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Nuits St-Georges, Dom. Duband - 2021

David Duband is one of the spearheads of the appellation. Illustration with this brilliant village cuvée, fine and expressive, with aromas of bramble and black fruits which unfolds around a perfectly nuanced body, with a very elegant base. A hundred leagues away from hard, tannin-laden vintages, you will understand that Nuits Saint-Georges can also rhyme with refinement... Guide Vert RVF: 92/100
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Technique

Viticulture

This cuvée is made from 50 year old vines planted on the Saint-Julien, la Charmotte and les Plateaux sites. Eastern exposure. Calcareous-marl soils.

Oenology

The grapes are hand-picked, sorted and 50% 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. 30% of the wine is aged in new barrels and 70% 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

Duckling with figs and chestnuts - Bresse chicken - Veal loin.

Domain

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...

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