Certified Organic (Ecocert)
Variety: Pinot Noir
Country, Region: France, Burgundy, Gevrey-Chambertin
Appellation: Chambertin Grand Cru (Le Chambertin is the most highly prized of the 9 Grand Crus of Gevrey-Chambertin)
Just 2 barrels produced from 50+60 yo vines vinified with 90% whole bunch. “(from a .22 ha parcel). An intensely floral nose, especially lavender and rose petal, grudgingly opens to expose notes of herbal tea and fruit that derives primarily from the red side of the spectrum. There is outstanding intensity to the sleekly textured middle weight flavors though the dusty and comparatively austere finish is just dry enough to cut short the persistence. The dryness isn’t fatal but like the Clos de la Roche, it’s enough to throw the balance off. (90-92)/2032+’ Burghound January 2019
‘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.