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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 23 notes) - hiding notes with no text | | | Tasted by overkloud on 4/6/2024: corked (71 views) | | | Tasted by nmmnori on 3/15/2024 flawed bottle: Rene Engel Dinner (Benoit Bistro, Manhattan): TCA (140 views) | | | Tasted by hprphf on 3/15/2024 & rated 96 points: René Engel: Light TCA, salvaged by decanting with cellphone wrap. Such clean fruit, candied and red, opulently lifted sweet spice almost excessive, primrose, orange acidity, woody, cherry blossom. Truly a great wine in its infinite texture variation and dimension. Clean, so pure. ~96-97 (172 views) | | | Tasted by jamesabdavis on 10/5/2022: Absolutely wow nose, evolved and secondary with wet dog (in a good way!) and forest floor alongside deep dark fruit.
Soft and round, great depth of fruit flavour, perfectly balanced by acidity and tannins. In an absolutely perfect drinking place, and utterly gorgeous. (618 views) | | | Tasted by Collector1855 on 9/10/2022 & rated 96 points: 200 Burgundy Grand Crus from vintage 2000, 4-day blind tasting (Singapore): Here we go, a big step up from the Ech. Great wine right toff the bat. Beautiful aromatics, farmyard, cured meat, most complete wine of this prestigious flight where no bottles was below $2k. (2379 views) | | | Tasted by hprphf on 3/7/2020 & rated 93 points: La Paulee 2020 - Gala Dinner (Pier 60): GC weight. Drinking well with vintage. 93 (1955 views) | | | Tasted by Paul S on 2/12/2020 flawed bottle: Grands-Echézeaux Dinner (Summer Pavilion, Ritz Carlton, Singapore): Unfortunately corked. A pity - I was looking forward to retrying this after a bottle I enjoyed almost 7 years back. On the nose, there was plenty of the dreaded cardboard character of a TCA'ed wine underneath otherwise pleasant notes of sweet red fruit, spice, dried roses. The palate was round and soft on the attack, but still showed some strength in its red fruited core, with nice bits of spice and mineral hovering about. Unfortunately, it felt a bit scalped past the mid palate and into the finish. Sad one this. (1748 views) | | | Tasted by fcxj on 1/12/2019 & rated 94 points: RE dinner. Sweet aromatics and palate, though not necessarily great length. Sunny year, big yields not ton of structure but the wines keep going. (1866 views) | | | Tasted by The Vines That Bind on 10/6/2018 & rated 93 points: Opened too late in the night which was a real shame as this spectacular wine was probably not fully appreciated. Comparable to the ‘02 from earlier in the day but lighter, softer, and more of the approachable showy red cherry of the regular Echezeaux plus the detailed earth influence of the GE. A slight lacquer over the cherry. Fresh and pure, gorgeous. (1805 views) | | | Tasted by western on 12/30/2013 & rated 91 points: Last bottle. Lovely mature GC. Delicious. (4248 views) | | | Tasted by Paul S on 10/16/2013 & rated 93 points: Domaine René Engel Dinner (Fleur de Sel, Tras Street): Excellent. This had the most expressive nose of the lot, with a wonderful perfume of wood spice drifting around funky dark cherries and berry aromas, some sweet dried flowers, and a funkier underlayer of sous bois, meat and a streak of iron. A glorious nose. Like the 1993 Aux Brulees from the flight before, the palate here was very resolved, with soft, melting, velvety tannins forming a lovely, plush bed for yummy flavours of dark berriess and cherries interwoven with lovely bits spice. In fact it drank almost like a bigger version of the Aux Brulees. This was superbly balanced too, with crystal-clear acidity driving the wine into juicy finish with a twist of orange peel coated with a little coat of fine tannins. It had lovely depth and presence to it, yet it was all very lively, almost lithe - very un-2000 in that aspect I thought. It may not have the sheer depth and power of a Grands-Echezeaux from a great vintage, nor structure to go the long haul, but this is drinking wonderfully now and was very enjoyable indeed. (5003 views) | | | Tasted by microbox on 3/23/2012 & rated 89 points: eye: maturing color with some bricky reflexes, 3 mm fading on the rim, fine sediment. nose: (keeps evolving in the glass) sour cherry, sous bois, but not particularly complex. palate: very well integrated, medium body with some glycerin quality in the finish, excellent structure and weight, still substantial embedded and finely grained tannins, but the acids are mostly exhausted. therefore i suggest to drink this wine (preferrably) now or until 2014 at the very latest. 18 Caudalie, stable. very good indeed (4651 views) | | | Tasted by jamesabdavis on 3/2/2012: Initially this was quite inexpressive on the nose, but absolutey fabulous on the finish, with some very ripe (not quite over-ripe) dark fruit in between and great concentration. Over time in the glass it became more and more fragrant. The structure is still very present and this really needs a lot more time but it is a great wine with a real sense of energy. Must try not to touch another for a few years. (4580 views) | | | Tasted by western on 12/26/2011 & rated 90 points: light garnet colour. Nose offers up ripe mature small red fruits with spice, leather and sous bois, very mature. Fruit drying out with slightly astringent tanin's.Very developed 2ndry characteristics, good mineral acidity. Drink up. (4317 views) | | | Tasted by Brussels 1049 on 7/17/2011 & rated 90 points: Maturing colour, foxy, pinot nose. On the palete, rich, slight touch of astringency, but at present sufficient fruit is there to balance the acidity and softening tanins. Not the longest of finishes for this level of winr, but a very enjoyable bottle that leaves you wanting more. I think this is prety much at its peak now and will hold a year or two. (2064 views) | | | Tasted by Winetex on 5/24/2009 & rated 88 points: Clear ruby red color; My initial impression after popping and pouring was that this wine smelled better than it tasted. It had lovely slightly aged Burgundy aromas but had a large hole in the middle. After some time in the glass it finally started to open up and show some complex flavors and expand on the finish. Disappointing for a GE Grand Cru but a good wine that was easy to drink. (2299 views) | | | Tasted by steffenpelz on 5/24/2009: Dinner Chez Pelz: This came out of the bottle very weird. It had a distinct dill pickle and caper berry flavor to it. I thought that would subside with some time and air, and for the most part, it did. As a compliment, this was the only wine of which there was nothing left in the bottle at the end of the evening. Easy drinking. Has some soft tannins with air, and fruit is crushed red berries, and plum. Some smoke on the finish. Finish is a bit shorter than I would have expected. I'd drink this any day with dinner, but I suspect this is a poor QPR, at least the way it's drinking right this moment. (3202 views) |
| By Neal Martin
Vinous, Burgundy With A Bit of Age: 2000-2014 (May 2019) (5/1/2019)
(Domaine René Engel Grands-echézeaux Grand Cru Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Domaine René Engel Dinner (1/1/2019)
(Grands-Echezeaux Grand Cru, Domaine René Engel, Red) Subscribe to see review text. | By Jasper Morris
Jasper Morris Inside Burgundy, Domaine René Engel Retrospective (10/1/2016)
(Grands-Echezeaux Grand Cru, Domaine René Engel, Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2003, Issue #9
(Domaine René Engel Grands Echézeaux Grand Cru Red) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (2/26/2002)
(Dom René Engel Grands Échezeaux Red) Subscribe to see review text. | By Allen Meadows
Burghound, 1st Quarter, 2002, Issue #5
(Domaine René Engel Grands Echézeaux Grand Cru Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Jasper Morris Inside Burgundy and Burghound and JancisRobinson.com. (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.infoGrands-Echezeaux Grand Cru On weinlagen-info |
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