2023 Technical Specifications
Classification Nuits-Saint-Georges Premier Cru
Region Aux Thorey
Soil Stony clay
Orientation East
Vine Age 60
Maceration 11 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Hand-picked and sorted; 80% of the wine was made from whole grapes. The 11-day vatting included 5–7 cap punchings plus pumpovers. After pressing, the wine settled for two weeks before barrel placement; 40% was matured in new barrels and 60% in barrels aged one, two or three years. After 14 months of ageing, it was racked to vats, rested for three months and bottled without filtering or fining.
Tasting Notes Crisp and juicy, with red Williams pear, ripe nectarine, tagetes, verbena, hyacinth, roasted raspberry and kaffir-lime leaf; an airy, strawberry-focused palate with refreshing acidity and fine length.
Food Pairing Denti tartare with mandarin and passion fruit, with raw cream infused with cardamom.
2022 Technical Specifications
Classification Nuits-Saint-Georges Premier Cru
Region Aux Thorey
Soil Stony clay
Orientation East
Vine Age 60
Maceration 15 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Hand-picked and sorted; 80% of the wine was made from whole grapes. The 15-day vatting included 5–7 cap punchings plus pumpovers. After pressing, the wine settled for two weeks before barrel placement; 40% was matured in new barrels and 60% in barrels aged one, two or three years. After 14 months of ageing, it was racked to vats, rested for three months and bottled without filtering or fining.
Tasting Notes Delicate white-fleshed red fruit, Morello cherry and plum, with dried tomato, pepper confit, baking spices, vanilla, cocoa, marshmallow, smoke, peat and sea-salt notes; smooth, deep and balanced.
Food Pairing Galician-style roast octopus, saffron rice, piquillo-pepper emulsion and chorizo croutons.
2021 Technical Specifications
Classification Nuits-Saint-Georges Premier Cru
Region Aux Thorey
Soil Stony clay
Orientation East
Vine Age 60
Maceration 15 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Hand-picked and sorted; 80% of the wine was made from whole grapes. The 15-day vatting included 5–7 cap punchings plus pumpovers. After pressing, the wine settled for two weeks before barrel placement; 40% was matured in new barrels and 60% in barrels aged one, two or three years. After 14 months of ageing, it was racked to vats, rested for three months and bottled without filtering or fining.
Tasting Notes Pomegranate juice, saffron, dried fig, lilac, violet, dark cherry and star anise; an explosive, robust palate with firm tannins and a long, refined finish.
Food Pairing “Carb flesh” ravioli, turnip velouté, sea lettuce and tomato-water emulsion.
2020 Technical Specifications
Classification Nuits-Saint-Georges Premier Cru
Region Aux Thorey
Soil Stony clay
Orientation East
Vine Age 60
Maceration 15 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Hand-picked and sorted; 80% of the wine was made from whole grapes. The 15-day vatting included 5–7 cap punchings plus pumpovers. After pressing, the wine settled for two weeks before barrel placement; 40% was matured in new barrels and 60% in barrels aged one, two or three years. After 14 months of ageing, it was racked to vats, rested for three months and bottled without filtering or fining.
Tasting Notes Bright red with an indigo hue; cranberry and cherry, chalk, gunpowder, fresh hazelnut, pine nut, violet and lilac; tense, direct and fresh in texture.
Food Pairing Scallop mousse with wild-trout terrine and butter-roasted celeriac.
Sources: www.domaine-duband.com ↗ · Compare this vintage
2019 Technical Specifications
Classification Nuits-Saint-Georges Premier Cru
Region Aux Thorey
Soil Stony clay
Orientation East
Vine Age 60
Maceration 15 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Unfined Yes
Unfiltered Yes
Production Details Hand-picked and sorted; 80% of the wine was made from whole grapes. The 15-day vatting included 5–7 cap punchings plus pumpovers. After pressing, the wine settled for two weeks before barrel placement; 40% was matured in new barrels and 60% in barrels aged one, two or three years. After 14 months of ageing, it was racked to vats, rested for three months and bottled without filtering or fining.
Tasting Notes Deep and aromatic, with rustic tomato, walnut, cured meat, dry sausage, juniper, cumin and black garlic; rich, fleshy, velvety and savoury.
Food Pairing Duck-stuffed tomatoes and wild rice with duck fat.
Sources: www.domaine-duband.com ↗ · Compare this vintage
Producer Information
Website
Address
12 rue du Lavoir, 21200 Chevannes, France
Phone
+33 3 80 61 41 16
Owner
David Duband
Cellarmaster
David Duband