Domaine David Duband Clos de Vougeot Grand Cru 2023
Domaine David Duband Clos de Vougeot Grand Cru 2023 Domaine David Duband Clos de Vougeot Grand Cru 2023 is a powerful, structured Pinot Noir from the iconic walled vineyard, combining ripe red and black fruit, spice, and mineral depth with serious tannic grip. It is a classical, ageworthy grand cru with the muscle and length expected from Clos de Vougeot, yet with the finesse and freshness that mark Duband’s 2023s. Vineyard and vintage 100% Pinot Noir from Clos de Vougeot, the large walled grand cru between Chambolle-Musigny, Flagey-Echézeaux, and Vosne-Romanée. 2023 is described as a ripe but not overly hot vintage, with picking starting mid-September and alcohol levels around 12.5–13.5%. The wines show classical Pinot elegance, with good freshness and balance rather than overt power. Winemaking Hand-harvested and sorted. Vinified with about 70% whole bunch and 40% new French oak. Aged up to 18 months on fine lees, with minimal intervention, then bottled without fining or filtration. Tasting note Appearance: Deep ruby with a bright, youthful core. Nose: Complex and expansive, with fresh and spiced red fruits—cherry, redcurrant, blackberry—and a touch of pickled raspberry, plus floral, menthol, and subtle smoky notes. Palate: Structured and powerful, with ripe dark fruit, spice, and undergrowth flavors framed by firm tannins and fresh acidity. The wine is dense and layered, with a clear mineral backbone and a long, savory finish. Finish: Long, powerful, and mineral, with lingering fruit, spice, and a clean, saline close. Style and drinking window This is a serious, classical grand cru with real structure and aging potential. It needs time to unwind and is best cellared for several years before opening. Recommended drinking window is roughly 2032–2045, though well-stored bottles should continue to evolve beyond that. Food pairing It pairs beautifully with venison, lamb, roasted turkey with chestnuts, aged steak, and other aromatic meats. It also works very well with mushroom-based cuisine, truffle, and aged hard cheeses where its acidity and mineral cut can balance richness.