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 - 2016 Echezeaux

Price: $305.00
Size: 750ml
Availability:

12 in stock

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

The Wine

Inside the bottle: Sadly, we don’t get to sit around and drink wines like this on a daily basis. Therefore, I am a little short on reference points in order to write the three paragraphs it would take to describe this constantly evolving wine. The wine has a great balance of red and black fruits, purple flowers and spice. The nose is clearly beautiful but this is a wine for texture junkies. It has a gorgeous tannic structure that glides over and refreshes the palate, leaving the taster with an urgent desire for the next sip. The 70 year-old vines located in the lieu-dit “Les Rouges du Bas” further up the slope and closer to the forest give this wine a full palate loaded with sappy red fruits and wonderful freshness. Like the other Grand Crus, this wine is endowed with a good dose of whole cluster (80%) to curb the obvious potential of excessive fruit and charm that is easy to find in this Grand Cru.

INFORMATION DISCLAIMER

Terroir: The 70 year-old vines located in the lieu-dit “Les Rouges du Bas” further up the slope with classic limestone strata (unlike much of this Grand Cru which is composed of alluvial deposits) and closer to the forest give this wine a full palate loaded with sappy red fruits and wonderful freshness. Like the other Grand Crus, this wine is endowed with a good dose of whole cluster (80%) to curb the obvious potential of excessive fruit and charm that is easy to find in this Grand Cru.

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, Supple, Clean, Textured, Cold Stone, Fresh, Full Palate

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:

Shallow light red clay with small fingernail size fractured limestones

Farming:

SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

Irrigation:

ForbiddenNeverSometimes

Vine Age:

1930s

Altitude:

280

Slope:

Good slope
(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

Inside the bottle: Sadly, we don’t get to sit around and drink wines like this on a daily basis. Therefore, I am a little short on reference points in order to write the three paragraphs it would take to describe this constantly evolving wine. The wine has a great balance of red and black fruits, purple flowers and spice. The nose is clearly beautiful but this is a wine for texture junkies. It has a gorgeous tannic structure that glides over and refreshes the palate, leaving the taster with an urgent desire for the next sip. The 70 year-old vines located in the lieu-dit “Les Rouges du Bas” further up the slope and closer to the forest give this wine a full palate loaded with sappy red fruits and wonderful freshness. Like the other Grand Crus, this wine is endowed with a good dose of whole cluster (80%) to curb the obvious potential of excessive fruit and charm that is easy to find in this Grand Cru.