96+

Robert Parker

96

Wine Spectator

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CHATEAU PALMER, 2010

MARGAUX

CHARACTERISTICS

CLASSIFICATION 3è Grand Cru Classé
GRAPE VARIETIES 54% of merlot, 40% of cabernet sauvignon, 6% of petit verdot
AROMAS Blackcurrant, blackberry, cherry, candied fruits, cedar, smoky, spicy, woody, liquorice
FOOD AND WINE PAIRING Roasted venison with bordelaise sauce and wild mushrooms
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.

433,00 € T.T.C.
433,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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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.

CHATEAU PALMER

Caracteristics

CHARACTERISTICS

CLASSIFICATION 3è Grand Cru Classé
GRAPE VARIETIES 54% of merlot, 40% of cabernet sauvignon, 6% of petit verdot
AROMAS Blackcurrant, blackberry, cherry, candied fruits, cedar, smoky, spicy, woody, liquorice
FOOD AND WINE PAIRING Roasted venison with bordelaise sauce and wild mushrooms
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