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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 91 pts. in 13 notes) - hiding notes with no text | | | Tasted by Kemo Sabe on 2/27/2017 & rated 94 points: Quite good tonight. Fresh, youthful. Very youthful actually. Good dark color, medium body and still some power left. Good amount of structure still present. (2408 views) | | | Tasted by Milos on 2/2/2015 & rated 93 points: Quite fresh nose of red cherries, leather and barnyard; palate is very bright with good acidity offsetting the ripe fruit notes. Very clean impression with mineral backbone. Still lots of life left. (3351 views) | | | Tasted by europat55 on 11/7/2014 & rated 91 points: Platinum Tasting Group - 1995 Clos Vougeot Horizontal (Andre and Sabine's House, Mountain View, CA): Cloudy with brown edges. Somewhat sweet nose, bretty, mushrooms (A-). Sweeter palate than the other wines in the tasting (B++).
My #5, Group's #5 (90 pts). Tasted blind. (3837 views) | | | Tasted by drwine2001 on 1/10/2014: Medium ruby with some tawniness. Real oak char followed by a more gamy, red fruited nose with a scooch of herb. Middle weight wine. Typical, strong 1995 structure of acidity and tannin, but this does not detract or seem out of balance at this point. Crackling, lively fruit underneath. In fact, for both the vintage and the Cru, it seems very civilized. Very enjoyable in a masculine, more strict style-I look forward to trying the rest tomorrow. Easily another decade to go. Much better than either Gilman or Burghound suggest. (3820 views) | | | Tasted by -E- on 1/10/2014 flawed bottle: Svakt skyet rød med innslag av oransje. Korket.
NR (3841 views) | | | Tasted by plitton on 5/31/2012: Not compelling. Just not my style. (3146 views) | | | Tasted by Pacalet on 11/2/2010 & rated 92 points: Lots of licorice at 1st, very masculine, but over time it showed nice red fruit and a pretty sweet and nice core, very pleasant to drink now and unlikely to improve. (2500 views) | | | Tasted by toomuchwine on 12/14/2008 & rated 92 points: Bright cherries on the nose, and huge acid on the palate. After three hours open (not decanted) the acid was smoother and the palate came together more. Getting a little smoke now. This is still young, and could develop into something better integrated in another 5-10 years. (2598 views) | | | Tasted by mchrist on 6/26/2008 & rated 91 points: Popped and poured. Dinner at Square Meal, Carnegie Hill, NY with the Miller's and the Argenti's. Delicious barnyard nose and ruby red color upon pouring. Tigght and tannic for the next 20-30 minutes, then after about an hour really started to open up nicely. Nose subsided and flavors of fruit, earth, minerals developed. Sadly, with 5 people sipping, the wine went away! I thouht that the wine was showing quite nicely and regret that this is my last. I'd be keen to revisit in another 6 mos to 1 yr. Great wine. (2318 views) | | | Tasted by kevin h on 4/21/2008 & rated 85 points: Interesting nose in the first half hour - game, earthy fruit and ginger then it shut down completely and was totally dumb for the next 3 hours. mean, cranberry fruit flavour of little interest throughout. Too young, still shut down. Leave for 15 more years. (2300 views) | | | Tasted by andrewstevenson.com on 5/28/2005 & rated 90 points: A good, very even totally mature colour. Earthy animalistic nose that's really quite subdued and closed. Around seven hours later, it's opened up a lot, with plenty of sweet, nutty fruit, with lots of mushroom and forest floor scents, together with a strong whiff of mouldy lemon (that dry, spore-rich sweet citrus smell). Light, elegant, sweet fruit on the attack with excellent balance. Full and round on the palate with sweet fruit and a light fresh acidity. Soft, grainy tannins give good structure, and the tannins build on the finish. Quite drying on the finish and after. Enormous length. Very Good Indeed. (4424 views) | | | Tasted by andrewstevenson.com on 10/22/2000 & rated 92 points: Lunch for Tino at Vernon Villas: A youngish, even, cherry red. Very good legs. Beautiful, full soft red fruit nose. Exceedingly attractive nose. Lovely attack. Fills a little, but while it's very elegant, it's perhaps a bit disappointingly light on the middle. Fairly tannic on the finish. Very distinguished, though really a bit too young, especially en magnum. Much more balanced and open with food - it went very well with a classic osso bucco and risotto milanese. Very Good Indeed +. (5368 views) |
| 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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