Awards/Ratings

Listed by some retailers as cited in La Revue du Vin de France (Guide Vert) with a 98/100 mention ; Vivino community rating ~4. 3/5; ) with no single universally published passport score from Wine Advocate or Decanter for this exact bottling found in searched sources

Tasting Note

Elegant and complex: raw and cooked red fruits with oriental spices (cumin, paprika), saffron, smoked‑meat and mushroom notes. Sumptuous, saline minerality, rounded palate, lively tension and a long, salivating finish.

Food Pairing

Western: beef bourguignon, roast venison, duck breast, braised lobster, mature cheeses (Époisses, Comté). Asian: grilled wagyu, char siu, miso‑glazed black cod, Korean BBQ, mushroom hot pot (shiitake/porcini).

Production Method

Hand‑harvested; ~90% whole‑cluster fermentation (15 days) with 5–7 pigeages and pump‑overs. Pressed, settled two weeks; aged 14 months (40% new oak, 60% 1–5 year barrels); racked to tank, rested 3 months; bottled without fining or filtration.

Vineyard Info

Domaine David Duband (~17 ha) based in the Hautes‑Côtes de Nuits. Family domaine run by David Duband since the 1990s; certified organic viticulture, high whole‑cluster practice and low‑intervention cellar work producing several Gevrey Grand Crus.