David Duband
In the heart of the Côte de Nuits, David Duband farms 17 hectares of organically certified vineyards across some of Burgundy’s most prized terroirs, from Hautes-Côtes de Nuits to Chambertin Grand Cru. Based in Chevannes, Duband has earned a reputation for combining tradition with energy—honoring the land while letting the wines speak clearly and without excess.
Farming is certified organic and largely manual, rooted in observation and respect for living soils. In the cellar, Duband favors native yeast fermentations, whole cluster vinification, and aging in low- to no-new oak, allowing vineyard expression to lead. Sulfur is used sparingly.
The resulting wines are vibrant, pure, and textural—Pinot Noirs that balance finesse with structure, and Chardonnays that carry clarity and depth. From Premier Crus like Les Pruliers and Aux Thorey to Grand Crus like Chambertin, Duband’s wines are Burgundy with focus, life, and presence.
Farming Note
All vineyards are certified organic and hand-farmed, with a deep commitment to biodiversity and soil health. Cover crops, manual cultivation, and minimal intervention guide the work in the vines, allowing each parcel to reflect its terroir with clarity and vitality. No herbicides or synthetic treatments are used, and harvest is conducted entirely by hand to preserve fruit integrity and phenolic precision.
Whether in Morey-Saint-Denis, Nuits-Saint-Georges, or the Hautes Côtes de Nuits, Duband’s farming is rooted in observation, restraint, and a deep respect for Burgundy’s living soils.
Wines
David Duband Morey-Saint-Denis 1er Cru "Les Broc"
Vintage 2022
Style Red
Region Burgundy
Varieties Pinot Noir
ABV 13.00%
Soils Heavier red, iron-rich clay with a small proportion of limestone
Tasting Note Aromas of red berries, floral notes, and subtle spice. The palate is elegant with fine tannins and a mineral finish.
WINEMAKING Note Hand-harvested grapes from four Premier Cru parcels (Blanchards, Ruchots, Ormes, and Chezeaux). Approximately 70% whole cluster fermentation with native yeasts. Aged in oak barrels.
David Duband Nuits-Saint-Georges 1er Cru "Les Pruliers"
Vintage 2022
Style Red
Region Burgundy
Varieties Pinot Noir
ABV 13.00%
Soils Hard limestone and heavy clay
Tasting Note Deep garnet color with aromas of blackcurrant and forest undergrowth. Dense and rich palate with firm tannins.
WINEMAKING Note Grapes from vines planted in the 1950s and 2000s. Whole cluster fermentation with native yeasts, followed by aging in oak barrels.
David Duband Chambertin Grand Cru
Vintage 2022
Style Red
Region Burgundy
Varieties Pinot Noir
ABV 13.50%
Soils Limestone and clay
Tasting Note Intense aromas of dark fruits, spices, and earthy undertones. Powerful and structured palate with a persistent finish.
WINEMAKING Note Hand-harvested grapes with a high percentage of whole cluster fermentation. Native yeast fermentation followed by aging in oak barrels.
David Duband Nuits-Saint-Georges 1er Cru "Aux Thorey"
Vintage 2022
Style Red
Region Burgundy
Varieties Pinot Noir
ABV 13.00%
Soils Limestone and clay
Tasting Note Notes of red and dark currants, floral nuances, and spice. Medium-bodied with a sleek texture and balanced finish.
WINEMAKING Note Hand-harvested grapes with a significant portion of whole cluster fermentation. Native yeast fermentation followed by aging in oak barrels.
David Duband Charmes-Chambertin Grand Cru
Vintage 2022
Style Red
Region Burgundy
Varieties Pinot Noir
ABV 13.5%
Soils Limestone and clay
Tasting Note Aromas of ripe red fruits, floral notes, and subtle oak. Full-bodied with silky tannins and a long, elegant finish.
WINEMAKING Note Hand-harvested grapes with a high percentage of whole cluster fermentation. Native yeast fermentation followed by aging in oak barrels.
David Duband Bourgogne Hautes Côtes de Nuits Chardonnay
Vintage 2022
Style Red
Region Burgundy
Varieties Pinot Noir
ABV 12.50%
Soils Limestone and clay
Tasting Note Fresh aromas of citrus and white flowers. Crisp and mineral-driven palate with a clean finish.
WINEMAKING Note Hand-harvested grapes, gentle pressing, fermentation with native yeasts, and aging in oak barrels.
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