Château Palmer

Chateau Palmer Winery

Chateau Palmer is a Bordeaux winery located in the Cantenac sector of Margaux, France. The vineyard is planted with 47% Merlot, 47% Cabernet Sauvignon, and 6% Petit Verdot. The estate has 66 hectares of vineyards, with vines that average 38 years of age. The terroir of Chateau Palmer is a complex mosaic of terroirs and soils, totaling 18 different gravel, clay, and sand soil types that can be further subdivided into 106 separate parcels. Most of the plots are situated on the plateau of Margaux, with the best terroir located just behind the chateau. The best vintages of Chateau Palmer are 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009, 2008, 2006, 2005, 2004, 2000, 1999, 1989, 1983, 1970, 1966, 1961, 1959, 1955, 1953, 1945, 1929, 1928, 1921, and 1900.

Chateau Palmer Wine Characteristics and Styles

Chateau Palmer produces a Bordeaux wine of complexity and elegance. The wine has complex aromatics filled with spice, truffle, violets, spring flowers, earth and leather scents. It is full-bodied and rich with layers of satin and ripe berries. When mature, the textures experienced in Chateau Palmer are unequaled in other Bordeaux wines. It is a sensuous wine of beauty.

Chateau Palmer Wine-making Techniques

To produce the wine of Chateau Palmer, fermentation takes place in 54 temperature-controlled, cone-shaped, stainless steel vats. Vinification is done on a parcel-by-parcel basis and by grape variety. The wine is aged in an average of 50% to 70% new, French oak barrels for the first 12 months of the aging process before being transferred to large, oak foudres for the remainder of the aging, which is usually between 18 to 20 months. Alter Ego is made from different plots than Palmer and is produced with a different blend than the Grand Vin. It is aged in 25% to 40% new, French oak barrels for between 16 to 18 months.

Best Storage and Serving Temperatures, Decanting Time, and Food Pairing

Chateau Palmer should be stored at a temperature of 55°F (13°C) with a humidity level between 60% to 75%. It should be served at a temperature of 60°F (16°C) with a decanting time of 2-3 hours. Chateau Palmer pairs well with all types of classic meat dishes, including beef, veal, lamb, pork, and game, as well as poultry, braised dishes, and Asian cuisine. It also pairs well with rich, savory cheeses, such as Roquefort and Camembert.

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