The Domaine d’Eugenie Vosne-Romanee village comes from two parcels - Les Vigneux and Les Communes – totalling 2.36 ha. The wine usually includes about 0% whole bunches sees about 20% new wood resulting in a medium bodied wine that is charming, energetic and infused with Vosne spices. It can be enjoyed upon release or cellared for up to ten years.
Renowned for producing some of the finest and most expensive wines in the world, it is one of the jewels in the Côte de Nuits’ crown and boasts the biggest concentration of top vineyards in the entire Côte d’Or with some of the world’s finest producers - not only with talent, but pioneers of innovation.
The wines are intense and powerful with finesse and elegance. Although Vosne-Romanée’s Grand Cru wines of La Tache, La Romanée and Richebourg are a wine aficionado’s household names (and dreams), the commune’s Premier Cru wines are magnificent and with a well deserved reputation.
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.
