David Duband Morey St. Denis Les Brocs 1er 2018

This 1er Cru on heavier red, iron-rich clay with a small proportion of limestones that sits just below Les Bonnes Mares and shares this great Grand Cru’s muscle and brawny tannins when young; this is not to say that this wine is a bruiser, but only more firm within the context of David’s elegant range of wines. After 8-10 years of cellaring the wine begins to become more of what is expected of a Chambolle-Musigny wine.

Stems are included in all Duband wines (average: 30-40% for entry-level, 70-80% on Village/1er Cru, 80-100% Grand Cru). A small dose of SO2 (7ppm) is made at crush and pigeage (punch-downs) is made by foot to not break stems and begins after fermentation starts—5 to 7 total throughout the fermentation. Remontage (pump-over) is only used if there is H2S (reductive elements), which is very common in organic wines. The fermentation is usually 17-18 days, then pressed and settled in tanks for 2-3 weeks to allow for whole cluster ferments to settle more clearly—destemmed ferments clarify quicker. Racked for the first time before the end of the year.

Aged 14 months in 225l barrels (50% old wood on Grand Cru, 60-70% old wood on all others), racked to steel tanks 2 months before bottling. No fining or filtration.

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