The 1993 vintage in Burgundy was a successful one for red wines, yielding rich, elegant, and well-balanced expressions. An early flowering was followed by a wet July, then a hot, dry August that thickened grape skins. While heavy rains in mid-September made harvest timing critical, the grapes were generally resilient. Domaine Dujac's 1993 Gevrey-Chambertin Aux Combottes 1er Cru comes from a unique vineyard entirely surrounded by Grand Crus, including Clos de la Roche, Mazoyères-Chambertin, and Latricières-Chambertin. This special location often leads to Aux Combottes being considered the second-best 1er Cru in Gevrey-Chambertin, capable of achieving Grand Cru quality. Domaine Dujac is notably the largest landowner in this particular Premier Cru. On the nose and palate, this wine is described as nicely fruity with an easy texture, yet firmly tannic, elegant, and almost soft in the middle, with a good grip on the aftertaste. It often displays high-toned, bright red fruit characteristics. More detailed notes reveal spicy clove tobacco, black pepper, and whole cluster stemmy goodness on the nose, with perfectly judged acidity and fruit perfectly poised between red and black, leading to a long, spicy finish. It's a savory, soulful wine that remains light on its feet. Wines from Aux Combottes frequently exhibit a stony, mineral personality, with elements of graphite and iron, and sometimes a muskiness. 【A 1er Cru uniquely surrounded by Grand Crus, often considered to perform at Grand Cru quality.】 Given its savory and earthy notes, this wine would pair exceptionally well with roasted game, rich mushroom dishes, or a selection of aged cheeses. This is an excellent choice for a connoisseur's dinner, a special gathering of Burgundy lovers, or a vertical tasting of Dujac wines. As a 1993 vintage, this 1er Cru is mature and should be handled gently. Be prepared for a potentially fragile cork, and consider using a specialized opener. Decant carefully to remove any sediment and allow the wine to express its evolved aromas, but avoid excessive aeration due to its age. Serve at 16-18°C (60-64°F).