Awards/Ratings

David Duband’s Grand Cru bottlings have previously received strong reviews (90+ points) from critics such as Wine Advocate and Vinous for other vintages

Tasting Note

Red and black cherry, violet and allspice with forest-floor and mineral undertones; medium-bodied, vivid acidity, polished silky tannins and a long, savory finish that will develop truffle and leather notes with age.

Food Pairing

Western: roast duck, coq au vin, beef bourguignon, lamb, mushroom risotto, Époisses or semi-aged cheeses. Asian: Peking duck, char siu, miso-glazed fish, shiitake stir-fries, teriyaki pork.

Production Method

Organic viticulture; high proportion whole-cluster fermentation for grands crus (~80–90%), indigenous yeasts, gentle extraction; aged 12–16 months in French oak (≈30–40% new); minimal filtration.

Vineyard Info

Domaine David Duband (est. 1991, Chevannes) farms ~17 ha across the Côte de Nuits, expanded holdings with François Feuillet and shifted to organic/low-intervention winemaking in the mid-2000s; known for whole-cluster vinifications and Grand Cru sites.