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Blair Pethel caught the Burgundy bug and moved here permanently with his family in 2003, and started making wine in 2...Read more...
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Greece Athenian Salad featuring RiceSelect™ Texmati® Brown Rice
Heart-healthy RiceSelect™ Texmati® Brown Rice has a slightly nutty taste that goes well with flavors like feta, olives, and Pinot Noir Wines
Food Pairings for Dublere Chassagne Montrachet Premier Cru Burgundy White Red
External Reviews for Dublere Chassagne Montrachet Premier Cru Burgundy White Red
The Dublere 2006 Volnay Les Pitures - from the small, little-known cru immediately north of dAngervilles Clos des Ducs - expresses an invigorating and lovely concentration of tart, brown red currant, ginger, and cherry with its pit, with hints of n... Robert Parkers Wine Advocate. A Pinot Noir wine from Burgundy in France. 2006 Dublere Volnay Pitures Premier Cru 750ml
Blair Pethel caught the Burgundy bug and moved here permanently with his family in 2003, and started making wine in 2004, after qualifying in viticulture and oenology with a year's course at the famous Lycée Viticole of Beaune. He apprenticed with several top winemakers - Patrice Rion in Premeaux-Prissey and Jean-Marc Pillot in Chassagne-Montrachet, to name two - and learned to work both the vines and the wine with care and respect. 'I bring this attitude to everything I do: my work in my own vineyards, in the vineyards owned by others from whom I buy grapes, in the winery and in the cellar'. It's the vinegrower's job to optimize the vine's ability to search deep into the soil for the nourishment and minerals which give the wines their innumerable nuances. To achieve this goal, Domaine Dublère farms its vines with absolute respect for the soil and the vine itself which entails no chemical fertilizers. When there is a need, they use only organic compost to add nutrients to our vineyards via the intermediary of the soil. 'We feed the soil, never the vine'. No weed killers, only ploughing by traditional methods. This aerates the soil, allowing it to live in the most natural fashion while favouring the development of bacteria that improve the quality of both the soil and the grapes. No anti-botrytis treatments, just careful, hands-on viticultural practices which enable them to avoid this strain of rot. Well-aerated vines arrived at by pruning long and de-budding severely, pinching of excess secondary shoots, de-leafing and keeping yields low allow them to exclude these powerful chemicals from the vineyards. No insecticides, always sexual confusion pheromones to assure the vines are protected against pests. All vineyard work is done with an ultra-light tractor which avoids compacting the soil, allowing it to breathe and develop naturally. The Pommard 1er cru is the deep, dark red with mauve highlights which caused Victor Hugo to speak of it as 'night in combat with day.' Its aromas are redolent of blackberry, bilberry, or gooseberry, cherry pit and ripe plum. At full maturity, it will move towards leather, chocolate and pepper. It needs to be given time to open up to its fullest extent and to display its mouth-filling texture, its firm but delicate structure, its fruit-filled mouth, and its chewy tannins, which by then will be properly smoothed down.
Dietary Information: Organic
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