Louis Seysses, biscuit manufacturer and gastronome, had a taste for good food and fine wines. His son Jacques Seysses quickly came to share his father's passion, and he decided he would not only like to drink the wine but make it as well. With the help of his father, Jacques began his career in wine with an apprenticeship with Gérard Potel at the Domaine de la Pousse d'Or. He spent two harvests there during which time he was lucky enough to talk and listen to the famous Burgundian winemakers of the times whom he greatly admired.

In 1967, he seized the opportunity to purchase the Domaine Graillet and renamed it Domaine Dujac.

Trying to blend what he admired in traditional winemaking with modern techniques, Jacques went on to refine a style of his own. Although the first vintage made at Dujac (1968) is the worst known in the last forty five years, the following vintage more than made up for this difficult start -1969 remains one of the most superb vintages made at Dujac.

In 2000, a new challenge began: the transition from one generation to the next. Jacques is now partially retired and is succeeded by his son Jeremy, who handles the winemaking along with Diana, Jeremy's wife and his brother Alec. Diana, a Davis graduate in Oenology, has taken over cellar management. Alec and Jeremy oversee the management of the domaine, mentored by their father. Jacques has carefully put a promising future in place with the same patience and vision which he used to make his wines. In the last few years, Jacques third son Paul, always present but never officially employed, has also taken a greater part in running the Domaine.