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RED WINE

David Duband Charmes-Chambertin Grand Cru, Burgundy, France 2021

  • $416.00

Selling fast  - 1 left

PINOT NOIR
EARTHY & COMPLEX
ORGANIC FARMING
NATURAL WINE and COLLECTIBLE & CELLAR-WORTHY
CHARMES-CHAMBERTIN, CÔTES DE NUITS, CÔTE D'OR, and BURGUNDY
FRANCE

The quality of David Duband’s wines has steadily advanced since he took over his family’s domaine in 1991. In 1999 he began the move away from conventional farming and became completely certified organic in 2006. In 2005, his friend and business partner, François Feuillet, managed to buy vineyards from Jacky Truchot, which included privileged old-vine parcels in the Grand Crus, Clos de la Roche, and Charmes-Chambertin.

  • Winemaker: David Duband
  • Farming: Organic
  • Variety: Pinot Noir
  • Terroir: The vines planted here in the 1920s give this wine tremendous depth, which can only be revealed with time in the glass and more importantly time in the cellar. This comes from the grand cru, Mazoyeres-Chambertin, a vineyard that can be named on the label as Charmes-Chambertin. Mazoyeres is different than most wines labeled as Charmes-Chambertin as the vineyard has a geological and climactic difference. It lies in the path of the Combe Grisard, which brings more cool air and soils that are more stony and deep than the wine coming from the original Charmes-Chambertin located just to the north.
     Shallow brown soil (10-20cm) before limestone–not alluvial, as one could expect from Maz.

  • Vinification: Whole-cluster fermentation. A small dose of SO2 (7ppm) is made at crush and pigeage (punchdowns) is made by foot to not break stems and begins after fermentation starts—5 to 7 total throughout the fermentation. Remontage (pump over) is only used if there is H2S (reductive elements), which is very common in organic wines. The fermentation is usually 17-18 days, then pressed and settled in tanks for 2-3 weeks to allow for whole cluster ferments to settle more clearly—destemmed ferments clarify quicker. Racked for the first time before the end of the year.
  • Aging: Aged 14 months in 225l barrels, 50% new, racked to steel tanks 2 months before bottling. No fining or filtration.
  • Tasting Note: Aromatic with dark red fruit. The palate is full, with spicy, textured.