In the heart of the Hautes Côtes de Nuits, the Domaine Duband vinifies using traditional Burgundian methods. Here, harvest is done entirely by hand and crushing is done by foot. The estate chose to convert entirely to organic agriculture in 2006. Since 2008, David Duband has emphasized whole cluster fermentation (60 to 90% of clusters are kept whole during maceration in tank) which give the wines of the estate both structure and finesse. An opulent, floral and salivating nose of candied red and black fruits, led by cherry and fresh strawberry, lifted by vanilla and Fuji apple. A precise, digest palate, balanced between fruit and acidity. A peony note carries through the long aromatic finish.