Domaine Dujac

Domaine Dujac was founded in 1967 when Jacques Seysses purchased Domaine Marcel Graillet, an existing estate in Morey-Saint-Denis. The Seysses family came not from winemaking but from a Parisian biscuit-and-confectionery business — Jacques arrived in Burgundy purely out of passion for wine.

The name "Dujac" contracts "De Jacques." Through the 1970s and 1980s, Jacques became a central figure in Morey-Saint-Denis, drawing on both traditional methods and an openness to modern viticulture science. His influence helped raise the quality profile of the entire commune.

His sons Jeremy (from 1998) and Alec (from 2001) now run the domaine alongside Jeremy's wife Diana Snowden Seysses, an American winemaker who joined in 2003. The transition was gradual and deliberate — Dujac's house style evolved rather than pivoting.

Dujac is among Burgundy's most committed practitioners of whole-cluster fermentation (*vendange entière*). Under Jacques, the domaine worked almost exclusively with 100% whole clusters and 100% new oak. The next generation refined this: partial destemming is now applied on some cuvées, and new-oak usage ranges from 25–100% depending on the wine and vintage.

Organic farming began in 2001; certified biodynamic status followed in 2011. All holdings are farmed biodynamically — no herbicides. Fermentations proceed with minimal pump-overs and punch-downs, letting the grapes drive extraction rather than intervention.

The resulting Dujac style is pale-coloured, highly aromatic, and transparent — a reference for "modern Burgundy" at the Grand Cru level.

Alongside the domaine, the family runs a small négociant operation, Dujac Fils & Père, producing wines from purchased fruit.