2019 Domaine d'Eugénie Clos Vougeot Grand Cru
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: fairly light. Lighter than most red wines from ; 12.5% alcohol.
Tannin: fairly smooth. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: fairly high. from the fairly cool climate of .
Aromas: earthy notes, flowers and red fruit, typical of
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Log inThe 2019 harvest was positive at d'Eugénie and there is much talk of more fruit and finesse. In 2019 the estate used more whole bunches than in previous years and this pays off in juicy and aromatic wines.
Clos de Vougeot is one of the oldest Clos in Burgundy and d'Eugénie has 1.37 hectares here. The vines of d'Eugénie are located on the highest part next to the chateau. The vines here are around 60 years old. The soil holds a lot of clay and limestone and the deeper soil more clay silt. It is a full, multi-dimensional wine with good concentration, juicy acidity and rich but satiny tannins that end with a long and well-defined finish. This is a promising wine from Domaine d'Eugénie that always scores high.
FACT : The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount. You will see the possible discount immediately if you choose Pick up on the Checkout page. We are located almost next to the Rijksweg with plenty of parking. Click here for address.
Character
The wine
- 100%
Origin
Bottle
Wine features
Vinous
(93-95)
Drinking Window
2025 - 2050
From: La Lumière Noire: 2019 Burgundy - Côte de Nuits (Dec 2020)
The 2019 Clos de Vougeot Grand Cru is limpid in appearance. The bouquet is very refined and offers the most fruit intensity of all d’Eugénie’s cuvées, a mixture of red and black fruit plus light touches of oyster shell and fish scales. The palate is medium-bodied with good grip on the entry. Quite a masculine and sturdy Clos de Vougeot, it will need 4–6 years to smooth its edges. But I appreciate the persistence on the aftertaste, residues of white pepper and clove lingering on the tongue. Excellent.
- By Neal Martin on October 2020
Michel Mallard must consider himself the luckiest winemaker in Burgundy because he gets to see me twice each year, once at his family domaine in Ladoix and the second here at Domaine d’Eugénie. “We started the harvest on 9 September although the whites were picked earlier. I used slightly more whole bunches on the 2019. For the first time we plunged by hand, though not much as the tannic structure came quickly and when we pumped over we just used gravity. We did not use pumps at all. The Clos d’Eugénie will be bottled in January whilst the others will be racked in February and bottled a couple of months later. I think we have more finesse in the 2019s than in 2018s. We have more red fruit in 2019 and just a little greenness that brings the wines freshness. There are two appellations that gained something in 2019 - Aux Brûlées and Echézeaux.”
Mallard has really begun to put his own stamp on these wines that are far more finessed and terroir-driven than those produced when the domaine debuted with their 2006s. Case in point, the Grands-Echézeaux was one of the finest that I encountered, a splendid and regal wine with haunting complexity. In fact, all the Grand Crus deliver, which is a good job since that represents more or less half the portfolio.
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Deze Clos Vougeot 2019 toont rijp kersen- en rode bessenfruit met frisse, sappige zuren, aromatische bloemige tonen en rijke maar satijnachtige tannines die samen een geconcentreerde, lang gedefinieerde afdronk geven. Daardoor past hij uitstekend bij rundvlees en wild omdat de zuren het vet wegspoelen en de tannines de vleessmaken ondersteunen, en ook bij charcuterie en rijpe kazen waar de complexe fruitigheid en structuur mooi tegen het zoute en umami-rijke karakter afsteken. Probeer hem bij gegrild of rosé gebraden rundvlees, langzaam gegaard hert met een bessensaus of bij een plank met oude Comté, Epoisses of stevige droge salami voor een optimaal samenspel.
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