External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2004
2003
2002
2001
2000
1999
1998
1997
1996
1995
1994
1993
1992
1991
1990
1989
1988
1987
1986
1985
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 96.6 pts. and median of 97 pts. in 9 notes) - hiding notes with no text | | | Tasted by Siegelaa on 12/29/2021 & rated 97 points: An ethereal, mind-blowing wine, a quintessential grand cru burgundy, with so much going on in the glass, dont know where to start. This wine will give you a ton of emotions and remind why you drink burgundy in the first place - it has it all.
On the nose a basket of spice, dark fruits, chetnuts, black tea, warm earth, violets. On the palate deep, extremely complex, long, sensual.
Fully mature. A wow wine! (1317 views) | | | Tasted by hungrybram on 6/4/2020 & rated 97 points: 2 hours in: If I were blinded, I'd guess this an vosne grand cru 07. Nose was full of spices, rose petals, and stems. The palate was very sweet, concentrated, and long. Also a bit viscous and concentrated. Hints of sweetened tea umami that I associate with Rene Engel. Tongue coating finish.
5 hours in: The nose, f*ck, so sensual. Exotic nose of Christmas cake spices sprinkled with some forest berries. The palate started developing tart berry-like finish that lifted everything up. Oh, that silky Rene Engel texture and that tongue coating finish. Truly joyful, the kind of wine you can easily gulp the entire bottle alone. My WOTY in 2020 so far. (1635 views) | | | Tasted by Burgundy63 on 2/26/2018 & rated 97 points: This note will run out of superlatives- This is burgundy at its very best from a great wine maker - looked already magical to the eye with that deep ruby red - Perfect harmony between the fruit and the tannins leaving a fully rounded deep and complex taste with a long long tail (2984 views) | | | Tasted by Collector1855 on 11/5/2017 & rated 98 points: During a La Paulée Lunch, so only brief impressions. My goodness, what a wine. This Burg really had it all. Expressive nose of red fruit, game, spices, musk, like the best Armand Rousseau bottles. Elegant palate as well, long finish. World Class. The wine of the Lunch. Unfortunately prices for this wine are approaching 4 digits, now I know why. (4325 views) | | | Tasted by JulianSkeels on 10/18/2017 & rated 96 points: Thanks Ray! Served blind, this was clearly Vosne and from a weaker year. I guessed a top producer 1er from the appearance since it was quite pale, but then I smelt it - wow. Such an evolving a lacy aroma of spice, sweet red fruit and earth.. becoming smoke and chestnuts with air. I could have only smelt this all evening. In the mouth it was much more powerful and rich than it appeared with waves of red fruit and a finely judged acidity. No oak showing, all perfectly balanced. An absolute joy. I must buy or drink this wine again.... (3734 views) | | | Tasted by RayOB on 10/5/2017 & rated 99 points: Drank at 67
Probably one of the best Burgundies I have ever drank. Absolutely singing with a wonderful complex nose and palate and a peacock's tail. Wow this is beautiful (2781 views) | | | Tasted by Paul S on 3/30/2017 & rated 95 points: 2004 Burgundy Grand Cru Dinner (Holland Park): How absolutely brilliant. The last wine of the night, and one of the very best amidst a very strong field. I always thought that the late Philippe Engel's Grands-Echezeaux were head-and-shoulders above his other wines, and this bottle showed just how. The nose showed a lovely panoply of complex aromas, from hints of boiled herb, to spice and earth, and then sweet dark berries - a very masculine and attractive bouquet. The palate felt remarkably complete for a 2004 wine, with a yummy fullness to its flavours of sweet dark cherries and blackberries spirnkled with a little spice. It had a great long finish too, with the fruit showing a gummy purity as it glowed alongside earthier notes of chalky mineral and and some white meat. Absolutely gorgeous. This was drinking beautifully, but has the freshness to last for a long time yet. 2004 was the last vintage made by Philippe Engel, and this was surely a fitting tribute to the legacy of his house in the history of modern Burgundy. (2297 views) | | | Tasted by HandPickedBurgundy on 1/1/2006: From cask: Pale blood red. Lovely fine spicy nose. Good structure, very poised. Lightweight but excellent. 4 (4053 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.infoGrands-Echezeaux Grand Cru On weinlagen-info |
|
