A top Burgundy domaine that captivates wine lovers around the world.
Claude Dugas is a top domaine in Gevrey-Chambertin that boasts a cult following. The vineyard they own is only 3ha, and the yield is extremely limited, so it is famous for its extremely low production volume.For example, the domaine's representative cuvée, Griotte-Chambertin, is only 50% produced even in high-volume years. Only a few cases will be produced. In addition, the 1993 special grade Griot-Chambertin is famous as a cuvée that received a perfect score of 100 points on Parker Points. From 1980 to 2009, only five Burgundy red wines were given a perfect score of 100 by Robert Parker, including Romanée-Conti and Leroy's Latricière-Chambertin, but one of them was Claude Dugas's This is the 1993 Griot-Chambertin. Currently, Mr. Claude is cultivating and brewing wine with his wife, Marie-Thérèse, and their three children, producing wine from Bourgogne Rouge, Gevrey-Chambertin, two first-class vineyards, and three special-grade vineyards: Charme, Chapelle, and Griot. We are releasing a total of 7 types of wine to the world. The vineyards they own are planted with 70-year-old vines, some of the oldest in the area, and produce a low yield of 18hL per hectare, half the average yield in the appellation. This produces grapes with small grains and extremely concentrated fruit. In addition, Claude Dugas' aim is to create natural wines. Rather than using chemical fertilizers, the fields are planted with rockweed and seaweed to stimulate the soil, allowing the uniqueness of the terroir to shine through. In addition, based on the idea that ``vines that have repeatedly healed themselves naturally will improve their self-healing ability year by year, and will be able to produce wine that better expresses the terroir,'' we believe that even if the vines become sick, we do not take immediate action. We take great care in making wine, relying as much as possible on the healing power of nature. Even in the cellar, we practice simple brewing with as little human intervention as possible to bring out the individuality of the terroir to the fullest. After hand-picked grapes are destemmed and pressed, they are fermented and macerationed for over two days. Fermentation takes place in concrete tanks and uses wild yeasts. It is then aged for 12 to 18 months in Burgundian oak barrels. The resulting wine is generally overwhelmingly fragrant and concentrated, with smooth tannins and a very long finish.
