These wines had been racked just two or three weeks prior to my visit, and some of the wines were being sulfited at the time of my visit, making them more difficult than usual to taste.
Harvesting began on 5 September. Yields were generous in vineyards that had suffered from the frost in 2016; for those vineyards that escaped the frost, such as those in Morey-Saint-Denis, the quantities were big, but not as big as for the previously-frosted vineyards.
Use of stems was normal here, about 85%. Many of the malolactic fermentations began early, and most were finished by March.
My reviews here are only for the estate wines, not the Dujac Fils & Père wines. (Continue reading here.)