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Louis Seysses, biscuit manufacturer and gastronome, had a taste for good food and fine wines. So did his son Jacques who decided in his mid-twenties to leave his job in the banking industry to pursue the life of a winemaker. After a few years at Domaine de la Pousse d'Or, Jacques purchased Domaine Graillet in 1967 and renamed it Domaine Dujac. Blending traditional winemaking with modern techniques, Jacques developed his own proprietary protocol, which was revolutionary at the time. Dujac's wines did not go unnoticed for long. Their philosophy of minimal intervention allows each vineyard to produce the finest fruit possible while preserving the organic balance and integrity of the land. With the next generation involved in all things winemaking and marketing, helmed by Jeremy Seysses, this remarkable estate is truly one of Burgundy's most elite producers.
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