Jacques Seysses tried to modify his vinification style to avoid the hard tannins that were a potential negative characteristic of 1991. He had some success, although these offerings are more structured and austere than most vintages of Domaine Dujac. In 1991, the Clos St.-Denis, normally one of the stars of the Dujac portfolio, is lean and austere, with abrasive tannin in evidence. It needs at least 3-4 years of cellaring and will last for 12 or more, but I wonder if the fruit will hold? If the tannins melt away its score will soar, but don't bet on that happening. Various importers, including Frederick Wildman & Co., New York, NY and Chambers and Chambers, San Francisco, CA.
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