Burgundy's New Wave: Domaine Didon

David and Naima Didon are today's most exciting examples of Burgundy's new generation. Coming to fruition in 2017, they have wowed us with their fresh and seamless wines crafted amid increasingly warming global temperatures, where these two traits are more elusive than ever. The inception story starts at an old farm in Chassey-le-Camp in Côte Chalonnaise, in Bouzeron––the only village whose legal status belongs solely to Aligoté. David is a veteran viticulturist, and after spending ten years consulting for Etienne De Montille in Volnay and time in the cellar with Julien Altaber, Domaine Didon was formed.

 

David and Naima's two-hectare domaine relies on organic and biodynamic farming for Pinot Noir, Pinot Blanc, Chardonnay, and Aligoté. Their unique setting features dense yellow limestone on an east-facing slope, historically renowned as the best terroir in the village. Farming is done by horse and hand, without the use of tractors or heavy machinery, preventing soils from becoming overly compressed.

 

They choose a hands-off approach in the cellar while still respecting and embracing new and alternative techniques. Whites are all whole bunch pressed, and the reds see a short 10-day maceration on skins. Wines are fermented in a mixture of vessels, including amphora, barrels, and fiberglass. All wines spend about a year on lees before bottling and remain unsulfured whenever possible. Like the best wines from this natural protocol, you don't consider them natural when you taste them. It's only their intrinsic connection to the fruit on the vine, with finesse and freshness, that captures the best qualities of everything natural wine done correctly.