David Duband

David Duband Burgundy Winemaker

The Story

When I first met David, he didn’t speak much English. These days it flows gracefully off his tongue as someone born speaking it.  Much like his brisk improvement in English, the quality and integrity of his wines and vineyards has advanced at a rapid pace since he took over in 1991, while still attending winemaking school. In 1999 he abandoned conventional farming and by 2006 was completely organic.  An overhaul of his vineyard protocol was a dramatic step that allowed an evolution in David’s winemaking style, which has become more sensitive, more precise, in an attempt to articulate a more intimate engagement with his terroir.  Over the last five vintages or so, he extracts less, uses less oak and has increased his percentage of whole cluster fermentations. These changes and the beauty of the plots he purchased from Jacky Truchot (now-retired, but in his day a vigneron with terrific collection of very old vineyards and a cult following of Burgundy lovers), David’s wines are turning the heads of both his colleagues in Burgundy and wine lovers around the world.

Lay of the Land

It would be hard for a wine Francophile to not be familiar with Burgundy and its famous sub-region, Côte de Nuits. The Côte de Nuits is the most northern part of the central area of Burgundy; of course, there are many appellations further to the north such as Chablis and many other smaller ones. This region is known to reach the highest of highs with one of the worlds most exceptional grapes, Pinot Noir. The general soil composition of the area is very complex and can be oversimplified by naming limestone and clay as the dominant features. The climate brings quite a variation in vintages (even more so recently) which can change the quality of a vintage over night, as it has done many times, with a single hailstorm. It is a region of reverence by the world’s wine elite and has nearly priced itself out of the hands of the average consumer. However, when they are good, they are worth every penny.

David Duband - 2014 Hautes Cotes de Nuits, Cuvee Auguste

Price: $41.00
Size: 750ml
Availability:

24+ in stock

Type of Wine: Red
Grape(s): Pinot Noir
Style: Medium Body, Elegant and Aromatic

The Wine

Inside the bottle: This wine comes from a cooler site surrounded by trees on a high, steep elevation. It is a lovely wine with beautifully delineated lines. It is more tense with acidity than David’s other entry level wines (Bourgogne and Côte de Nuits Village.) The nose is dominated with the scents of wild flowers, earth and very fresh wild red berries. It seems that the forest and all of its magic has imparted this wine with great savory forest floor nuances of mushroom, moss and wet, old wood. It can be a little backwards upon opening but once it hits its stride after 15 minutes or more, the wine becomes both intellectually charming and rich in generosity.

Terroir: This vineyard sits just outside of David’s village, Chévannes and is about 400 meters in elevation on nearly all limestone and very little clay, if any. David explained that these vines, planted in the 70’s, are on average three degrees different throughout the growing season than his vines in the Côte de Nuits. It’s a special place you can feel teeming with the life of the surrounding wild.

INFORMATION DISCLAIMER

Terroir: This wine comes from a cooler site close to forest on a high, steep elevation. It is a lovely wine with beautifully delineated lines and is more fresh with acidity than David’s other entry level wines (Bourgogne and Côte de Nuits Village.) The vineyards sit just outside of David’s hometown, Chévannes, in the Hautes-Côtes-de-Nuits. David explained that these vines planted mostly in the 1970’s are on average three degrees Celsius less throughout the growing season than the Côte de Nuits, thus delaying their picking time by weeks. It can be a little backward upon opening but hits stride 15 minutes or more after opening.

Vinification: Stems are included in all Duband wines (average: 30-40% for entry-level, 70-80% on Village/1er Cru, 80-100% Grand Cru). Small dose of SO2 (7ppm) is made at crush. Pigeage (punchdowns) is made by foot to not break stems and begins after fermentation starts—5 to 7 total. Remontage (pump overs) only used if there is H2S (reductive elements) which is very common in organic wines. 17-18 day fermentation, pressed and settled in tanks 2-3 weeks to allow for whole cluster ferments to settle more clearly—destemmed ferments clarify quicker. Racked for the first time before the end of the year.

Aging: Aged 14 months in 225l barrels (50% old wood on Grand Cru, 60-70% old wood on all others), racked to steel tanks 2 months before bottling. No fining or filtration.

(Subjective and based on young wines)

General Impressions:

Aromatic, Earthy, Mineral, Textured, Red Fruit, High-toned and Energetic, Suave, Clean

Mineral Impressions:

Lightly SaltySaltyMetalMineralWet StoneFlintGraphiteReductivePetrol

Ageability:

Drink YoungShort-Term BenefitsLong-Term BenefitsUnknown

Technical Precision:

NatureModerateNurture

Intensity:

SubtleVigorousElectric

Core:

LitheMediumDense

Acidity:

LightMediumFullElectric

Texture:

LitheMediumDense

Body:

LightMediumFull

Tannin:

NoneLightMediumFull

Finish:

FrontMiddleBack

Wood Presence:

NoneSubtleNoticeable

The Vineyard

Soil:

Limestone and clay with a lot of stones and very little topsoil

Farming:

SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

Irrigation:

ForbiddenNeverSometimes

Vine Age:

1970-1990s

Altitude:

450

Aspect:

SW

Slope:

Very Steep
(typical numbers; not vintage specific)

Enological Additions:

Sulfur Dioxide. Vegan wine.

Total SO2:

None AddedVery LowLowMediumHigh

Alcohol:

12.5 - 13.0

pH:

N/A

Titratable Acidity:

N/A

Residual Sugar:

>1

Notes compiled in 2019 by Ted Vance (The Source) and David Duband

About The Wine

Inside the bottle: This wine comes from a cooler site surrounded by trees on a high, steep elevation. It is a lovely wine with beautifully delineated lines. It is more tense with acidity than David’s other entry level wines (Bourgogne and Côte de Nuits Village.) The nose is dominated with the scents of wild flowers, earth and very fresh wild red berries. It seems that the forest and all of its magic has imparted this wine with great savory forest floor nuances of mushroom, moss and wet, old wood. It can be a little backwards upon opening but once it hits its stride after 15 minutes or more, the wine becomes both intellectually charming and rich in generosity.

Terroir: This vineyard sits just outside of David’s village, Chévannes and is about 400 meters in elevation on nearly all limestone and very little clay, if any. David explained that these vines, planted in the 70’s, are on average three degrees different throughout the growing season than his vines in the Côte de Nuits. It’s a special place you can feel teeming with the life of the surrounding wild.