Alter Ego

2nd wine - Château Palmer

Margaux

2023

Blend

43% Merlot, 50% Cabernet Sauvignon, 4% Petit Verdot

Wine designation

Alter Ego de Château Palmer, Red 2023
Category: Margaux, Bordeaux

Food pairing

Serve alongside beef tournedos with morel mushrooms, a roast veal with mustard sauce or even to accompany superbly aged Comté cheeses.

Data sheet

Alter Ego

2nd wine - Château Palmer

Margaux

2023

Tasting notes

A pronounced richness with an architectural complexity, featuring a distinct blackcurrant character. Exceptionally smooth while maintaining a full-bodied profile, refined, and ultra-fine tannins, leading to an exquisite finish that envelops every corner of the palate. Despite initial expectations of boldness. The tannins are impeccably refined.

Vineyard

Vineyard size: 52 hectares

Soil composition: Clay based gravel with a deep layer of sandy gravel underneath.

Winemaking

Fermentation container: Tapered conical tanks with temperature control for the alcoholic fermentation and malolactic fermentation.

Maceration technique: A limited amount of sulfur is used to ensure that the natural yeasts can effectively start their fermentation. Vertical press for the marc.

Aging: Oak Barrels

20 to 21 months

Type of oak: 50-70% new oak

Bottles produced: 32 hl/ha or 240,000 bottles per year

Winemaker: Thomas Duroux

Consulting œnologist: Eric Boissenot

Heritage in the vineyard

Domaine

In 1814 Charles Palmer, a British colonel purchased the Château de Gascq from Madame de Ferrière. After changing the name to Château Palmer, he invested everything to expand and improve the estate. He would be obligated to sell the property to his creditors, the caisse hypothécaire in 1843, before he passed away in the same year. Purchased by four Bordeaux families in 1938, the estate is still owned by the Sichel and Mâhler-Besse families.

Green in the vineyard

Environmental practices

Having transitioned in 2014 to organic and biodynamic, the vineyard practices have re-balanced the soil’s natural vitality, which has reduced the need for chemical fertilizers. The estate produces a « home-made » compost from vine shoots, grape stalks, and manure from the different livestock herds that are tended on the property. An increase in fruit and plant cultivation that helps to promote natural pest deterrents.