Clos de Vougeot, Grand Cru
Domaine d'Eugenie

Clos de Vougeot, Grand Cru, 2018


Destination

vintage


portfolio

Portfolio
These wines are in stock and are available for delivery at your convenience.


2018

6x75cl

DP

£2,180.42


Broking

Broking
These are wines from our broking list and have an average delivery window of 15 working days.


2018

6x75cl

DP

£1,459.22



Domaine d'Eugenie, Clos de Vougeot, Grand Cru, 2018

2018

Justerini & Brooks Tasting note

Domaine d'Eugenie, Clos de Vougeot, Grand Cru, 2018
Maturity:
Keep
ABV:
13.5%
94/100
Neal Martin, Vinous

The 2018 Clos de Vougeot Grand Cru has a tightly-wound, yet well-delineated, quite classy nose that displays more mineralité than its peers. The palate is medium-bodied with fine, quite firm tannins that frame dark berry fruit laced with white pepper and sage. Grippy, a more statuesque Clos de Vougeot that should mature well in bottle. Tasted blind at the Burgfest 2018 red tasting.
Date Reviewed:
11/2022

specifications

country:
France

region:
Burgundy

Appellation:


style:

Grape Variety:

Allergen Information:
This product may contain sulphites. Full allergen information is available upon request, please call our Customer Relations Team on +44 (0)20 7484 6430.


Domaine d'Eugenie

Domaine d'Eugenie

Domaine d'Eugenie was created when Francois Pinault of Chateau Latour bought the Rene Engel estate in Vosne-Romanee. The domaine comprises 6.5 hectares of incredibly well-placed, largely old vines in the Vosne villages, Vosne Romanee aux Brulees,Echezeaux, Grands Echezeaux and Clos du Vougeot appellations. Frederic Engerer, the successful president of Chateau Latour, will also manage production at this fine Burgundian domaine, aided by technical manager Michel Mallard. The philosophy here is to grow Pinot Noir with a respect for nature, keeping chemical treatments to a minimum, ploughing in between rows rather than applying herbicide, whilst leaf and crop thinning is carried out to ensure grapes reach full maturity. The wines undergo a cold maceration before alcoholic fermentation and gentle extraction of the skins, ageing then follows 12 months for the villages and 15 for the 1er and Grands Crus.

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