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2011 Domaine Dujac Gevrey-Chambertin Aux Combottes

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Latest Sale Price

March 10, 2024 - $260


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The fruit is more deeply pitched with excellent nuance to the well-layered blue and black pinot fruit that also evidences hints of violets, earth and wet stone. There is a clean and polished mouth feel...

91+ Vinous / IWC

Captivating aromas of pristine red fruits, minerals and underbrush, plus a whiff of porcini. Juicy and penetrating on the palate, with terrific high-pitched precision to the red raspberry and cherry flavors.

90The Wine Advocate

Stemmy bouquet, but fresh and vital, more herbaceous than its peers with conspicuous tertiary scents. The palate is well-balanced and very classic in style, perhaps slightly green.. for those that appreciate traditional Burgundy.


France, Burgundy, Côte d'Or, Côte de Nuits, Gevrey-Chambertin, Aux Combottes

Côte de Nuits is the northern part of the Côte d’Or and it includes the most famous vineyards and wine communes in the world. There are more Grand Cru appellations in the Côte de Nuits than anywhere else in Burgundy. Of the fourteen communes, or villages in the Côte de Nuits, six produce Grand Cru wines. They are Gevrey-Chambertin, Morey-St.-Denis, Chambolle-Musigny, Vougeot, Flagey-Échezeaux and Vosne-Romanee. Some of the vineyards within the Côte de Nuits are tiny, which adds to their prestige. The fabled Grand Cru vineyard La Romanee is barely two square acres. Altogether there are twenty-four Grand Cru vineyards. The region takes its name from the village of Nuits-Saint-Georges. Côtes de Nuits produces mostly reds from Pinot Noir, and the wines have been in demand for centuries. During the 18th century King Louis XIV’s physician recommended that for his health the king only drink wines from Nuits-Saint-Georges. Like most of Burgundy, the soils of the Côte de Nuit can vary greatly from one vineyard to another, though most are a base soil of limestone mixed with clay, gravel and sand.


Red Wine, Pinot Noir, 1er (Premier) Cru

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.