Domaine Dujac Morey-St-Denis Premier Cru 2024
(Cote de Nuits, Burgundy, France) - [DM 93] [JM 92-94] [WA 91-93] [BH 89-92]

About the Winery:
Domaine Dujac was founded by 26-year-old Jacques Seysses, son of a successful biscuit manufacturer, Louis Seysses. Jacques first developed his winemaking career as an apprentice to Gérard Potel at Domaine de la Pousse d’Or. After two harvests at this domaine, he learned the essentials of their winemaking style and met some of Burgundy’s most revered winemakers. In 1967, he purchased 4.5 ha (11 acres) at Domaine Marcel Graillet in Morey-Saint-Denis and renamed the winery after himself as the “Domaine of Jac”, or Domaine Dujac. 

From the start, Jacques set his mission on blending modern techniques with traditional winemaking, while also refining a style that he could call his own. In 1978, Jacques obtained a degree in oenology and, overtime, provided guidance to interns including Ted Lemon of Littorai and Jean-Pierre de Smet, former owner and winemaker of Domaine de l`Arlot. As Dujac’s holdings expanded – from 5 ha in 1968 to nearly 16 ha today – Jacques and his wife Rosalind looked beyond local markets and exported nearly 80% of their production to 18 countries around the world. 

Today, the estate is transitioning to the next generation with son Alec, assuming many of his father’s administrative duties, son Jeremy who is heavily involved in winemaking & marketing, and Jeremy’s wife Diana Snowden, a UC Davis graduate in enology in charge of managing the cellar. 

Ratings & Reviews

93 Points - Decanter Magazine:
"The blended Morey premier cru from Dujac represents the domaine's customary cofermentation of Les Charrières, Les Millandes, Les Ruchots and Clos Sorbè (0.82ha in total). The classic result has more concentrated aromatics than the village Morey. There is also more body and weight; although slightly astringent at present, there is enough substance to bring the wine into balance with a bit more maturation. The fresh acidity means that the wine vibrates on the palate and lingers pleasantly on the finish. The team destemmed 15% of the grapes, and the rest were fermented as whole bunches." - Charles Curtis MW (Oct 2025)

92-94 Points - Jasper Morris’ Inside Burgundy:
"A glowing mid ruby colour. A nice blend of ripenesses to the fruit which is more red than black. Fills the middle of the palate, then with a tingle factor to finish. Clearly a little more density and potential longevity than the village wine, and with a much longer finish. Picked on the first day so destemmed by 15%, as Jeremy had not yet taken the decision to go all out whole bunch. Drink from 2030-2039." (Nov 2025)

91-93 Points - Wine Advocate:
"The 2024 Morey-Saint-Denis 1er Cru shows considerable promise, revealing itself aromatically with notes of cherry, red plum and peony. On the palate, it is medium- to full-bodied, deep and layered, offering a floral core framed by melting tannins, lively acidity and a perfumed finish. Produced with 50% destemmed fruit, it stands out as a particular success this year." – Kristaps Karklins (Feb 2026)

89-92 Points - Allen Meadows’ BurgHound:
"Here too the nose is reduced with a vague hint of volatile acidity lurking in the background. Once again the palate impression is super-fresh with slightly better volume to the appealingly textured flavors that culminate in a lightly austere, balanced and lingering finish that could use better overall depth so some cellaring will be necessary." (Jan 2026)