Bernard Dugat-Py

The Dugats trace their Burgundy lineage back 13 generations now that Loic has joined. Bernard Dugat worked his first vintage in 1975 and having married Jocelyne Py in 1979 renamed the Domaine to reflect this in 1994. Dugat-Py isn’t just an historic Domaine, it is a very traditional one too. Work in the vineyards is absolutely meticulous with 10 employees in the vines making sure that the health of these old plants – average 65 years – is top notch. The Domaine has been certified organic since 2003, though Loic has gradually been introducing more elements of biodynamie. Picking is generally early to avoid any hint of over-ripeness. In the cellar very little happens. There is a lot of whole bunch fermenting but with only one pump-over and one punch-down per day in concrete vat or large cask. The wines are transferred to barrels after that with between 10- 100% of new oak depending on the level. These are famously long lived wines needing at least ten years from harvest and even then a good decant is advised, but the wait and effort are well rewarded. (CW 29/08/18)