Chateau Palmer 2017

Winery Background and History

Château Palmer, located in the Margaux appellation of Bordeaux, France, is renowned for its exceptional wines and rich history. Established in the early 19th century, the estate was named after Major General Charles Palmer, a British officer who acquired the property in 1814. Over the years, Château Palmer has built a reputation for producing wines of remarkable finesse, complexity, and aging potential. The estate spans approximately 66 hectares, with vineyards planted on the gravelly soils characteristic of the Margaux region. Château Palmer has embraced biodynamic farming practices, achieving certification in 2014, reflecting its commitment to environmental sustainability and terroir expression.

Producer and Winemaker

Under the direction of CEO Thomas Duroux, who joined Château Palmer in 2004, the estate has continued to uphold its legacy of excellence. Duroux, with experience in both Bordeaux and international wine regions, has been instrumental in implementing biodynamic viticulture and modernizing winemaking techniques at the château. His leadership ensures that each vintage reflects the unique terroir of Château Palmer while maintaining the elegance and balance for which the wines are known.

Vineyards and Microclimate

Château Palmer’s vineyards are situated on the left bank of the Gironde estuary, benefiting from a temperate maritime climate. The proximity to the estuary provides a moderating effect, protecting the vines from extreme temperatures and reducing the risk of frost. The soils are predominantly gravelly, with layers of clay and sand, offering excellent drainage and promoting deep root systems. This diverse soil composition contributes to the complexity and depth of the wines. The vineyard is planted with a mix of grape varieties, including Merlot, Cabernet Sauvignon, and Petit Verdot, allowing for nuanced blending options.

Grape Varietals

The 2017 vintage of Château Palmer is composed of:

• 54% Merlot

• 42% Cabernet Sauvignon

• 4% Petit Verdot

Vinification & Aging Methods

In 2017, Château Palmer introduced the use of wooden foudres (large vats) during vinification, enhancing the precision of fermentation. The grapes were hand-harvested and underwent meticulous sorting before fermentation. The wine was aged in French oak barrels, with approximately 60% new oak, for 18-20 months. This aging process imparts subtle oak influences while preserving the purity of the fruit. The estate’s commitment to biodynamic practices ensures that the wines authentically express their terroir.

ABV (Alcohol by Volume)

The 2017 Château Palmer has an alcohol by volume (ABV) of 13%.

Tasting Notes

The 2017 Château Palmer exhibits a deep purple-black color. The nose reveals a complex bouquet of wild blueberries, blackberries, and black cherries, interwoven with hints of licorice, rose hips, tilled soil, and oolong tea, with a subtle waft of truffles. On the palate, it is medium-bodied, featuring finely crafted, exquisitely ripe, and smooth yet firm tannins. The wine showcases great mid-palate intensity and wonderful freshness, finishing long with mineral nuances. This vintage is precise, with velvety tannins and aromatic depth, promising splendid aging potential.

Food & Wine Pairing

This wine pairs well with a variety of dishes, including roasted lamb, grilled beef, and game birds. Its complexity and depth complement rich sauces and hearty preparations. Additionally, it harmonizes with aged cheeses, particularly those with a firm texture and pronounced flavor.

Service Methods and Temperatures

It is recommended to decant the 2017 Château Palmer for about an hour before serving to allow the wine to open up and reveal its full aromatic profile. Serve at a temperature of 16-18°C (60-64°F) to fully appreciate its complexity and balance.

Storage and Aging Potential

The 2017 vintage of Château Palmer is suitable for aging and is expected to develop further complexity over the next 15-20 years. Proper cellaring conditions, with a consistent temperature of around 12-15°C (54-59°F) and humidity levels of 70-75%, will ensure the wine matures gracefully.

Scores

• James Suckling: 98/100

• Robert Parker’s Wine Advocate: 97/100

• Decanter: 97/100

• Wine Spectator: 95/100

• Wine Enthusiast: 95/100

• Jeb Dunnuck: 95/100