90
Robert Parker
94
Wine Spectator
CHATEAU PALMER, 1994
MARGAUX
CHARACTERISTICS
| CLASSIFICATION | 3rd Growth |
| GRAPE VARIETIES | Merlot, cabernet sauvignon, petit verdot |
| AROMAS | Black fruits, spices, wood, smoke |
| FOOD AND WINE PAIRING | Bazas beef with truffles crust and creamy polenta |
| WINEMAKING | The winemaking is done in thermo-regulated stainless steel vats. Then, the wines age in oak barrels, including 50 to 60% new, for 18 to 21 months. |
| BOTTLE SIZE | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
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CHATEAU PALMER, 1994
Vineyard Detail
| AGRICULTURE | Organic & biodynamic |
| GRAPE VARIETIES | Merlot, cabernet sauvignon, petit verdot |
| VINEYARD SURFACE AREA | 55 hectares |
| ANNUAL PRODUCITON | 100,000 bottles |
| HARVEST | Manual |
| SOIL | Gravelly-sandy soil & gravelly-clayey subsoil |
History and anecdotes
The English general, Charles Palmer acquired the estate in 1814 and gave it his name in the 1830s. The Pereire brothers, influential bankers, bought Château Palmer in 1853, just before being classified as Troisième Cru in 1855. They built the emblematic château we all know today.
In 1938, the estate was bought by four great families, wine merchants from Bordeaux, the Ginestet, the Mihailhen, the Mähler-Besse and the Sichel. The last two families are nowadays the estate’s owners, but it has been run by Thomas Duroux, an agricultural engineer and oenologist, since 2004.
Caracteristics
CHARACTERISTICS
| CLASSIFICATION | 3rd Growth |
| GRAPE VARIETIES | Merlot, cabernet sauvignon, petit verdot |
| AROMAS | Black fruits, spices, wood, smoke |
| FOOD AND WINE PAIRING | Bazas beef with truffles crust and creamy polenta |
| WINEMAKING | The winemaking is done in thermo-regulated stainless steel vats. Then, the wines age in oak barrels, including 50 to 60% new, for 18 to 21 months. |
| BOTTLE SIZE | 75 CL |
CHATEAU PALMER
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