by refined tannins and a lingering, mineral-driven finish.
Serve slightly below room temperature (16–18°C) to fully appreciate its layered complexity, ideally decanting for an hour prior to drinking. Pair with dishes such as roasted duck, game birds, or aged cheeses to elevate your tasting experience and savor its exceptional heritage.
