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All Wines from Dom. Rene Engel
Inventory updated: Sat, Oct 25, 2025 11:02 AM cst
Our vintages of Dom. Rene Engel wine currently include: 1995, 2001, 2003
Flickinger Fine Wines' inventory of Dom. Rene Engel wine is listed below. We have an excellent and vast assortment of fine wines to choose from. If you do not see what you are looking for, give us a call and we can suggest another Dom. Rene Engel vintage or even another producer that we are sure you will enjoy.
| Producer |
Vint. |
Wine |
Price |
Qty |
Order |
| | Burgundy Red |
| Dom. Rene Engel |
2001 |
Clos de Vougeot Grand Cru (12x750ML)
ETA 90-120 Days; No cancellations or returns. This item may be subject to tariffs. |
$29,797.98 |
1 |
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2003 |
Clos de Vougeot Grand Cru (6x750ML)
ETA 90-120 Days; No cancellations or returns. This item may be subject to tariffs. |
$14,518.98 |
2 |
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1995 |
Grands Echezeaux Grand Cru  Bin-Soiled Label |
$2,030 |
1 |
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WA 93 (6/1997): I often prefer Engel's Grands-Echezeaux over his Clos Vougeot, but in 1995 found them to be equally spectacular. Dark-colored and with a brooding, tight, muted nose, the massively endowed Grands-Echezeaux explodes on the palate with powerful, huge, black, roasted fruits. Rugged and dark, this full-bodied, muscular, rich, and spicy behemoth demands to be held for 8 or more years before being drunk over the following decade. It is unfiltered and unfined. This note is the result of tastings I did in Burgundy between January 7 and January 29.
WS 93 (8/1998): Sensational. Because of its dark color. Because of its seductive rose petal, violet, plummy aromas. Because of its nod to the earth, the soil, the mineral. Because, because, because ... . Who will not love to drink this full-bodied red Burgundy? Well-made in a modern style, but not overly oaked. Very classy. Drink now through 2006.
BH 88 (3/2006): I quite liked the expressive, spicy and nicely complex nose but the intense and still very firmly structured flavors are on the angular side and it's not clear that there is sufficient mid-palate depth to ever completely buffer the tannic backbone. As such, this finishes with moderate astringency yet the complexity is such that there is more than medium interest here. I would continue to cellar this to allow the tannins to mellow somewhat and then serve it with appropriate food and it should offer moderate enjoyment. Try from 2009+. |
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