96

Robert Parker

16,5 +

Jancis Robinson

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CHATEAU PALMER, 2011

MARGAUX

" Le Palmer 2011 à la robe bleue/pourpre opaque révèle un bouquet étonnant de réglisse, de truffe, de camphre, de fleurs printanières, de framboises noires et de cassis. L'une des superstars du millésime, ce brillant 2011 possède une concentration et une pureté superbes, un corps moyen à plein et une longueur remarquable de près d'une minute. " - Robert Parker

CHARACTERISTICS

CLASSIFICATION 3è Grand Cru Classé
GRAPE VARIETIES 49% of merlot, 44% of cabernet sauvignon, 7% of petit verdot
AROMAS Blackberry, plum, vanilla, raspberry, redcurrant, bay leaf, charcoal, pepper and soft spices
FOOD AND WINE PAIRING Vanilla and woodland free-range pigeon
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.

Regular price 352,00 € T.T.C.
Regular price Sale price 352,00 € T.T.C.
Tax included.
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Détail du vignoble

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

 

Histoire et 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.

CHATEAU PALMER

Caractéristiques

CHARACTERISTICS

CLASSIFICATION 3è Grand Cru Classé
GRAPE VARIETIES 49% of merlot, 44% of cabernet sauvignon, 7% of petit verdot
AROMAS Blackberry, plum, vanilla, raspberry, redcurrant, bay leaf, charcoal, pepper and soft spices
FOOD AND WINE PAIRING Vanilla and woodland free-range pigeon
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