|AGRICULTURE||Organic & biodynamic|
|GRAPE VARIETIES||Merlot, cabernet sauvignon, petit verdot|
|VINEYARD SURFACE AREA||55 hectares|
|ANNUAL PRODUCITON||100,000 bottles|
|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.
|CLASSIFICATION||3è Grand Cru Classé|
|GRAPE VARIETIES||44% of merlot, 50% of cabernet sauvignon, 6% of petit verdot|
|AROMAS||Redcurrant, black cherry, wild blueberries, minerals, violet, dried roses, chocolate|
|FOOD AND WINE PAIRING||Bazas beef fillet with truffled 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|