David Duband

The Story

The quality of David Duband’s wines has steadily advanced since he took over his family’s domaine in 1991. In 1999 he began the move away from conventional farming and became completely certified organic in 2006. In 2005, his friend and business partner, François Feuillet, managed to buy vineyards from Jacky Truchot, which included privileged old-vine parcels in the Grand Crus, Clos de la Roche and Charmes-Chambertin. Things have gone David’s way, but he’s not at all become complacent.

Sometimes it’s not big fundamental changes that set the world on fire, it’s steadfast evolution, one small step at a time from year to year to year. David’s 2008 vintage marked a significant shift in direction and the year was as good as any to make the move. (2008 Red Burgundy is often misunderstood because of how late it was on every front, from the harvest date to the malolactic fermentations finishing, followed by a misread from most of the critics—who a year later revised what they had written from the year before when many of the wines were tasted next to the outstanding 2009s). There was a light in his wines that seemed to turn on and many took notice. David would likely attribute it to his newly found interest in including stems, and a more gentle approach in the cellar.

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Lay of the Land

Most wine Francophiles are familiar with Burgundy. It’s divided into a few major areas, starting from Chablis in the north, the Côte d’Or, Côte Chalonnaise, Mâconnais and finally Beaujolais to the south, just above France’s second largest city, Lyon. The grapes are principally Pinot Noir and Chardonnay on Jurassic limestone bedrock (pretty much all the vineyard bedrock between Chablis to the Mâconnais is from this same general geological period), and Beaujolais’ red grape, Gamay, where the soils are largely derived from granite and metamorphic bedrock from the ancient formations in France’s Massif Central.

Duband’s vineyards are all located in the Côte d’Or’s northern sub-zone, the Côte de Nuits—almost exclusively Pinot Noir country. He maintains a stellar collection of entry-level wines, village wines from all the major communes from Gevrey-Chambertin to Nuits-Saint-Georges, and 1er Crus in Chambolle-Musigny, Morey-Saint-Denis and Nuits-Saint-Georges. For Grand Crus, he’s got six, with the famed Chambertin the flagship—not bad.

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2013 David Duband BourgognePinot_Noir

David Duband - 2017 Bourgogne

Price: $35.00
Size: 750ml
Availability: 

Out of stock

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

The Wine

This red-fruited, spicy and earthy Bourgogne Pinot Noir comes from a mixture of vineyards, starting with the superstar communes, Morey-Saint-Denis and Chambolle-Musigny. The location of these vineyards is very low on the slope where deep clay and limestone rock topsoil lifts the wine’s deliciously plush fruit and easy accessibility. Another proportion comes from the Hautes-Côtes de Nuits, further west from the Côte d’Or by about a fifteen-minute drive. These parcels are much higher in altitude (around 1,500 feet, with the others on the main Côte around 800 feet) and on very stony soil which imparts a touch of tension and nice, soft and cool minerally textures. The vintage even furthers the accessibility of this beauty, making for a fabulous drink-it-don’t-think-it red Burgundy.

INFORMATION DISCLAIMER

Terroir: This red-fruited, spicy and earthy Bourgogne comes from a mixture of vineyards from Morey-Saint-Denis and Chambolle-Musigny very low on the slope which brings plush fruit and easy accessibility. Another proportion comes from the Hautes Côte de Nuits further west from the Côte d’Or by about a 15 minute drive. These parcels with an average elevation of 450 meters and very stony soil brings more freshness, mineral and tension to the wine.

Vinification: Stems are included in all Duband wines (average: 30-40% for entry-level, 70-80% on Village/1er Cru, 80-100% Grand Cru). A small dose of SO2 (7ppm) is made at crush and pigeage (punchdowns) is made by foot to not break stems and begins after fermentation starts—5 to 7 total throughout the fermentation. Remontage (pump over) is only used if there is H2S (reductive elements), which is very common in organic wines. The fermentation is usually 17-18 days, then pressed and settled in tanks for 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; more clay heavy soils from Côte de Nuits villages (MSD and CM) and stony, spare soils from HCD.

Farming:

SustainableOrganic CertifiedBiodynamic CertifiedUncertified Naturalist

Irrigation:

ForbiddenNeverSometimes

Vine Age:

MSD and CM 1970, HCN 1960-1990s

Altitude (meters):

250-450

Aspect:

SE/S/SW

Slope:

Details in Terroir
(typical numbers; not vintage specific)

Enological Additions:

Sulfur Dioxide. Vegan wine.

Total SO2:

None AddedVery LowLowMediumHigh

Alcohol:

12.5 - 13

pH:

N/A

Titratable Acidity:

N/A

Residual Sugar:

Dry

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

About The Wine

This red-fruited, spicy and earthy Bourgogne Pinot Noir comes from a mixture of vineyards, starting with the superstar communes, Morey-Saint-Denis and Chambolle-Musigny. The location of these vineyards is very low on the slope where deep clay and limestone rock topsoil lifts the wine’s deliciously plush fruit and easy accessibility. Another proportion comes from the Hautes-Côtes de Nuits, further west from the Côte d’Or by about a fifteen-minute drive. These parcels are much higher in altitude (around 1,500 feet, with the others on the main Côte around 800 feet) and on very stony soil which imparts a touch of tension and nice, soft and cool minerally textures. The vintage even furthers the accessibility of this beauty, making for a fabulous drink-it-don’t-think-it red Burgundy.