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| Community Tasting History |
| Community Tasting Notes (average 92.7 pts. and median of 92 pts. in 38 notes) - hiding notes with no text | | | Tasted by Sean Tay on 2/14/2024 & rated 96 points: My first ever Rene Engel. Somewhat a cult wine to be given the current price point. 1999 is a very strong vintage for burgundy and not surprise, the wine need 3-4 hours of air time to release its potential. Pronounced nose intensity with violet, flora, mushroom, spices and toast. Medium+ acidity and medium tannin. Long finish. (406 views) | | | Tasted by Vini Ciclismo on 5/20/2023 & rated 95 points: Pure red, no brick, lighter rim.
Powerful fragrance , intense blueberry & violets, dark spice, very attractive, sweet and alluring.
Silky style with great flavour intensity, plenty of mouth coating grippy tannins and good acidity. Certainly in a very youthful state, very little development, but defined by spice and fruit intensity. The high toned fruits and floral intensity are superb, and quite distinctive. One of the best CV’s I’ve tasted. (933 views) | | | Tasted by fatboi on 4/20/2023 & rated 96 points: Opened 2 hours before drinking but when I tasted when first popped just outstanding. The wine is full bodied while also being seamless. With more air it cherries and long finish that just goes. In great place. 96/97 (931 views) | | | Tasted by jamesabdavis on 6/3/2022: Beautiful ruby colour with slight hint of brick on the edge.
At first quite reticent, tart cherries, menthol. With air fuller and more complex: notes of orange, coffee, cola. deep black cherries join the tart red ones without replacing them. Wonderfully fragrant in a sort of masculine register but without being earthy. Some Morey-like minerality.
Elegant on the palate with more of those cherrries. Lovely persistence on the mid-palate, a sensational finish with copious integrated fine tannins and lifted acidity framing persistent flavours that match all of the above. With time and air the palate becomes more and more integrated, a delicious rich black fruit character starts to dominate.
There is some hint of secondary development but this is still an incredibly youthful wine that seems to be on a plateau. I'm fortunate to have a few bottles left and I will not be in any hurry to drink them. (1350 views) | | | Tasted by drwine2001 on 5/28/2022: Opened and immediately decanted. Light ruby core fading to garnet. Not surprisingly, tight and taut right out of the bottle with the sense that you can almost smell the tannin. Quickly though, it began to smell like Burgundy with aromas of soft red berry, earth, wintergreen, and spice emerging. Not a big wine at all-medium body, absolutely lovely texture with underlying clay and soil that runs through from beginning to end. After about 90 minutes, it took an unexpected turn, with the fruit freshening and becoming more black, and the acidity seeming more prominent. The tannins softened impressively with air. Overall, excellent, interesting, still youthful, and quite refined for Clos Vougeot. (1574 views) | | | Tasted by ricardito on 12/27/2021 & rated 97 points: Stored in cool Whistler cellar less than 45 degrees F and part of a vertical tasting of Engel Clos Vougeot.. Medium dark red with tart Queen Anne cherries on the nose. Solid big boy balanced palate of bumbleberries and sweet cranberries. A full bodied grippy palate lingering on the back end with a slap of Asian spices, expanding like a great Vosne Romanee Grand Cru, clearly indicating that Engel’s Vougeot’s are a step above the crowded Vougeot field. Very consistent nose and palate stylistically, from vintage to vintage. Best 2030-2050. (958 views) | | | Tasted by drjb on 6/6/2021 & rated 95 points: When the stars align what a beautiful thing is a great bottle of aged Burgundy ! Served after a proper slow-ox this wine shows a deep dark cherry red colour and a nose of black raspberries, dark cherries, wild strawberry with touches of beetroot and spices. The palate shows beautifully intense black fruit characters with lovely touches of spice and forest floor balanced by a striking minerality and a strict structure of matiere and very fine tannins. This a fine example of a lost Domaine and a classic vineyard. (1690 views) | | | Tasted by Kemo Sabe on 4/19/2021 & rated 94 points: Paired next to a 99 GE from Engel. Both were great examples of Engel - clear and precise fruit, good spices, cherry and raspberry. The CV was a tad bit darker. The wine was mature but no where near OTH. Great complexity and balance at this stage. Well integrated. Super enjoyable. (1819 views) | | | Tasted by Burgundy Mitch on 10/18/2020 & rated 93 points: Lovely, fully mature bottle of red burgundy opened to celebrate my Retirement at 240 Union with Karen. Resolved tannins, red fruit, Forrest floor, alluring autumnal nose and flavors. Had that Clos Vougeot flavor profile of perfume and exotic potpourri that the better CV have. No hurries, this is not going to fall off a cliff, thismhasmlifemleft for sure, but no harm in drinking it either. (1654 views) | | | Tasted by swaap on 10/1/2020 & rated 91 points: De la richesse, de la maturité, de beaux tannins et un équilibre séduisant, dommage le nez était réduit. (1516 views) | | | Tasted by RayOB on 3/12/2020 & rated 98 points: Drank at 67
The magician of Vougeot - don’t think we need to say more (1971 views) | | | Tasted by fcxj on 1/12/2019 & rated 90 points: RE dinner. Bit smoky or brown aromatically, no my personal preference. Mouthfeel has some fuzz not round. (2273 views) | | | Tasted by rlove on 7/21/2017 & rated 91 points: Deep ruby. A core of spice and wet soil are the primary aromas, but there is some red fruit lurking. Still fairly tannic, slightly drying, which benefited from a decant. Ripe acidity. Lightweight and improbably concentrated as only Burgundy can be but not particularly complex. (3732 views) | | | Tasted by Xavier Auerbach on 5/20/2017 & rated 86 points: A private tasting (Restaurant De Ertepeller, Papendrecht. NL): Tasted blind. Rather dull appearance, quite stalky on the nose, slightly burnt, malty hinting at surmaturité, warm and ripe style, slightly volatile, a major disappointment. Perhaps it was a faulty bottle? (3961 views) | | | Tasted by dvansteenderen on 5/20/2017: Tasted blind. Not rated, probably a cooked bottle. Ouch...such an expensive wine completely gone! (1731 views) | | | Tasted by kr522 on 5/6/2017 & rated 95 points: Qualitatively and stylistically very similar to the last bottle. This is just a fantastic bottle of Burgundy, evoking Leroy with great ripeness, size and complexity. Tonight the fruit was accompanied by big spice and mint. Not over the top, just a lot of everything in the right proportions (3103 views) | | | Tasted by kr522 on 12/28/2016 & rated 94 points: This is in a good place already with the potential to get better as secondary characteristics develop further. The bouquet and palate are similar with layers of plum, violets, raspberry and iodine on the finish. It has ripeness and depth, each sip providing a different glimpse into its nature. Delicious and satisfying on an intellectual level (3129 views) | | | Tasted by Paul S on 11/6/2016 & rated 92 points: The "Clos" dinner - aka Burgundies from Clos, or "walled" plots (Bar-a-Thym, Singapore): Pretty good, but needs plenty of time yet. I did not enjoy this wine all that much when I had it some 3 years back. I thought it was solid, but really tight, even a but rustic, and that it needed easily 8-10 years more in the bottle before it developed into anything charming. 3 years on, this bottle had grown ever-so-slightly, promising more for the future - but that somewhat distant horizon, in 2021 and beyond, still looks to hold true. It started with a very deep nose, showing dark blue fruited aromas with brighter shades of red at the fringes, and then bits of spice and herb, all this tightly-wound into a single beam of aroma that was quite hard to unpick. The palate was just as tightly wound. I thought it was wonderfully integrated and quite seamlessly balanced, but there was still a robe of teeth-coating tannins coming out through otherwise full, powerful flavours of plums and blueberries, with an undergirding of earth and herb, and a little minty touch and maybe just a hint of oaky woodiness right at the finish. There was a good clarity to it, but this was undoubtedly a big wine - very 1999 in its fullness and girth - and one that needs plenty of time yet. (1371 views) | | | Tasted by Eric Guido on 10/25/2016 & rated 94 points: Off the charts!!! This is showing the perfect mix of crushed cherry, moist soil, savory herbs and brown spices. It's silky on the palate with stunning vibrancy for a 17 year old wine. Pure, ripe red fruit is married to earth-born minerality with dried inner floral tones. The finish remains earthy, herbal and floral. A simply stunning wine. (3562 views) | | | Tasted by William Kelley on 5/6/2015 & rated 96 points: The 1999 Engel Clos Vougeot is a real stunner, with spectacular aromatics of ripe plum, black cherry, dark chocolate, truffle, woodsmoke and soil. On the palate this wine is very deep, rich and three-dimensional, with incredible concentration: a great wine, which is still a good five or six years away from its true peak, though the quality is already obvious. (4976 views) | | | Tasted by dream on 12/11/2014 & rated 91 points: This is a lovely wine wine with just a beautiful Vosne-like nose of red spices and dark cherries. Quite elegant and fine on the palate if a bit austere with flavors of dark cherry powder and sweet earth. More complexity and less dryness on the finish might warrant a higher score but this is still classy juice that is very good for Clos Vougeot. (3593 views) | | | Tasted by western on 10/6/2014 & rated 92 points: Very light garnet color. Reached its peak, fruit starting to fade and acidity and tannins becoming a little more intrusive. Still has a gorgeous mature Burgundian nose with all the developed flavors one would expect. Very good GC from a great vigneron, alas who can afford Domain Eugenie!!! (4020 views) | | | Tasted by western on 1/22/2014 & rated 92 points: Delicious mature GC. Drinking at its peak but will keep for many years at this level. (4036 views) | | | Tasted by Paul S on 10/16/2013 & rated 91 points: Domaine René Engel Dinner (Fleur de Sel, Tras Street): Probably the most backward and austere of the wines; this had a sense of power and structure to it, but also a rather rustic edge that will need plenty of time to resolve. It started out with a very masculine nose, full of earthy, funky sous bois notes, earthy mineral, meat and toasty spice on a core of deep dark cherry aromas. The palate was rather tightly clenched, with a rich depth to its blackberry flavoured attack, before leaning out into a tighter midpalate of clear sour cherry notes underlined by a stern minerality. I liked the balance on this but it was really rather stubborn, especially towards the finish, where firm tannins and clear acidity started dominating the wine, so that there was a rather rustic feel to it as the backpalate pulled away with some meaty, earthy barnyard and spice tones. The wine clearly had Grand Cru depth and the balance and structure to age very well, but it is not constructed in a style that I enjoy - all a bit too hard and and unyielding, with no soft edges. Give it enough time though - say another 8-10 years - and it should make a pretty nice Clos Vougeot. (5153 views) | | | Tasted by jamesabdavis on 5/22/2013: When I opened this I had completely forgotten that I'd had a bottle of it only a few months ago! Consistent with my last note, although on this showing (maybe it's the bottle, maybe it's me) it's also absolutely delicious. There is just a hint of secondary development on the nose and it fills the palate from front to back. The tannins are still very much there and there's loads yet to come. This might get quite exciting. Patience... (3198 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jasper Morris
Jasper Morris Inside Burgundy, Domaine René Engel Dinner (1/1/2019)
(Clos Vougeot Grand Cru, Domaine René Engel, Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (5/4/2015)
(Dom René Engel, Grand Cru Clos de Vougeot Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine René Engel Clos de Vougeot Grand Cru Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, March/April 2001, IWC Issue #95
(Domaine Rene Engel Clos Vougeot) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2001, Issue #1
(René Engel Clos de Vougeot Grand Cru Red) Subscribe to see review text. | By Allen Meadows
Burghound
(Domaine René Engel Clos de Vougeot Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Jasper Morris Inside Burgundy and JancisRobinson.com and Burghound and Vinous. (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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