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Domaine Dujac: Adjusting Whole Cluster Use and Extraction
Domaine Dujac is a family-run producer based in Morey-Saint-Denis, Burgundy. Jacques Seysses acquired Domaine Graillet in 1968 and renamed it to its current name. They produce both red and white, but this section focuses on their approach toward whole cluster use and extraction in red wines.
Whether to leave the stems, how to handle the cap, and how to cultivate the vineyard. Dujac’s explanation is divided by each process, and we learn about annual adjustments and the evolution of viticulture.
Questions for this course
Is fermenting with stems the same as extracting more intensely?
Before you start reading, briefly jot down your thoughts. You will rephrase them at the end.
To applied practice using the material ↓
To explanation task notes ↓Domaine Dujac / Study by producer
France / Burgundy / Morey-Saint-Denis
Other names & notations: Domaine Dujac / ドメーヌ・デュジャック
Update date: 2026-09-25
Do not fix the proportion of whole clusters
For red winemaking, Dujac destems a small portion depending on the vintage, or sometimes does not destem at all. Whole cluster means fermenting with the stems, not just the berries. Even for producers who emphasize whole cluster fermentation, assuming the same proportion is used in every year and wine overlooks possible adjustments.
Distinguish between the use of whole bunches and extraction
The official explanation states the period spent in the fermentation tank is about two weeks. Initially, gentle pigeage is carried out, followed by remontage. Pigeage means pushing down the cap, while remontage is pumping the juice over the cap. Leaving stems in the must and handling the cap are separate winemaking decisions.
Even changes in viticulture occur in stages.
It is explained that organic cultivation was trialed on some vineyards in 2001, expanded to the whole estate in 2008, and certification was obtained in 2011. Trials, full implementation, and certification are different stages. Understanding the producer includes not only winemaking features, but also how the cultivation of raw materials changed.
What to align and what to compare.
Handling of whole bunches
- Conditions to standardize
- Dujac's Red Wines
- Conditions for comparison.
- Degree of destemming varies according to the year
- Additional points to confirm
- Is the whole cluster percentage published for the relevant vintage and label?
Extraction
- Conditions to standardize
- Fermentation process for the same red wine
- Conditions for comparison.
- Initial pigeage followed by remontage
- Additional points to confirm
- Are the timing and intensity of operations explained?
Viticulture
- Conditions to standardize
- Organic cultivation by the same producer
- Conditions for comparison.
- Trial in 2001, full implementation in 2008, certification in 2011
- Additional points to confirm
- Which stage does the year indicate?
Order of reading and key points to consider in each article
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READ · HYPOTHESIZE · RECONSIDER
Reading Domaine Dujac’s Materials: Adjusting Whole Cluster Use and Extraction
Compare the stated conditions in the documentation. Numbers specifying vintages should be treated as information for that specific year.
This summarizes materials published by producers, regional groups, and importers. Each source includes the publisher and the date the material was checked.
| Comparison items | What can be determined from the materials | Ability to distinguish by reading |
|---|---|---|
| Use of whole bunches | Partial destemming or no destemming depending on the year | Do not fix the whole cluster percentage across all vintages |
| Extraction | Transition from gentle early pigeage to remontage | Presence of stems and handling of cap are separate factors. |
| Organic cultivation | Trial in 2001, full implementation in 2008, certification in 2011 | Separate starting year and certification year |
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Read the explanation for each question
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Which red winemaking method conforms to the official explanation?
The official explanation includes vintage-based adjustments. Placing importance on whole bunches does not mean the proportion is permanently fixed. Do not assume the method described for red wine fermentation applies automatically to white winemaking.
What does remontage do?
Remontage is the process of pumping fermenting juice over the cap of skins during fermentation. It is different from destemming, which removes the stems. Distinguishing whether whole bunches or destemmed berries go into the vat, and then separating the extraction operations, helps explain the sequence of processes.
What does 2011 indicate?
Organic cultivation trials began in 2001, full implementation was in 2008, and certification was obtained in 2011. The appearance of several years related to the same activity does not necessarily mean contradiction. Check what was started and at what stage each year represents.
Basis and sources for the exercise
Practice exercises in comparison
Please explain differences in raw materials and winemaking by reading the table and sources.
Read examples of organizing comparisons
| Conditions for Comparison | Comparison items | What can be determined from the materials | Ability to distinguish by reading |
|---|---|---|---|
| Use of whole bunches | Partial destemming or no destemming depending on the year | Do not fix the whole cluster percentage across all vintages | |
| Extraction | Transition from gentle early pigeage to remontage | Presence of stems and handling of cap are separate factors. | |
| Organic cultivation | Trial in 2001, full implementation in 2008, certification in 2011 | Separate starting year and certification year |
Sources of materials used for comparison are listed in the text and exercises.
Explain in your own words
Explain the difference between whole cluster use and extraction techniques, and summarize the vineyard changes across three vintages.
Check after writing
- The official explanation includes vintage-based adjustments. Placing importance on whole bunches does not mean the proportion is permanently fixed. Do not assume the method described for red wine fermentation applies automatically to white winemaking.
- Remontage is the process of pumping fermenting juice over the cap of skins during fermentation. It is different from destemming, which removes the stems. Distinguishing whether whole bunches or destemmed berries go into the vat, and then separating the extraction operations, helps explain the sequence of processes.
- Organic cultivation trials began in 2001, full implementation was in 2008, and certification was obtained in 2011. The appearance of several years related to the same activity does not necessarily mean contradiction. Check what was started and at what stage each year represents.
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