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David Duband : Nuits-Saint-Georges 1er cru "Aux Thorey" 2017

David Duband : Nuits-Saint-Georges 1er cru "Aux Thorey" 2017

First Growth -  - - Red
$104.99 / Unit
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David Duband : Nuits-Saint-Georges 1er cru "Aux Thorey" 2017

A Fruit-Forward David Duband Wine from Burgundy

When talented winemaker David Duband took over the 37-acre vineyard of his father in 1991, this vineyard (planted on the western slopes of Hautes-Côtes de Nuits in Burgundy) was being used to produce fruit that was sold to the local cooperative. Determined to start producing his very own wines, Duband gradually grew his estate and now produces organic wines from roughly 42 acres of vines, expanding over an impressive collection of 23 appellations. The vines here are cultivated organically and certified by Ecocert. The David Duband Nuits-Saint-Georges 1er Cru "Aux Thorey" 2017 is a single-varietal Pinot Noir red wine from Burgundy, produced from vines aged around 60 years on average, and planted on an east-facing vineyard of stony clay soils. Following a manual harvest, the Pinot Noir grapes are vinified with a high percentage of whole clusters. The fruit undergoes around 17 days of maceration, with regular pigeage. The wine is then aged for a period of 14 months in oak, of which roughly 40% is new oak and 60% oak barrels of 1, 2 or 3 previous wines. The Nuits-Saint-Georges 1er Cru "Aux Thorey" 2017 by David Duband is not fined or filtered before bottling.

In the glass, the David Duband Nuits-Saint-Georges 1er Cru "Aux Thorey" 2017 presents a crystal clear and bright ruby red color. On the nose, this red Pinot Noir wine from Burgundy offers tremendous black and red fruit aromas (especially raspberries and strawberries), accented with earthy nuances and touches of iris. The entry in the mouth here is quite straight-forward, and is followed by quite a powerful, deep texture on the palate. The finish is simply delicious, marked by an extremely elegant profile. This David Duband Premier Cru is a wonderful food pairing wine, especially when enjoyed with roasted phaesant and chestnut stuffing.