Awards:
Parker : 88-90+ / 100
J. Robinson : 16.5 / 20
‘A bright and high-toned nose speaks primarily of cool red berries and soft earth nuances, the latter of which can also be found on the racy, intense and beautifully delineated flavors that exude a refreshing salinity on the dusty and focused finale that offers fine depth for its level. Drink 2022++.’ (86-89) points, Burghound January 2020.
‘David Duband, who exploits, among other vines, the former Jacky Truchot parcels, as well as consults for the Louis Max wines, succinctly told me that 2018 is a “vintage that I’m actually very happy with as far as the results are concerned. There were a few ups and downs during the growing season with some mildew in the early going, and then spots of hail in Nuits during July but otherwise the season was fairly calm if very hot and dry. I started picking on the 3rd of September and brought in very generous yields, at least for us, which is to say between 38 and 48 hl/ha. Potential alcohols were really very reasonable given how hot it was, ranging from 12.5 to 13.3%. I used from 60 to 95% whole clusters and basically had no real problems with the vinifications though I did monitor them very carefully. As the style of the wines, they’re not nearly as marked by the high heat of the vintage as I thought that they might be and they also express their respective terroirs very well. I like them.”‘ Burghound January 2020.
Regarded as one of the rising stars of Burgundy, David Duband took over his family domaine a very young age and now has more than 20 vintages of experience behind him. Starting with very small family holdings David, together with his business partner Francois Feuillet, have added to his portfolio of wines through the purchase of some exceptional old Grand cru vineyards throughout Gevrey Chambertin and Morey St Denis.
In recent years David has adapted his work in both the vineyards and cellars and in the last few years is producing wines with not only remarkable finesse and detail but also exhilarating intensity and freshness. Working organically in the vineyards and with low levels of S02 in the cellar he also uses a relatively high percentage of whole bunch ferment and a low percentage of new oak for ageing and this is adapted to each wine as it needs. This results in wines of striking purity with fabulous depth and intensity without sacrificing the details of the origins of each parcel of grapes. These are wines showing terroir and the soil signature of the fruit for each parcel above all else. These are wines that are built to age classically and gracefully.
