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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 27 notes) - hiding notes with no text | | | Tasted by A.Hansen on 10/2/2022 & rated 95 points: Still majestic. The nose is full of bright red fruit and sous bois. The palate has rich red fruit, minerals and earth. Terrific concentration and density. (891 views) | | | Tasted by jamesabdavis on 9/6/2022: Meaty nose, dark fruit, alcohol apparent, roses, earth. With air strawberries, licqorice, herbs. With more time the nose somehow rounds out and becomes more precise, a little more fresh and herbal at the same time.
Medium weight, ripe and rich fruit, plenty of acidity to support. Again with air it acquires both more weight and more precision.
This is a little alcoholic and ripe in the style of the vintage but it’s fabulously aromatic and absolutely delicious. (964 views) | | | Tasted by ricardito on 12/27/2021 & rated 96 points: Stored in cool Whistler cellar less than 45 degrees F and part of a vertical tasting of Engel Clos Vougeot. Medium dark ruby with ripe Santina cherry nose. Palate reminiscent of a California Pinot but better acidity and larger than life earthy red fruits, a deliciously long finish and a hint of smoke. A fantastic showing and one of the most impressive 2003 red burgs ever broached. Wish I had three cases! Best now-2035. (845 views) | | | Tasted by A.Hansen on 5/20/2020 & rated 95 points: A wonderful perfume of sweet red fruit and a hint of earth. The palate is delicate with notes of sous bois, earth, game and sweet red fruit. Definitely some power here too but I wouldn't describe this as overdone or overripe. This has evolved tremendously and has moved past any notion of jammy fruit that I've seen in earlier notes. Will keep but good now. One of the best 2003's I've had. (2067 views) | | | Tasted by fcxj on 3/23/2019 & rated 94 points: FWE Gala. Floral, intense. Not heat marked. (1891 views) | | | Tasted by fcxj on 3/23/2019 & rated 94 points: FWE Gala. Intense, not heat marked. (2475 views) | | | Tasted by Burgnick on 1/25/2019 & rated 88 points: I am glad I sold all my 03 Engel Clos Vougeot. Nose had roasted fruit, prunes and chinese medicine. For an 03, it was not overripe but it tasted like a good burgundian new world pinot in a cool vintage. It lacked the perfume and elegance of an engel. Although the vintage ripeness was not particularly disturbing, it was still very noticeable. The palate showed mostly prunes and stewed fruit. Given the low to medium acidity, I am not convinced that the wine will improve from here. (2033 views) | | | Tasted by arp46 on 8/25/2018 & rated 95 points: Paper filtered and decanted leaving a fine sediment and yielding a brilliant ruby red liquor with aromas of red fruits and berries. This was an explosive wine, consumed after a 2003 RE Grands-Echezeaux at a dinner at the Palm in NY. With extraordinary depth and breadth of flavors - berries, cherries, and a heavenly mouth feel with a long luscious fruit finish. Wow! I think this is at peak now, wish I had more. (2034 views) | | | Tasted by fatfishzsy on 4/19/2017 & rated 93 points: 酒体强劲，酸度高，香气封闭，酒体大 (2731 views) | | | Tasted by capacious on 2/27/2014 & rated 92 points: At its peak and evoked wows around the table. Feedback from friends we share with repeatedly was "we always like the wines you bring, but this one was special." Fairly expectable burg nose, fairly complex, hedonistic, skip the meal kind of wine. Too bad its as limited in supply and high in cost (4653 views) | | | Tasted by astroman on 7/7/2013: 2003 Burgundy Grand Cru: Blueberry very feminine fine sandy tannins. Light on palate very elegant. (4842 views) | | | Tasted by Papies on 2/19/2013 & rated 85 points: Clos Vougeot Masterclass, with James Handford MW (Handford Wines, London): What to expect from an 03… Stewed fruit, sweet fruit notes on the nose, lots of ripe fruit and spice and too rich for its own good. Very difficult to enjoy this one and would avoid it. A lot of questions in general about 2003 from us . 85 (5680 views) | | | Tasted by cobystilp on 10/12/2012 & rated 93 points: Cab's Seventh of April Club dinner on 9/11/12: One of my biggest surprises of the night. This french burgundy was from a very hot year. You would never know it. Fresh, clear, open, spicy finish. Deep, complex and layered. Best 2003 I've ever had. (5018 views) | | | Tasted by lozatron on 3/3/2012: Second down - dense and rich but not utterly burgundian - suspect i should leave for a while and probably decant a while too. (4732 views) | | | Tasted by Jeff W on 12/2/2011: What comes through most strongly is the combination of freshness and ripeness that other tasters have noted. Ripe, but not over-ripe, but if you favour the lean school of Burgundy, look elsewhere. (Though it's hard to find a lean Clos Vougeot.) The mouthfeel is very full and satisfying, as is the long and fine finish. This is a wine with some power, but most importantly it shows balance. Very tasty. dg- (3421 views) | | | Tasted by lozatron on 11/26/2011: Plump - almost cali pinot. Nice but not profound. (3168 views) | | | Tasted by Paul S on 3/20/2011 & rated 93 points: I had quite forgotten drinking this wine last year. If anything, this bottle, which had been opened a day before and stoppered after E drank half of it, was even better than the last one. Lovely nose showed classic Vosne / CdV notes of wood spice, rich cherries, plums, earth and dried herbs. While the palate had a nice richness to it, it was the freshness that really stood out, with good acidity weaving its way through ripe flavours of sweet cherries and blackberries. It finish with more earth and wood spice. Only the slightly raspy tannins and a hint of toastiness in the background spoke of 2003, if not it would be very difficult to pin it down. This bottle was even fresher and more drinkable than the last one we had. Very yummy indeed. (3201 views) | | | Tasted by Sleepy Dave on 8/20/2010: 2010 Simple Wine Dinner Series No.7 - JT Farewell (Asia Grand @ Odeon Tower): Alcohol : 13.5%
Tasted Blind. Deep dark ruby with slight watery purplish rim. This too very aromatic in profile, broad with dark Pinot fruits that wrap by a hint of rustiness. Very high acidity that overpower the underlying sweetness which make this wine hard to approach now but also contribute a good freshness to the wine. The smoky spices and touch of soy sauce flavor added more depth and complex that finish long and quite acidic finish. Need time. Paul and I gave this a bet for a 2003 while others hard to believe this is a 2003 for its powerful acidity (acidify?) and seriously I can't pin point if this is CDV or FE, but Paul get both the Vintage and village right, great one :) This clearly show that the 2003 can be very lively with great freshness and not being overripe, alcoholic and new worldish. Buy - No. (4241 views) | | | Tasted by Dbrane on 8/20/2010 & rated 89 points: Simple Series Dinner (Asia Grand, Singapore): Sweet! But still had the acidity to make me eliminate 03 as the vintage! One of the better 03s I've had. However this was not easy to guess as a Clos Vougeot I thought it was a Corton from its slightly animalistic and stemmy character. (4206 views) | | | Tasted by Paul S on 8/20/2010 & rated 92 points: Simple Series VII: B.A.G (Burg, Alsace, German) - JT's farewell (Asia Grand, Odeon Towers): This was actually a pretty nice 2003! I thought the nose was quite telltale, with typical 2003 burnt toastiness and hints of rubber to go along with nice red fruit tones, some dried earth scents, a little vanilla and a sprig of herbs. The palate got me a bit confused though. It had really nice, fresh acidity running alongside more red cherry and raspberry notes, and a plush, smooth elegance to it. Some spicey inflections and a meaty, slightly animale character in the background made this wine a lovely pairing with black-pepper beef. It was only towards the finish, where some extra richness and a little bit of glycerol suggested 2003 again. Still though, there was decent length, with sprinkles of wood spice closing the wine out. All in all, a really nice wine I thought - this certainly gave a lot of pleasure. (4431 views) | | | Tasted by HandPickedBurgundy on 1/1/2009: Medium-full colour. Firm, meaty, sturdy, slightly gamey nose. Just a touch of truffle too. Smooth, supple and full in the mouth, yet with good freshness, Not the greatest finesse, but lovely balance and flavour profile. Super, long, finish again shows real freshness. A great success. 4+ (3527 views) | | | Tasted by HandPickedBurgundy on 1/1/2007: Really dark ruby, barely any paler rim. The nose is delightful and rich – almost verging on the sturdy – with dark black fruits, a touch of kirsch and spice. This should turn into something really special with more age. The mouth entry is silky smooth and cool. Really full, with rich blackberry fruit. No obvious acidity but it tastes fresh. Some grainy tannins showing on the finish but not at all obtrusive. This is superbly balanced with a rich long finish showing a hint of chocolate. 4+ (3349 views) | | | Tasted by Rani on 1/11/2005: Elegant and structured but in a very understated style. Good acidity too. Promising. (2552 views) | | | Tasted by HandPickedBurgundy on 1/1/2005: From Cask: Quite dark blood red. Nose very closed but undoubtedly great stuff there. Rich and unctuous fruit, good acidity and lovely oak and spice touches. Great length. 4+ (3367 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jancis Robinson, MW
JancisRobinson.com (1/28/2005)
(Dom René Engel Clos de Vougeot Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2005, Issue #17
(Domaine René Engel Clos de Vougeot Grand Cru Red) Subscribe to see review text. | By Lyle Fass
Rockss and Fruit (2/23/2006)
(Engel Clos Vougeot) This was very '03. Big, sweet Pinot fruit and great mouthfeel but no depth. No hint of terroir. Pretty boring insipid stuff. I can see some people liking this very much. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Burghound and Rockss and Fruit. (manage subscription channels) |
| Domaine René Engel Producer website (Domaine Eugenie)
Domaine Rene Engel was one of the leading lights of Vosne- Romanee until the tragically early death of Philippe Engel, grandson of the founder, in 2005. Philippe had been in charge since 1981 and by the early 1990s had established his reputation for making exceptionally delicious wines. He had a light hand with extraction, preferring to emphasise the natural qualities of the fruit, supported by the judicious use of new oak- rarely more than 50% except for the gran crus and exceptional vintages. the Domaine was sold to Francois Pinault (of Chateau Latour fame) and is know known as Domaine Eugenie. Domaine René Engel was purchased and renamed Domaine Eugenie in 2006.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBurgundy Les vins de Bourgogne (Bureau interprofessionnel des vins de Bourgogne) (and in English)
Burgundy - The province of eastern France, famous for its red wines produced from Pinot Noir and its whites produced from Chardonnay. (Small of amounts of Gamay and Aligoté are still grown, although these have to be labeled differently.) The most famous part of the region is known as the Cote d'Or (the Golden Slope). It is divided into the Cote de Beaune, south of the town of Beaune (famous principally for its whites), and the Cote de Nuits, North of Beaune (home of the most famous reds). In addition, the Cote Chalonnaise and the Maconnais are important wine growing regions, although historically a clear level (or more) below the Cote d'Or. Also included by some are the regions of Chablis and Auxerrois, farther north.
Burgundy Report | Les Grands Jours de Bourgogne - na stejné téma od Heleny Baker
# 2013 Vintage Notes:
* "2013 is a vintage that 20 years ago would have been a disaster." - Will Lyons
* "low yields and highly variable reds, much better whites." - Bill Nanson
* "Virtually all wines were chaptalised, with a bit of sugar added before fermentation to increase the final alcohol level." - Jancis Robinson
# 2014 Vintage Notes:
"We have not had such splendid harvest weather for many years. This will ensure high quality (fragrant, classy and succulent are words already being used) across the board, up and down the hierarchy and well as consistently from south to north geographically apart from those vineyards ravaged by the hail at the end of June." - Clive Coates
# 2015 Vintage Notes:
"Low yields and warm weather allowed for ample ripeness, small berries and an early harvest. Quality is looking extremely fine, with some people whispering comparisons with the outstanding 2005 vintage. Acid levels in individual wines may be crucial." - Jancis Robinson
# 2017 Vintage Notes:
"Chablis suffered greatly from frost in 2017, resulting in very reduced volumes. As ever, the irony seems to be that what remains is very good quality, as it is in the Côte d’Or. Cooler nights across the region have resulted in higher-than-usual acidity, with good conditions throughout the harvest season allowing for ripe, healthy fruit." - Jancis Robinson
# 2018 Vintage Notes:
"The most successful region for red Burgundy in 2018 was the Côte de Beaune. The weather was ideal in this area, with just enough sunlight and rain to produce perfectly balanced wines naturally." - Vinfolio
Côte de Nuits on weinlagen.infoClos Vougeot Grand CruDescrittore tipico: menta e cioccolato, più precisamente after eight (spera si scriva così il nome del noto cioccolatino alla menta); ancora più precisamente, questo è un riconoscimento tipico delle sub-zone nella parte mediana e alta di Clos Vougeot, più raramente della parte bassa, al confine della RN74.
On weinlagen-info |
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