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Home • Liquid geography • France • Burgundy • Clos de la Roche Grand Cru, Dom. Duband - 2021

Clos de la Roche Grand Cru, Dom. Duband - 2021

Provenance: Burgundy
Appellation: Clos de la Roche
Domain: David Duband
Grape variety(ies): Pinot noir
On-call time: 20 years
Alcohol degree: 13%
Classement: Grand Cru

From one of Burgundy's greatest climates and a 65 year old vineyard, this Clos de la Roche has a nose of stewed red and black fruits, with a hint of spice. Black pepper then appears with a touch of lavender. The palate, fine and delicate, delivers a form of tenderness, which does not mask the real and underlying structure of the wine. An iron hand in a velvet glove. Guide Vert RVF: 97/100

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Technique

Viticulture

Age of the vines: 65 years. Eastern exposure. Brown limestone soil. The vineyard is located in the area known as "Le Clos de la Roche".

Oenology

The grapes are hand-picked, sorted and 80% of the wine is made from whole grapes. During the 17 days of vatting, between 5 and 7 punchings of the cap are carried out, as well as pumping over. After pressing, the wines are settled for 2 weeks and put into barrels. 40% of the wine is aged in new barrels and 60% in barrels of 1, 2 or 3 years. After 14 months of ageing, the wines are racked into vats, rested for 3 months and bottled without filtration or fining.

Suggestions for accompaniment

Suckling lamb in pie.

Liquid geography

Domain

David Duband

The Domaine David Duband, located in Chevannes, in the heart of the Hautes-Côtes de Nuits, claims 23 prestigious appellations, from Nuits-Saint-Georges to Gevrey-Chambertin. 17 hectares of vines are cultivated according to the organic ethics required by the Ecocert label. The Domaine also buys grapes from small winegrowers who manage their vines in an environmentally friendly way. But before studying its current production in detail, let's look back at its origins and the unusual career of this real troublemaker, David, a generous man with a heart of gold. When David Duband joined his father Pierre at the head of the family wine estate, his family was farming 15 hectares of vines in Chevannes. Just out of the "VITI" in Beaune, he started to make wine with his first vintage, 1991. This was an opportunity for an enterprising and talented mind to test and experiment with all the winemaking techniques in order to obtain great Burgundy wines. His philosophy was drawn from his father's work in the vineyards and from the sound advice of his mentor, Robert Jayer, a winemaker in Magny-les-Villers. He also listened to the teachings of his cousins during courses at the Arlaud and Pierre Amiot estates in Morey-Saint-Denis. It is also his love of the great achievements of the Dujac estates in Morey-Saint-Denis or Armand Rousseau in Gevrey-Chambertin that have inspired him and guided his...