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David Duband Nuits-Saint-Georges 2016

David Duband Nuits-Saint-Georges 2016

Regular price $150.00

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Certified Organic (Ecocert)
Variety: Pinot Noir
Country, Region: France, Burgundy, Nuits St Georges
Appellation: Nuits St Georges

’(mostly La Charmotte and Aux Saints-Juliens; Duband made 9 barrels in 2016, vs. a normal 35): Medium red. At once very ripe and fresh, offering lovely violet lift to its blackberry fruit aroma. Juicy and firmly built, conveying good shape and verve to its dark berry and saline mineral flavors. The wine's chewy tannins are nicely buffered by mid-palate extract. An excellent village wine in the making. Duband volunteered that overly tannic Nuits-Saint-Georges wines are "not a problem of the vineyards but of the vinifiers." (88-91) Vinous Media January 2018

‘David Duband told me that 2017 was a “relatively generous vintage where we enjoyed both good yields and good maturities, which is not always the case as it’s sometimes one or the other but not both. There fruit was also very clean, and all that it was necessary to do was to eliminate berries that weren’t ripe. As is typical for me I used quite a bit of whole clusters in the vinifications, which is to say around 60% for the entry level wines, 75% for the 1ers and about 90% for the grands crus. Regarding the wines, they’re lighter in style but I like the sense of energy, freshness and transparency. They’re not really built for long aging but they may very well surprise people as to how well they can age simply because they’re so well-balanced.” Burghound January 2019

Regarded as one of the rising stars of Burgundy, David Duband took over his family domaine a very young age and now has more than 20 vintages of experience behind him. Starting with very small family holdings David, together with his business partner Francois Feuillet, have added to his portfolio of wines through the purchase of some exceptional old Grand cru vineyards throughout Gevrey Chambertin and Morey St Denis.

In recent years David has adapted his work in both the vineyards and cellars and in the last few years is producing wines with not only remarkable finesse and detail but also exhilarating intensity and freshness. Working organically in the vineyards and with low levels of S02 in the cellar he also uses a relatively high percentage of whole bunch ferment and a low percentage of new oak for ageing and this is adapted to each wine as it needs. This results in wines of striking purity with fabulous depth and intensity without sacrificing the details of the origins of each parcel of grapes. These are wines showing terroir and the soil signature of the fruit for each parcel above all else. These are wines that are built to age classically and gracefully.

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