A gentle dollop of wood surrounds the notably ripe aromas of cassis, plum, violet and Asian-style tea. The rich and relatively full-bodied flavors brim with dry extract that both imparts an opulent mouthfeel but also enrobes the moderately firm supporting tannins as well and in the process renders them less prominent on the mocha-infused finish. This is very good but in 2017 it does not necessarily outclass the Brûlées.
92 points, Burghound.com
Red: its colour is ruby, shading towards the darker tones of magenta and purple. Its bouquet is redolent of animal, spice notes, underbrush, and prune, evolving with age towards musk, leather, fur and mushroom. When young, its aromas suggest rose, violet and fresh cherry. On the palate, there is a heightened attack and an agreeable balance between supple tannins and fully-rounded flavour. The dense texture and tight grain of these wines fully open after 4-5 years in the cellar.
Francois Pinault, President of Groupe Artemis who own, amongst other things Chateau Latour in Bordeaux was the first Bordelaise to show interest in Burgundy when he paid AU 20 million for the 7ha Domaine Engel, which he renamed Domaine d’Eugénie (after his grandmother) in 2006. This now looks like a good price given the reported 450 that Pinault paid for the 7.53 ha Clos de Tart in 2017.
Pinault wasted no time, acquiring the historic Frantin estate from Albert Bichot and building a new state of the art winery. The village vineyard Clos Frantin was included and, in 2011 this vineyard was officially renamed Clos d’Eugenie. Pinault also added to the domaine by purchasing some prime white vineyards including 0.0428 ha of Montrachet and 0.0856 ha of Batard Montrachet – both acquired from Etienne de Montille of Chateau de Puligny Montrachet as well as some Meursault Les Perrières 1er and Chassagne-Montrachet Les Perclos.
Château Latour President Frédéric Engerer directs the new Domaine Eugénie along with his second in command, régisseur Michel Mallard and a combination of low yields, vinification without sulphur (which is added later at bottling) and between 10-60% whole clusters during fermentation all add up to wines that are pure and terroir-driven expressions. This is now one of the finest domaines in Burgundy.