Claude Dugat
Claude Dugat
France • Burgundy
A long celebrated and beloved family in Gevrey-Chambertin, with roots dating back to the 19th century in Gevrey. The families wine journey begins in 1955 when Maurice Dugat, Claude’s father, purchased the historic Grange des Dimes and converted the stone barn into a winery facility. Now named the Cellier des Dimes, this historic structure dates back to 1219 when locals would bring their tithe (10% of production) of grapes and/or cereals for the benefit of the church.
Claude, along with his wife Marie-Thérèse, are truly who brought the estate into the limelight. Claude took control of the family estate in 1991 and since then as continued to wow and impress collectors and enthusiasts the world over with his impeccable touch and expertise. Claude was joined by his son, Bertrand, in the early 2000’s and the two spent nearly a decade working together before Claude officially passed the reins off to Bertrand. Today the estate is entirely in the hands of Bertrand & his two sisters, Laetitia & Jeanne. Bertrand spends most of his time in the cellar time is spent mostly in the cellar, while Laetitia & Jeanne handle the majority of the vineyard work and decisions.
Farming practices at the domaine are strictly sustainable and done without the use of any fertilisers or herbicides. Since 2013 they have been farming with an emphasis on organic procedures as well as incorporating some biodynamic practices. At the heart of all their vineyard work is the idea of having a light touch in the vineyards in order to bring in the highest quality fruit. Picking decisions are based on sample tastes of fruit, as opposed to lab analysis, which guarantees that the fruit always retains a level of freshness and is never picked on the late side of ripening.
Cellar work is fairly consistent across all the estate cuvée’s and fruit sources. All of the fruit is 100% destemmed and fermentations take place in concrete tanks with gentle punch downs twice a day, which they prefer over pump overs to limit the amount of oxygen ingress. The juice is left in tank for about 2 weeks before being racked to barrel for malolactic and aging; the juice is left to settle for 2 days prior to being racked to barrel. A fair amount of new oak is used in the wines, their Bourgogne rouge being the only cuvée that does not see any new oak. All of the barrels are supplied by the Francois Frères cooperage, and although a lot of new oak is used there is rarely any strong new oak characteristics found on the palate or nose of the wines.
Wines We Carry
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