David Duband 2019 Gevrey-Chambertin Pinot Noir

£37.60
Red
Burgundy
Pinot Noir
Cork
Medium Body
Integrated Oak
Organic
ABV 12.5%
Tasting notes
A concentrated wine with a complex nose revealing spices, red fruits and menthol notes. The palate is powerful with a pleasant fresh finish. Will go well with lean red meats and roasted root vegetables.

Why we recommend this wine
On our trips to Burgundy (see here for our latest visit) we always start at the village of Gevrey-Chambertin because we like their style of Pinot Noirs. This wine is a great example of what we like and it is produced by a family run domaine that uses organic practices.

The wine
The vines are 65 years old. Grapes are manually harvested and sorted before being whole-bunch pressed. Fermentation takes about 17 days during which there are 5 to 7 pigeages. After the pressing, wines are settled for 2 weeks and then put in barrels; 40 % in new barrels and 60 % in used barrels. After 14 months maturation the wines are blended and settled in tanks for 3 months and then bottled without filtration or fining.

The wine estate
Founded in 1965, they sold wines to cooperative winery in Beaune. In 1991, for the first time, wines were made at the Domaine from 1.5 hectares of vines. The Domaine now farms 17 hectares of vines organically, under the strict management of the Ecocert label. Domaine Duband also buys grapes from a few small vinegrowers who farm with a ‘nurture nature’ approach.
David Duband loves wines that are alive, distinctive and elegant and which express the subtleties and incredible diversity of the "climats” of Burgundy. Since 2008 he has vinified his wines using whole bunches of grapes as the tannins from the stems adds a certain refinement and elegance to pinot noir.
The wines of Domaine Duband are on the winelist in 16 of the 25 restaurants with 3 Michelin stars in France, including, among others, the local Burgundy 3 star, Lameloise in Chagny.
domaine-duband.com

Food and wine
The winemaker recommends Pâté d'escargot en vert (snails with parsley) but you’re unlikely to find much of that in the UK so the usual accompaniment is lean meat or rich fish such as salmon. Refer also to our food and wine pairing guide, click here.

Did you know?
In Burgundy, because each vineyard has many owners (some with just a handful of vines), the name of the winemaker is the most important guide to the quality of the wine.