David Duband Gevrey Chambertin
Succulent and rich Pinot Noir at its finest. Hand-picked, organic fruit, whole bunch maceration and pigeage; this lovingly crafted Burgundy has enough structure and primary fruit to age nicely.
- Pinot Noir
|Intensity||Light bodied||Full bodied|
Having begun making wine on his father’s estate in 1991, David Duband has worked in nearly every section of the wine trade. He progressed from salesman to negotiant and, finally, to the independent winemaker he is today. David is full of energy and passionate about the quality of his wines.
He has gradually been making a name for himself as part of the new generation of high quality red wine producers in the Côte de Nuits, Burgundy. Considering his family was based in Hautes Côtes de Nuits (in the town of Chévannes, where his domaine is still located) and that he now owns multiple Grand Cru sites (including Echezeaux and Charmes-Chambertin), it is fair to say he has been doing a very good job.
David's wines have improved every year since his first vintage in 1991 (made when he was still a student!), and he has been working to increase the domaine’s holdings. He now practices 100% organic farming, and, while his early vintages were very oak-driven, he is now using less oak, allowing his excellent fruit to shine.
"As you head south from Dijon, Gevrey-Chambertin is the first great wine village you come to. It was also the first village to append the name of its most famous vineyard, back in 1847 when plain 'Gevrey' became patrician 'Gevrey-Chambertin', an innovation that many other Cote d'Or villages copied in the following years. This wine is a worthy Gevrey: solid without being heavy, full-bodied without being ponderous, all thanks to the pure acidity that keeps all the elements in step."
In the heart of the Hautes Côtes de Nuits, the Domaine Duband vinifies using traditional Burgundian methods. Here, harvest is done entirely by hand and crushing is done by foot. Since 2008, David Duband has emphasized whole cluster fermentation (30 to 40% of clusters are kept whole during maceration in tank) which give the wines of the estate both structure and finesse