Dugat-Py

Dugat-Py is a high class Gevrey-Chambertin Domaine that has risen to prominence in the last 10 years. It was run for many years by Pierre Dugat and, astonishingly, only began estate bottling in 1989. It is now run by Pierre's son Bernard, who is recognised as one of the shrewdest winemakers on the Côte. The Domaine consists of 5 hectares of vineyards and includes holdings in several Premiers Crus sites and 3 Grands Crus. Bernard Dugat-Py, wife Joscelyne and son Loïc, are based at the Aulmônerie, whose cellars were constructed in the 12^th century to store wine for the Abbey of St Benigné in Dijon. With rapturous praise emanating especially from across the Atlantic, this is perhaps even more of a cult domaine than that of Bernard’s cousin Claude Dugat. I was a little sceptical, having tasted some wines at then years old which seemed to have dried out, making me fear over extraction. However a visit to the domaine in November 2009 changed my thinking. 

The key to the success is in the vineyard with exceptionally meticulous control of the work, there being five people working full time on 10 hectares. The vines are for the most part extremely old, averaging 65 years old across the domaine, and all the trimming is done by hand, while a horse is used to plough a few of the vineyards. Replanting is done with selections from their own vine stock, never with clones. The domaine has been fully organic since 2003 while son Loïc has been doing some biodynamic work with consultant Paul Masson. The wines are vinified with as little intervention as possible and are bottled unfined and unfiltered. "I don't like opulent wines; I like elegant wines", says Dugat. Consequently, the wines are concentrated, yet extremely stylish and well balanced. The wines are very approachable in youth but show at their best with 5-8 years of bottle ageing.

Contrary to some practitioners of deep-coloured wines in Gevrey-Chambertin, the grapes are picked relatively early. Stems are usually kept, depending on the vintage, though to a lesser degree for the Charmes-Chambertin whose primary fruit would be masked by the stalks. There is no cool pre-maceration, except whatever may happen naturally, one punch down and one pump over per day during fermentation in cement and wooden vats, and temperatures are not maintained after the fermentation is over. All in all, it is a low intervention regime. The wines are then matured in François Frères barrel, all new from the premiers crus upwards.
 
Recent expansion into the Côte de Beaune has seen the addition of Pommard and some white wines from Meursault and Chassagne-Montrachet.

Jasper Morris MW, Burgundy Wine Director and author of the award-winning Inside Burgundy comprehensive handbook.