🏰 The 1999 vintage was a glorious year for Burgundian Pinot Noir, characterized by a meticulous balance of ripe tannins and lucid acidity, promising longevity. Conditions were almost allegorical in their blend of sunshine and rain. A good harvest became a great one due to very hot, sunny weather in the first half of September, which produced concentrated sugars and ripened tannins. While specific tasting notes for Dujac 1999 Aux Combottes are limited, general Gevrey-Chambertin 1999 notes describe a dark ruby color with exuberant, sweet, blackberry fruit aromas. The wine is medium to full-bodied with mouth-coating black cherry, oak, and cassis liqueur flavors, velvety-textured, lively, and boisterous. Expect deep, sweet beetroot, brown sugar, and dark red/black confiture fruit encasing a core of minerality, with perfectly balanced acidity and finely-grained tannins. 【A Premier Cru surrounded by Grand Crus, offering exceptional pedigree and a bridge between Gevrey power and Morey finesse】. This 1999 vintage is now over two decades old and should be showing beautiful maturity. Expect complex tertiary aromas of forest floor, truffle, and dried fruits alongside its primary fruit. Older corks can be delicate, so open with care. Decanting is recommended for older red Burgundies to allow the wine to breathe and separate from any sediment, but do so gently and just before serving to preserve its delicate aromatics. Serve at cellar temperature, around 16-17°C. 🍴 This Gevrey-Chambertin is ideal with gamey meats, roasted duck, herb-crusted lamb, beef bourguignon, rib of beef, venison, and regional cheeses like Époisses and Cîteaux. 🥂 A celebratory dinner, a gathering of Burgundy connoisseurs, or a special occasion where a mature, complex red wine is desired.