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Domaine Dujac Vosne Romanee Malconsorts Premier 2012

Winemaker's Notes:

"Reduction. This is completely different from the Beaux Monts, particularly in terms of size and weight as there is real muscle to the impressively concentrated and ripe medium-bodied plus flavors that culminate in a hugely long finish that coats the palate with dry extract. The supporting tannins are also markedly firmer and it's clear that this will require around 15 years to completely realize its full, and considerable, potential yet it should be approachable after 10 years or so. In a word, impressive." *-Burghound (92-95 Points)*

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External Reviews for Domaine Dujac Vosne Romanee Malconsorts Premier

External Review
Source: Prestige Wine & Spirits
01/13/2015

The 2012 Vosne-Romanee 1er Cru Aux Malconsorts has a sophisticated, mineral-driven bouquet with great clarity, less fruite and more restrained than the Beaux Monts but with greater focus. The palate is medium-bodied with a real candied, bonbon element, a core a sweetness that lends this real personality and wonderful poise on the finish. Lovely.


External Review
Source: Prestige Wine & Spirits
01/13/2015

Good full, bright red. Knockout high-pitched perfume combines red cherry, red berries, rose petal, blood orange and an exotic hint of white fruits. Wonderfully precise and youthfully imploded, offering outstanding inner-mouth tension to the flavors of red fruits, minerals and flowers. Most impressive today on the firmly tannic, rising, palate-staining finish. I couldn’t tell that I had spit the wine! A superb wine in the making: wound up tight today but not hard. Jeremy Seysses noted that the ex-Thomas-Moillard vineyards had a lot of nitrogen in the soil and were previously prone to rot. The use of cover crop here has been of critical importance, he told me.



"Reduction. This is completely different from the Beaux Monts, particularly in terms of size and weight as there is real muscle to the impressively concentrated and ripe medium-bodied plus flavors that culminate in a hugely long finish that coats the palate with dry extract. The supporting tannins are also markedly firmer and it's clear that this will require around 15 years to completely realize its full, and considerable, potential yet it should be approachable after 10 years or so. In a word, impressive." *-Burghound (92-95 Points)*

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