Domaine David Clark

In the small village of Morey-Saint-Denis, nestled in the heart of Burgundy's famous and exclusive Côte de Nuits lies Domaine David Clark.

His penchant for wine, developed after spending a year working for a UK wine merchant, led him to the 1997 harvest at Mayacamas in the Napa Valley and the 1998 at Tahbilk in Australia. It was also within this region that he was interviewed and subsequently hired by the Williams Formula One team for the Grand Prix.

On leaving Williams in 2003, David Clark worked on an organic farm in the Auvergne to sharpen up on his French before attending the Lycée Viticole in Beaune. Having caught sight of an ad for a small (2/3 acre) vineyard of lowly generic Bourgogne appellation in 2004, Clark impulsively snapped it up. The open-plan style of the shared allotments enabled him to receive news of a house in Morey that had come on to the market with outbuildings for a cellar and storage.

David Clark has already made a hand-crafted Bourgogne Rouge and an even more promising Bourgogne Passetoutgrains, a blend of Pinot Noir and some superior Gamay grapes from a vineyard facing the fabled Clos de Vougeot. He is exceptionally meticulous in the vineyard, working with grand cru level yields even in his generic vineyards.