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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by hungrybram on 9/23/2021 & rated 95 points: Kaleidoscopic autumnal nose, beautiful. Palate is fully open, showing gentle dried red fruits, mints, secondary flavors - all presented in the elegance and texture of Rene Engel. Amazing stuff, as good as burgundy can get and definitely better than 99.99% of Clos Vougeots in the market (793 views) | | | Tasted by fcxj on 1/12/2019 & rated 92 points: RE dinner. Towards the ripe end of spectrum. (1097/6000) (1843 views) | | | Tasted by The Vines That Bind on 3/11/2017 & rated 93 points: Parisian Escape; 3/10/2017-3/12/2017: Well this is super alive and vibrant. Serious punch of red cherry. This lead to a spirited debate regarding the Vosne-Clos-Vougeot boarder, and you can definitely appreciate a lot of vosne yeast and spice here. Young and fresh with a lot of cranberry. Great freshness and well-integrated acidity. Pure and concentrated cranberry throughout. Young, could have been confused for a '97 or good '96. (2809 views) | | | Tasted by justburg on 5/19/2016 & rated 98 points: Rene Engel dinner at Les Amis. My wine of the year so far, this was a brilliantly produced wine. Very pure ruby red, vibrant but no bricking at all. In fact, this showed so young I thought this was one of the GEs. An absolutely sensational wild nose of Arabic spice, freshly plucked wild blueberries, strawberry jam, red kiwi, white truffle, scorched earth, delicate smoke and new leather. This was an ethereal wine - there was purity of fruit, tannin and acid, rusticity yet the wine maintained an element of elegance and purity. The palate was tremendously complex and long, almost Musigny like in terms of the elegance yet with the firmness and structure of a good Chambertin. This was such a wild and exotic wine, with copious layers of red and blue fruit, truffle, brown sugar, new leather and cigar box. What was amazing about this wine was that each time I visited it, there were different characteristics present and I obviously wouldn't be able to remember all, but at each stage, I experienced the wildness, the spice, the complexity, the elegance and the never ending finish of pure Pinot fruit. In my mind, this is the perfect representation of Burgundy at its utmost peak, a defining moment in appreciating the very best of Rene Engel. (3204 views) | | | Tasted by drwine2001 on 2/18/2011: Light red, tawny rim. All pungent anise and soil-could not be mistaken for anything but a mature Burgundy. Very '88 in its uncompromisingly lean focus. The antithesis of a fruit bomb. Drink over the short term before it becomes attenuated. (4464 views) | | | Tasted by drwine2001 on 1/19/2010: Light, mature looking. Pungent, incisive aromas of stone, black fruit, perfume, and a tad of funk. Light to medium weight. You feel more than taste the fruit. Tannins have been tamed and the acids, while strong, are not tart or severe. Well etched wine with admirable intensity and length. At a plateau which should last for some time. An excellent '88 that shows that this vintage can definitely be worth the wait. (4038 views) | | | Tasted by Winetex on 2/9/2008 & rated 92 points: Medium red with a slight browning; Rich and lovely aged Burgundy. I agree with another poster that there were gingerbread spice aromas and flavors in this wine along with black cherry fruit and earth flavors. This wine had a very nice silky texture with good balance. Engel is (was) probably an under-rated producer. (3841 views) | | | Tasted by Keith Levenberg on 1/17/2008 & rated 93 points: Glorious bouquet of black fruit, gingerbread, and game. The mix of sweet and savory that it gives you really whets the appetite for the wine to come, which is also dark in profile - jet-black fruit, plenty of glossy sweetness with the tannins pretty well resolved into a finesse that's very impressive for the vintage. (3540 views) | | | Tasted by Gregory Dal Piaz on 11/11/2007 & rated 90 points: grand cru burgundy once a month: The nose here is very heavily marked by brett with it's characteristic bandaid, leather, and mussel shell notes. None the less this has a great entry with focus and a wonderfully light crispness to the texture. Showing wonderful maturity and integration this is texturally a joy to drink with dark cherry fanning out across the palate leading to a finish that is clipped by the brett. The entry offers a lovely bittersweet character and great precision so if one focuses on that this wine sings but the brett brings it down a notch for me (4166 views) | | | Tasted by mdefreitas on 2/5/1999 & rated 90 points: Pre Auction Wine Tasting w/ lots of Sassicaia (NYC): Light in color, but full on flavor. Exotic spice and earth. Wonderful finish. (3032 views) |
| NOTE: Scores and reviews are the property of Vinous and Jasper Morris Inside Burgundy and View From the Cellar and Burghound. (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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