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WineInvest EUR 143.00 750ml
USD $

Domaine René Engel Clos de Vougeot Grand Cru 2004

Winemaker's Notes:

"This 2004 Vosne Romanée was the last vintage made by Philippe Engel beforehis untimely death at the age of 49, after which the domaine was sold. He had amarvellously deft touch as a vigneron, making delicately scented red wines witha core of sensual fruit, avoiding aggressive tannins or too much oak influence.This wine is now delicious to drink, with the gentle, complex flavours ofmaturing pinot mixing in with the red fruit fragrance of youth. Try withlighter game birds such as partridge, or a shoulder of lamb with garlic androsemary, but avoid powerful sauces." (Jasper Morris MW, BBR Buyer)<br/><br/>

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Member Reviews for Domaine René Engel Clos de Vougeot Grand Cru

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Snooth User: Christy Canterbury MW
106010084,869
4.50 5
09/08/2012

Tobacco and crushed leaves accompany forest fruits and mushroom and lead to a long finish. Compact and palate-coating, the fine tannin and bouyant acidity keep this muscular and weighty wine bright.


Snooth User: colinrchorley
330901,228
3.50 5
06/15/2010

A nice Pinot Noir but wouldn't say a fantastic one. I'm fussy with my Pinot's and this one seemed rather warm and thin, slightly raspberry like but a real sharpness to it that took away the enjoyment slightly. Maybe overpriced in my book.


External Reviews for Domaine René Engel Clos de Vougeot Grand Cru

External Review
Source: JJ Buckley Fine Wines
12/20/2009

A Pinot Noir wine from Burgundy in France. 2004 Domaine Rene Engel Grands Echezeaux 750ml



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"This 2004 Vosne Romanée was the last vintage made by Philippe Engel beforehis untimely death at the age of 49, after which the domaine was sold. He had amarvellously deft touch as a vigneron, making delicately scented red wines witha core of sensual fruit, avoiding aggressive tannins or too much oak influence.This wine is now delicious to drink, with the gentle, complex flavours ofmaturing pinot mixing in with the red fruit fragrance of youth. Try withlighter game birds such as partridge, or a shoulder of lamb with garlic androsemary, but avoid powerful sauces." (Jasper Morris MW, BBR Buyer)<br/><br/>

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