Domaine David Duband


standard courier: 3 working days

Sold by: Radford Dale Imports

R 956

Ready to ship   available1 X 18

750 ml (Standard)



100% Pinot Noir




88-91 Points - Allen Meadows


13.00% alc vol Sugar g/l: N/A
Type: Red Wine Cellaring Potential: 5 yrs+
Origin: Burgundy Appellation: Gevrey-Chambertin

Tasting Notes:

"This is also markedly floral with a very fresh nose of red berry liqueur-like aromas that are liberally laced with earth scents. There is excellent volume to the suave and very round medium-bodied flavors that display a lovely bead of minerality on the dusty, lingering and complex finale. This will need a few years of bottle age to round out but I really like the delivery." AM

Red Cherry
Red Cherry




Clos de la Roche, Chambolle-Musigny 1er Cru Les Sentiers, Nuits-Saint-Georges 1er Cru Les Procès, Gevrey-Chambertin, Hautes-Côtes de Nuits... The Domaine David Duband lies in Chevannes, in the heart of the Hautes-Côtes de Nuits and produces refined and elegant wines from 23 prestigious appellations from Nuits-Saint-Georges to Gevrey-Chambertin. The estate farms 17 hectares of vines organically, under the strict management of the Ecocert label. The Domaine Duband also buys grapes from a few small vinegrowers who farm with great respect for the vines and of their surrounding environment.

I thought 2012 was the most difficult vintage I had ever encountered..until 2013 arrived! Imagine if you can that we had snow on the 23rd of May in the Hautes Côtes! I was beyond flabbergasted when I saw snow falling that late into the spring. Then, just as we did in 2012, the flowering in 2013 passed very poorly and of course this always has a negative effect on yields. In the end we realized just a bit more volume in 2013 than in 2012 but not much more. The poor weather continued in June and July and for the first half of August. Then conditions improved for a month up to the middle of September and then unfortunately began to degrade all over again. I elected to begin picking on the 2nd of October and we did our utmost to target each parcel exactly when we thought it was the optimal time.

I used quite a bit of whole clusters in the vinifications, indeed a number of them were 100%. As to the wines I love this vintage. They're super energetic, fresh and each wine is distinctly different.

After pressing, the wine is left to clarify for 2 weeks before being put into barrels (30% new oak barrels and 70% of 1, 2 and 3 year-old barrels). After 14 months in barrel, the wine is racked into tank where it rests for three months before bottling. The wine is neither fined or filtered.

Food pairing

Pâté of snail in green sauce.

Charcuterie Hard Cheese Poultry Pork
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