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.
2017 Morey-Saint-Denis
This wine has crystalline, pure red fruits and is light in body with freshness. (89-91)
2017 Chambolle-Musigny
The Chambolle features strawberry aromas. The mouth is smooth with mineral red fruits. (90-92)
2017 Morey-Saint-Denis 1er Cru
Here we have red fruits that are mineral and pure with more depth and structure than in the village wine. Very good length, too. (92-94)
2017 Gevrey-Chambertin 1er Cru Aux Combottes
The Gevrey-Combottes has both red and dark fruits with greater juiciness than the Morey 1er Cru, and it shows good depth and concentration. (93-95)
2017 Vosne-Romanée 1er Cru Les Beaux Monts
The Vosne-Beaux Monts displays typical red fruits and violets with minerality, good depth, and finesse. (93-96)
2017 Vosne-Romanée 1er Cru Aux Malconsorts
Dujac’s Vosne-Malconsorts has floral aromas. The mouth displays dark fruits that are dense, concetrated, and deep. Once, again, an outstanding Malconsorts from this address, but give it some time. (94-96)