This domaine, which has historically enjoyed a strong reputation in English-speaking countries, produces a perfectly refined, fruity and velvety Margaux. More info
Château Palmer 3ème Grand Cru Classé serve at a temperature of 16°C. It will pair perfectly with the following dishes: Civet de marcassin, Levraut rôti, Faisan forestière.
Peak: To drink
"Medium+ garnet-brick colour. Mainly dusty / musty, leathery aromas with some appealing notes of dried cranberries, dried Mediterranean herbs, cloves and pot pourri. The medium to full bodied palate gives medium to high acidity and medium to firm tannins with a good amount of evolved fruit and spice flavours." R. Parker / L. Perroti-Brown (03/2010)
After ageing for 20 months, Château Palmer's wine is worthy of taking its place again, as it does every year, in the very closed circle of Bordeaux's greatest wines. The subtle balance between aromatic richness and powerful tannins, consistently offered by Palmer's wines, results in unforgettable nectars, reflecting a blend of grape varieties in which equal proportions of Merlot and Cabernet Sauvignon give the wines a supple, full-bodied, velvety character. The range of flavours extends from blackcurrants to liquorice, to cherries, flowers and spices.
Château Palmer is named after the English major general, Charles Palmer, who acquired the property in 1814. His objective was to promote his wine within British high society and, to this day, the British remain very fond of it. The vineyard was purchased in 1853 by the Pereire brothers who built the existing château. In the 1855 classification, Palmer stumbled on the podium and was awarded the rank of third Cru Classé. However, it was considered by many to be the best wine in the appellation, until the revival of Château Margaux at the end of the 1970s which sparked the old rivalry again. Today, it belongs to several families, of French, English and Dutch nationality. Harvests are of course manual, and vinification traditional; the grapes from each plot and each variety being vinified in separate vats to bring out their individual characteristics.
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