2023 David Duband Gevrey Chambertin, Burgundy

This is also aromatically attractive with its airy nose of red currant, earth and a suggestion of the sauvage. There is a lovely sense of vibrancy to the acceptably dense middle weight flavors that possess a caressing mid-palate that tightens up noticeably on the dusty, youthfully austere and balanced finale. At least some patience would be a good idea. Drink through 2029+.

88-91 points Allen Meadows burghound.com

Lovely ruby purple, with an exquisite fresh pinot nose, roses and peonies, a little spice behind, really beautifully managed, fluid and stylish. Drink from 2028-2033.

90-92 points Jasper Morris MW insideburgundy.com

From one of Gevrey Chambertin’s most respected modern domaines comes a Pinot Noir that marries purity with quiet intensity. David Duband established his own label in the early 1990s and quickly became known for meticulous vineyard work, organic farming principles and a gentle, detail driven approach in the cellar. Working across prized parcels in the Côte de Nuits, Duband favours careful extraction and thoughtful oak integration to preserve site expression. In Gevrey Chambertin, limestone rich soils and ideal eastern exposures produce wines of structure, depth and longevity, and his interpretation leans toward finesse rather than brute force.

The wine shows a luminous ruby red with subtle garnet hues. Aromas are layered and precise, revealing black cherry, red plum and wild strawberry intertwined with violet, gentle spice and a touch of earthy undergrowth. A mineral thread runs beneath the fruit, reflecting the limestone terroir that defines this iconic village.

On the palate it is medium to full bodied with impressive clarity and balance. Dark and red berry fruits sit at the core, framed by fine yet structured tannins and vibrant acidity. Notes of clove, forest floor and discreet oak add complexity without masking purity. The finish is long, savoury and poised, carrying classic Gevrey depth alongside Duband’s hallmark elegance.

Pair with roast duck, beef bourguignon, venison loin or mushroom and truffle dishes. While expressive now with a careful decant, it will reward cellaring for twelve to twenty years, developing further savoury, earthy and tertiary nuance.