My guest this week on Cork Talk is Jeremy Seysses of Domaine Dujac in Morey-St-Denis. Raised in Burgundy, he went to university in England before returning to help run the domaine that his father, Jacques, had established in 1967. Supremely articulate – in English as well as French – Jeremy tells me what it’s like to make wine from seven different Grands Crus – including the one where he’d like his ashes to be spread – and shares his thoughts about climate change, counterfeiting, organic viticulture and the pricing of top Burgundy.

To follow Jeremy on Instagram, go to @drinkdujac. Or take a look at the domaine’s website