Wine Critic
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Domaine David Duband Charmes-Chambertin Grand Cru 2023 is a finely structured, perfumed Pinot Noir from very old vines in Mazoyères-Chambertin, showing the elegance, mineral depth, and long aging potential expected from a top grand cru. It is ripe but not hot, with classical Pinot finesse, fine tannins, and a very long, silky finish.
Vineyard and vintage
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0.65 ha parcel of around 90-year-old vines in Mazoyères-Chambertin (often labeled as Charmes-Chambertin), originally from the Louis Remy holdings.
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2023 is described by Duband as a ripe but not overly hot vintage, with picking starting mid-September and alcohol levels around 12.5–13.5%.
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The wines show classical Pinot elegance, with good freshness and balance rather than overt power.
Winemaking
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Hand-harvested and sorted.
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Vinified with about 70% whole bunch and 40% new French oak.
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Aged up to 18 months on fine lees, with minimal intervention, then bottled without fining or filtration.
Tasting note
Appearance: Brisk deep red-purple with a bright, youthful core.
Nose: Very perfumed and expansive, with red and dark cherry fruit, spice, mineral notes, and a subtle sandalwood touch. The aromatics are intense yet refined, with a clear sense of terroir.
Palate: At this early stage the wine is quite closed but shows very fine tannins and all the finesse and delicacy typical of Charmes-Chambertin. The palate is airy and perfectly balanced, with acidity present from the first sip without harshness, highlighting the unctuousness of the fine tannins. There is more volume than most examples, with dark cherry fruit, spice, and immaculate length.
Finish: Long, silky, and mineral, with fine tannins and fresh acidity that enhance persistence and depth.
Style and drinking window
This is a classical, elegant grand cru with real finesse and structure. It needs time to unwind and is best cellared for several years before opening. Recommended drinking window is roughly 2032–2038, though well-stored bottles should continue to evolve beyond that.
Food pairing
It will pair beautifully with duck, goose, game birds, roast venison, and refined beef dishes. It also works very well with mushroom-based cuisine, truffle, and aged hard cheeses where its acidity and mineral cut can balance richness.
