Clos de la Roche Grand Cru

In the glass

Aroma: red cherry, spice, herb, rose

Palate: dark berry, mineral, truffle, silk

Whole-cluster Morey grand cru of perfume and spice, with red and black fruit and a savoury, herbal lift.

What it pairs with

• Roast venison with cassis jus
  Game meat and a blackcurrant reduction echo a grand-cru Pinot's wild fruit and firm tannin.
• Coq au vin
  A Burgundy braise of rooster in red wine mirrors the cuvee's own dark-fruit and forest-floor register.
• Epoisses de Bourgogne
  The washed-rind cow's-milk cheese's pungent cream needs a wine with grip and acidity to balance it.

How to serve Clos de la Roche Grand Cru

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast venison with cassis jus, Coq au vin, Epoisses de Bourgogne. Match the wine's structure to the dish's fat and salt.

History

Clos de la Roche is Dujac's largest grand cru holding, defining its whole-cluster, perfumed style.

1. 1968: Domaine founded by Jacques Seysses

Facts

Producer

Domaine Dujac · visiting guide

Grapes

Pinot Noir (100%)

Classification

Grand Cru (Morey-Saint-Denis, AOC)

Oak

Around 16 to 18 months in French oak, part new; whole-cluster

ABV

13.0%

Price

EUR 500 to 1100 at retail

Drinking window

12-30 from vintage

First vintage

1968

Frequently asked about Clos de la Roche Grand Cru

Tags