Château Palmer

Margaux

2010

Blend

54% Merlot, 40% Cabernet Sauvignon, 6% Petit Verdot

Wine designation

Château Palmer, Red, 2010
Category: Margaux, 3ème Grand Cru Classé, Bordeaux

Food pairing

Opt for grilled rib of beef, roast leg of lamb with herbs, or duck breast.
Data sheet

Château Palmer

Margaux

2010

Tasting notes

The intensity of its black cherry color, shimmering with bright highlights, is matched by its expressive and complex bouquet, which blends red and black fruits (blackcurrant, blackberry, cherry) with sweet spices and subtle woody notes in perfect balance. After a supple and clean attack, the palate develops with equal harmony. A smooth, velvety texture envelops tannins of rare finesse, and the finish, masterful and fresh, offers a superb fruity return tinged with licorice. Powerful and textured.

Vineyard

Vineyard size: 52 hectares
Soil composition: Clay-based with a deep layer of sandy gravel.

Winemaking

Fermentation container: Tapered conical tanks with temperature control.
Maceration technique: The fermentation starts using natural yeasts and very little sulfur.
Aging: Oak Barrels
21 months in barrels, 20-40% new oak
Type of oak: French
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 hypothéciare in 1843, before he passed away in the same year. In 1855, the estate was ranked as a third growth in the 1855 classification. Purchased by four Bordeaux families in 1938, the estate is still owned by the Sichel and Mâhler-Besse families.
See the domaine

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.