100% Chardonnay

Food pairings: Pan-fried sole, seared scallops, lobster, roast chicken with cream and morels, and mild, creamy cheeses.

Winemaking: The grapes are picked by hand; in 2023 the Dujac harvest began with the Folatières on September 1st. The wine is fermented and matured for about 18 months in oak barrels that are one to three years old, with native yeasts, in keeping with the domaine's simple, non-interventionist approach that lets the vintage and the terroir speak.

Vineyards and terroir: Les Folatières is one of the largest and most celebrated Premiers Crus of Puligny-Montrachet, on the slope to the west of the village. Dujac's vines lie in two parcels in the mid-slope, in Peux Bois and Folatières proper, about 250 to 272 meters up on a gentle southeast-facing slope, with iron-rich limestone soils. Most of the vines were planted in 2013 and 2014, part of them at very high density, so the vines are still relatively young. The domaine is certified organic since 2011 and also uses biodynamic practices, and all soils are ploughed without herbicides.

Family and history: Jacques Seysses, not a Burgundian by birth, founded Domaine Dujac in Morey-Saint-Denis in 1968, after learning winemaking at Domaine de la Pousse d'Or in Volnay; the name is a contraction of "du Jacques". His wife Rosalind soon became essential to the domaine. Their son Jeremy joined in 1998, followed by his wife Diana in 2001 and his brother Alec in 2003, and together they now run the estate. In 2014 the domaine took over leased vines in the Puligny-Montrachet Premiers Crus Folatières and Combettes, its first whites from the Côte de Beaune.