Domaine David Duband

Morey St. Denis 1er Cru Clos Sorbé

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standard courier: 3 working days

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R 1,174

Ready to ship   available1 X 36

750 ml (Standard)


Cultivar:

100% Pinot Noir

Country:

France

Rating:

88-91 Points - Allen Meadows

Specifications:

13.00% alc vol Sugar g/l: N/A
Type: Red Wine Cellaring Potential: 5 yrs+
Origin: Burgundy Appellation: Morey St. Denis 1er Cru

Tasting Notes:

"A pretty, fresh and relatively airy array of both red and dark currant aromas is given more breadth thanks to the presence of anise, sandalwood, earth and a hint of underbrush. The cool, pure and lightly mineral-inflected flavors possess good volume and punch though the moderately austere finish displays a hint of dryness that may very well round out as the supporting tannins appear to be sufficiently ripe to do so." AM

Blackcurrant
Blackcurrant

Redcurrant
Redcurrant

Aniseed
Aniseed

Earthiness
Earthiness

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 Pork Poultry
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