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 - 2015 Morey Saint Denis Rouge, 1er Cru Clos Sorbe

Price: $113.00
Size: 750ml
Availability:

9 in stock

Type of Wine: Red
Grape(s): Pinot Noir
Style: Mineral, Medium Body

The Wine

Clos Sorbe is one of the great talents within the range of 1er crus in Morey. Grown on vines over 50 years-old and a beautifully balanced soil structure mixed with color-rich clay and a never ending supply of small fragmented Bathonian limestone rocks, this is one of the most universal wines in David’s range. It has a wonderful balance of power and elegance with a sappy fruit core and bright aromatic lift. It is also one of the jewels acquired from the purchase of the legendary vigneron, Jacky Truchot.

INFORMATION DISCLAIMER

Terroir: Clos Sorbè is one of the great talents within the range of 1er crus in Morey. Grown on vines over 50 years-old and a beautifully balanced, shallow soil structure mixed with color-rich red clay and a never ending supply of small fragmented Bathonian limestone rocks, this is one of the most universally appealing wines in David’s elegant and precisely crafted range. It has a wonderful balance of power and elegance with a sappy fruit core and bright aromatic lift. It is also one of the jewels acquired from the purchase of the legendary vigneron, Jacky Truchot.

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, Bright, Red Fruit, Textured, Mineral, Clean, Medium Angles

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:

Small limestone rocks and very little red clay topsoil, offering perfect drainage to the vineyards.

Farming:

SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

Irrigation:

ForbiddenNeverSometimes

Vine Age:

Planted in 1990s (20%), 1970s (70%), 1950s (10%)

Altitude:

250

Aspect:

E

Slope:

Mild slopes
(typical numbers; not vintage specific)

Enological Additions:

Sulfur Dioxide

Total SO2:

None AddedVery LowLowMediumHigh

Alcohol:

12.9-13.1

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

Clos Sorbe is one of the great talents within the range of 1er crus in Morey. Grown on vines over 50 years-old and a beautifully balanced soil structure mixed with color-rich clay and a never ending supply of small fragmented Bathonian limestone rocks, this is one of the most universal wines in David’s range. It has a wonderful balance of power and elegance with a sappy fruit core and bright aromatic lift. It is also one of the jewels acquired from the purchase of the legendary vigneron, Jacky Truchot.