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A promising summer for the 2015 vintage by Château Palmer

September 2015 - The summer is coming to a close, the temperatures are slowly dropping, the autumn light is filling the once summer sky. We are left with memories of a lovely summer in the Margaux appellation, especially the month of July.

July 2015 was a particularly hot and dry month. The average temperature was 21°C, 2°C above the average of the last thirty years, with highs reaching 37°C. This beautiful period of sunshine allowed the vines to focus on their richness, aromas, tannins, anthocyanins, sugars... However the rain was not plentiful and the 17mm that fell was far from sufficient. The vines, having used up the reserves in the ground, were starting to show signs of weakness. The small grape size bared witness to the situation and rain was eagerly awaited.


pre vendange2.jpg
The month of August was a saving grace for the vines. The rain brought the vineyard back to life, the vine grew, the leaves regained their shine and the grapes continued to grow, making our winegrowers extremely happy. The veraison (the onset of ripening) was quick and homogeneous. The month of August gave us high expectations for the forth coming vintage.

The cool nights at the beginning of September, coupled with beautiful sunny days only reinforce this feeling. The 2015 vintage is already very promising and the date for the harvest is approaching quickly. 




The benefits of herb teas on the vineyard

 Over the past week, the risk of mildew contamination has been high. Partly due to the varying temperatures, oscillating from 6°C in to the morning to 23°C in the afternoon, and to significant rainfall (around 2mm every 3 days), perfect conditions to set off cryptogamic contamination. 


It is therefore paramount to protect the vines and make every effort to prepare each plot thoroughly. As the vine is a living organism, it needs to be made stronger so as it can fight the elements and diseases naturally. 



We use an ecosystem approach, as we believe that every element of the vineyard has its place and can play a role in the healthy growth of our vines. We develop natural and healthy preparations for the vines; one prepared using nettles growing on the propriety, the other using horsetail. The nettles, poured on the vines as herbal tea, act as a fertiliser and used before the flowering season ensures the vines come into bloom in the best possible conditions. The horsetail protects against cryptogamic disease, as it acts as a repellent against fungi. The fungi cannot contaminate the first leaves thanks to this preparation. 

The nettles harvested around our plots are dried on site, as is the horsetail that is brought in. After infusing the nettles for around 20 minutes and the horsetail for 45 minutes, the herbal teas are applied one after the other to all of the vines. 

We also produce our own compost. By giving the plots carefully monitored, natural fertilizer, we maintain the self-sustaining independent ecosystem... thus creating a virtuous, self-reinforcing circle.

Our aim, with this organic approach, is to cultivate a richer, stronger terroir and ensure its sustainability for future generations.




2014 Vintage Report - EN PRIMEUR - 200 years of Palmer

In 1814, General Charles Palmer purchased the wine estate of Madame de Gascq, and subsequently gave it his name. Two hundred years later, Château Palmer continues to write its own history from one vintage to the next.
Early in the summer, the sun had played and endless game of hide-and-seek. But when the 2014 harvest ended on Tuesday, October 14, it was under the same glorious sun that we had enjoyed all throughout September.
Everything had started quite well: a rainy winter had allowed the estate to renew its water reserves. In the spring, flowering went well, despite a few cases of poor fruit set among the older Merlots. At this point, we had high hopes for the quality of this new vintage.
But beginning in July, the weather became unstable and the vines focused on their fine foliage, to the detriment of their grapes. The month of August wasn't much better, veraison was slow and the berries began to swell . . .
Luckily the sun finally returned at the end of August. Little by little, September’s extraordinary weather conditions modified the profile of the 2014 vintage. The difference in veraison between the vines diminished and the size of the berries decreased, concentrating all the elements that make up this new vintage: sugar, anthocyanin and tannin levels all increased.
On September 22, we harvested the first plot, beginning with some young Merlots. The particularly good weather allowed us to harvest perfectly ripe grapes, with no risk of botrytis.
In the cellar, the spotlight was on innovation. After two years of experiments in reducing the level of sulfur in our wines, we decided to not add any sulfur to the harvested grapes to let them immediately express their complexity.
At this stage the wines of the 2014 vintage are an excellent reflection of the diversity of the estate’s plots. Each personality is expressed in these two blends as if a veil had been lifted. It is without a doubt one of the first results of our biodynamic approach.

Harvest dates: from 09/22/2014 to 10/14/2014




Château Palmer celebrates its 200th anniversary in music!


Big Band Dal Sasso.jpg

On the occasion of the 6th edition of Hear Palmer, Château Palmer will welcome the Big Band of the artist Dal Sasso on 27th March 2015. 

Fourteen artists will give a unique jazz concert at the property, in the main cellar, to celebrate the 200th anniversary of the Château and to look back at a key period in its history: the acquisition of the estate by General Charles Palmer. The Big Band will interpret each important stage in the construction of the Château Palmer estate. It will be an event in which Jazz music transports us from 1814 to the present day, while also unveiling the new 2014 vintage. 

The event will continue the next day, Saturday 28th March 2015 at Rocher de Palmer in Cenon, with the performance of John Coltrane's masterpiece A Love Suprem by the Dal Sasso Big Band. 

You can already buy tickets for this unique event through the Rocher de Palmer website. 30 tickets are available. 






1814-2014, 200 years later, Palmer's history is still being written...

Château Palmer, 16/06/2014 

200 ans.jpg









France, 1814... The Napoleonic period was coming to a close. Charles Palmer, at the time aide-de-camp in the British army to the Prince of Wales, was 37 when he boarded a coach that would take him from Lyon to Paris.  It was journey that would forever change his destiny and alter the history of Palmer.  A beginning for Palmer but a continuation for an estate whose archives show a vineyard planted in the 18th century.

During this three-day journey, Charles Palmer met a young widow on her way to Paris to sell her estate.  With an astute sense of negotiation, Madame de Gascq presented her vineyard as the rival or the heir apparent to Château Lafite, the most illustrious estate of that period, a jewel of the Medoc. Ambitious and proud of his accomplishments, the young man had recently been promoted colonel a few days prior to his departure.

Legend holds that the gallant colonel was captivated, certainly by the lady... but also by the estate.  He quickly fell under its spell. He dreamt of it.  He could already imagine it... By the time the coach arrived in Paris, Charles Palmer was the new owner.  On June 16, 1814, the act of sale was signed, and Charles Palmer gave his name to the Château.

200 years later, Palmer's history is still being written...



Vintage 2014, first impression


On Tuesday, October 14, the last day of harvest for the 2014 vintage took place under a radiant sun.  This last day was the symbol of a miraculous month of September and first two weeks of October.


Taking a look back...

Everything had started off on the right foot:  winter, with decent rainfall, allowed the soil to renew its water reserves.  Then came spring where the vine flowered well despite a bit of coulure  on the older Merlots.  At this stage, hopes were high regarding the quality of this new vintage.

The situation changed as soon as July arrived: unstable weather made vacationers wince and the vines concentrate on growing their leaves instead of their grapes.  The month of August was not much better, the berries changed color slowly, swelling with the rain water as our morale slumped.

The situation again changed as vacation ended: if our vineyard workers hadn't enjoyed the sunshine at the beach, they certainly did in the vineyard!! The extraordinary weather conditions for the month of September modified little by little the profile of 2014.  Veraison levels evened out, berry size shrank and concentrated the key elements to this new vintage: sugar, anthocyanes and tannic levels all increased.


On September 22, we harvested our first parcel of young Merlot. The particularly clement weather accompanied us throughout the first three weeks of harvest, allowing us to pick perfectly ripe grapes, with no risk of botrytis, an important risk factor in organic agriculture.

All tanks have finished alcoholic fermentation, our first impressions were very encouraging: the Merlots full and seductive, the Cabernet Sauvignons clean and linear while the Petits Verdots quite exuberant.  The malolactic fermentation finishes in mid-december, we will have all the elements to understand the definitive balance of our three varietals... and to begin imagining the blends.

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The stagecoach lurched and rattled over the rocky road between Bordeaux and Paris that day in June 1814, but for a dashing young British officer named Charles Palmer, it must have felt like he was riding a cloud. Recently bequeathed a small fortune, and just days earlier promoted to Colonel—having valiantly led his squadron of the Prince’s Royal Hussars against Napoleon in Spain—Palmer was now making his triumphant return to London. There, his position as aide-de-camp to the Prince Regent promised to open doors to the highest echelons of society. For the bourgeois son of an honourable brewer and politician from Bath, his loftiest aspirations were becoming reality. On this blissful morning, Palmer found himself seated next to the most intriguing Traveling companion— a young, recently-widowed noblewoman named Marie Brunet de Ferrière, with an enchanting pair of eyes and a captivating tale.

Since the early 18th century, Bordeaux’s noble de Gascq family had owned the Médoc estate known as Château de Gascq, whose clarets fetched some of the highest prices of the day. A rival to Château Lafite! The widow assured Palmer, a tear in her eye. Alas, after years of revolution, war and the untimely death of her husband, Blaise Jean Charles Alexandre de Gascq, she was now forced to sell her beloved estate for a fraction of its worth, and would seek a buyer in Paris. The gallant officer offered Madame de Ferrière his handkerchief. Were it only in his power to relieve her pecuniary woes! The widow smiled sweetly. And by journey’s end, Charles Palmer owned an ancient wine estate he’d never visited in his life.

Such was the flair and foresight of the future major general. Through Madame de Ferrière’s fine eyes, Palmer had seen something greater than the relatively small, timeworn domain he acquired—a place which could reflect his own passions and ambitions. He named it Château Palmer, and dedicated his wealth and élan to fulfilling its promise. From 1814 to 1831, Palmer bought up surrounding land and vineyards until Château Palmer stretched 163 hectares from Cantenac, to Issan to Margaux. He built lodgings for a large workforce, a winery boasting fifteen oak vats and three crushers, introduced modern equipment and farming techniques. It was a château for a new era—and a new style of wine.

In establishing his estate across the Margaux plateau, Palmer offered himself soils suited to producing wines of exceptional refinement. And yet the average 19th century London clubman—whose taste dictated the British wine market—generally favoured strength over subtlety. Thus wine merchants routinely enriched Bordeaux clarets with potent Rhône or even Spanish wine. But Palmer’s was to be a style of wine beyond fashion and trends—an expression of an extraordinary place. The general’s passion for his vineyards was rather avant-garde in this respect, reflecting an idea of wine as something more than just another market-driven product.

So freely Palmer lavished his fortune on the estate, one has to believe his true aspiration wasn’t amassing wealth, but leaving his mark on the world. Ultimately the investments were too costly for the major general, who was obliged to sell the property to his creditors, the Caisse hypothécaire, in 1843. Charles Palmer died before he could see his estate ranked among Bordeaux’s greatest wines in 1855, but today his legacy is irrefutable. He gave Palmer its name, its style, and revealed to the world its finesse and force of character, while tracing the path of passion, devotion and sacrifice that leads to great wine.—Palmer’s Claret

Was the general ahead of his time? Palmer cultivated finesse in his wines as in his life. Yet for many 19th century London tastemakers, a wine’s strength counted more than its purity or provenance. Apiquant story from the memoirs of one Captain Gronow recounts how the Prince Regent once hosted a tasting of ‘Palmer’s Claret’. All began well. Upon tasting the wine, the Shakespeare-quoting Prince declared its bouquet akin “to the holy Palmer’s kiss”. The assembly of society gastronomes cheered. But then Lord Yarmouth, a Palmer rival, demanded the claret usually served at the Prince’s table—a potent ‘claret Hermitagé’ (Bordeaux blended with rich Rhône wine, as was the Britishfashion)—be brought out for a comparison, along with a round of anchovy sandwiches! Thepairing was catastrophic for Palmer’s fragrant, delicately-flavoured wine. Unsurprisingly, the assembly judged the robust, adulterated claret superior. Palmer was mortified. “That cursed Yarmouth!” The evening, Captain Gronow recalled, very nearly ended with a duel.





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When first visiting Château Palmer, many are struck by an ineffable douceur, a sweetness in the air that reigns over the estate. To later sit on a bench in the village of Château Palmer, contemplating the wines one has just tasted, while a breeze washes over the peaceful sea of vines nearby, one can’t help but ponder the unfathomable constellation of circumstances which has created this singular terroir overlooking the Gironde. How this estuary moderates temperatures, blanketing the surrounding vineyards in a nurturing atmosphere, protecting them from spring frosts; how this poetry of stones underfoot—lydite, quartzite, chalcedony—was swept down from the Pyrénées ages ago to be deposited here as these mythic gravel rises, the first of which now constitutes the heart of the Margaux appellation. The old winemakers of the Médoc have a saying, ‘The best vineyards are those with a view mof the river.’ When Château Palmer’s director Thomas Duroux arrived in 2004, he brought an agronomist’s hunger for a deeper understanding of this terroir. In 2007, he launched a vast campaign to map the characteristics of every parcel of Merlot, Cabernet Sauvignon and Petit Verdot at the estate. Using aerial and infrared surveys, electrodes to measure electrical resistivity, and myriad samples and analyses, they created maps yielding unprecedented insight into the agronomic potential of the entire 66-hectare estate. Perhaps more unexpectedly, the project gave rise to a serious reassessment 0f the team’s work methods, and the sustainability of conventional, petrochemical-reliant viticulture.

Cabernet Sauvignon
Cabernet Sauvignon is the variety par excellence of Bordeaux in general and of the Médoc in particular. Its reputation is such that it composes many of the iconic wines in countries around the world. Cabernet Sauvignon is what gives the great wines of Bordeaux their power and structure. All you have to do is prune the Cabernet Sauvignon plant to see how hard its wood is and how few shoots it has. Château Palmer owes its restrained power and richness to this variety. 

At Palmer, we take Merlot seriously. The vineyards are divided equally between Merlot and Cabernet Sauvignon (47% each), with the Merlot planted on some of our best gravely plots, where it fully expresses its round, generous, supple character, while offering up its inimitable bouquet of black fruits. Merlot is a precocious child, the first to blossom and the first to mature. When the Merlot has reached full maturity, it is time to start the harvest.

Petit Verdot 
It took some time for Petit Verdot to impose its character on successive vintners at Château Palmer. Notwithstanding its reputation, it is not really more difficult than other varieties. It's up to the vine-grower to provide it with the conditions it needs to grow. Consequently, we give particular care to green harvests on our Petit Verdot plots. We strictly restrict yields to a maximum of 35 hectolitres per hectare so that the grapes have every chance of reaching full ripeness and playing their role of adding an element of “spice” to the final blend.

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In wine, if character comes from the terroir, and personality from climatic conditions, then excellence is the work of human beings. That begins with the vignerons, who throughout the growing season must tirelessly adapt to nature’s whims, relying on age-old viticultural  practices and gestures handed down through generations, to coax and coddle their precious vines into producing a fruit deeply imbued with the nuances of its place of origin. When the joyous days of harvest arrive, all these efforts reach their culmination in the vat room. There, the cellar master must step in and, with the tenderness, respect, patience and humility of a midwife, preside over the birth of a wine. Under soft lights and towering wooden beams, the grapes will be placed inside a temperature-controlled, cone-shaped vat to begin their gentle fermentation. With 54 of these stainless steel beauties, Château Palmer is able to separately ferment individual plots—and even parts of plots—to create a final blend which reflects every subtlety of the terroir. At a time when biodynamics in the vineyard has patently accentuated the identity of every plot, these facilities have permitted Château Palmer to create wines of ever greater precision.


If the vat room is where a wine is born, the barrel room is where it is brought to maturity. Barrel ageing is not unlike raising children. It calls for a similar sense of proportion, attention to the specific needs of each child, and constant supervision. Château Palmer’s barrel cellar makes it possible to age wine from beginning to end in the same place, spending a total of two years in the same cellar at a constant temperature of 13°C before bottling. New oak barrels are used in moderation, with the percentage never exceeding 45- 60% for Palmer, or 25-40% for Alter Ego. In the chiaroscuro of the cellar, the wine goes through the various stages of ageing—topping up, racking, and fining with egg white—like so many rites of passage, before it’s finally ready to meet the world.

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Inside information

As any oenophile who has driven Bordeaux’s picturesque D2 knows, Médoc’s Route des Châteaux is studded with sprawling estates designed to daunt and dazzle, each built around an edifice more resplendent than the last. When the slender grey turrets of Château Palmer first come into view around a bend in the road just outside the commune of Margaux, naturally one braces for yet another tour de force of flamboyant landscaping and grandiose architecture. But upon entering the estate, where one expects a dramatic approach leading to the castle, the road slips past it instead, leaving the proud monument standing at the entrance like a noble Swiss guard charged to protect something even more precious within…


The château which the Pereires saw completed in 1854 came as a much-needed emblem for a wine which had already begun to achieve international renown. Eschewing norms or classifications, blending classical elegance, Renaissance radiance and Baroque spontaneity, they created an inspired, timeless symbol for Château Palmer. A place with warm, nluxurious rooms for receiving guests, a private wine library for intimate tête-à-têtes, and a remarkable wine cellar, tucked away in a secret passageway, where vintages have been laid down for generations, the oldest bottles dating back to 1875. Yet the Pereires also knew a wine was never made by a lord luxuriating in a castle—great wines are the work of a community of men and women, living for and from it. So before the first stones had been laid on the château, the Pereires had already begun rehabilitating the historic the village of Château Palmer.


…When the road finally ends, it suddenly becomes clear that the true heart of Château Palmer is not a castle—it’s a hamlet of blond stone houses with olive green shutters and rose bushes, separated by little gravel paved alleys, shaded by chestnut trees, and overlooking a peaceful, rolling sea of grape vines.

– The Village: where the heart beats In consolidating the village of Château Palmer, the Pereires were perpetuating a centuriesold model in Bordeaux winemaking. In the 1800s, all the great estates were centred around such a hamlet, designed to enable a small rural society made of nuclear families to live in autarky, with cellar master, estate manager, cellar workers, and vignerons all residing onsite. There were animals too—horses, cows—and other crops and fruits grown. By the mid 20th century, most Médoc châteaux had abandoned such traditions. But today, if one could visit Château Palmer on a Sunday morning when the vineyards are deserted, the offices are closed, the telephones silent, you might hear something else—children playing in the village garden. Vincent, vineyard foreman and father of two young boys, now lives in one of the village’s stone houses. So do winery worker Pierre-Baptiste, vigneron Pablo, and the estate’s indefatigable chief gardener, also named Vincent. Today, an evolution is underway at Château Palmer. You see it in the historic village houses being reinvested by those so committed to the estate. You see it too in the new flock of sheep grazing between the vine rows during winter, where wild plants and grasses are now encouraged to grow, and in the château’s growing herd of cattle. It’s a return to the good sense of our ancestors, who knew that cultivating an extraordinary terroir begins by cultivating the life all around it.

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4 different wines with 83 vintages


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Wine Moments

Here you can see wine moments from tastingbook users.    or    to see wine moments from your world.

 Jan-Erik Paulson, Wine Writer (Germany)  tasted  1 wines  from  Château Palmer . In a tasting of  25 wines 

This was definitely the most amazing dinner I had the pleasure to attend this year. 30 wines from 1947.
2 bottlings of Pétrus and 5 bottles of Cheval Blanc.

Thank you Robert.
My favorites were Cheval Blanc, Pétrus, Mouton and Margaux.

20d 12h ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Château Palmer . In a tasting of  31 wines 

What can I say about the 1989 Haut Brion that I haven’t already said over and over again.  It, along with the 1989 Petrus, are the two greatest “young” wines I have ever had, and the youngest wines I would include in my ‘Top Ten’ lifetime category (I would let them share a spot lol).  This wine has been great every time I tasted it and has never shut down.  ‘Humdinger’ summed it up nicely (98+).

1m 26d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  1 wines  from  Château Palmer . In a tasting of  28 wines 

Hey there. It’s been a long time, I shouldn’t have left you…2017 has been a great year for wine auctions, but not for my tasting notes, at least publishing them. I still have a lot of notes, I just haven’t been able to get them out. Need to work on that. With the Fall season arriving and an extremely exciting September already in my air, I finally sat down and started to dig into dozens of pieces of papers of notes, and then, of course, I had to start here.

There was one weekend in 2017 that I could not let pass me and my notes by, and that was our ‘Greatest Wines of the World Weekend,’ held this past May. Collectors came from all over the country, and even outside the country, to New York City for three extraordinary meals at New York’s finest restaurants: 11 Madison, Daniel and Per Se for three days of Bacchanalian bliss.
While this was an amazing evening in every which way (let’s not forget food and company), it was a bit of a warmup for the two sessions that would follow. It was taxi time, and in less than 24 hours we would be at Daniel, doing it all over again.

2m 1d ago

 John Kapon / CEO / Ackerr Merrall & Condit, Pro (United States)  tasted  6 wines  from  Château Palmer . In a tasting of  20 wines 

Cardboard was the first thing that I noticed in the nose of the 2004 Pavillon Rouge du Margaux, in the best way possible and not in a corked way, I should add. Coffee, roasted nut and cassis were all secondary, with pinches of earth blending into the coffee. Tertiary aromas of cedar and fir spice emerged in this round and tender wine. The palate was earthy with that gout de terroir, possessing candle wax flavors and a very dry finish, typical of the vintage. I remembered this wine being more impressive at the winery, but then again doesn’t it always taste better there? Gil insisted that the white was so good, it knocked down the ’04 a notch or two.

2m 12d ago

 Omar Khan, Wine Writer (United States)  tasted  1 wines  from  Château Palmer . In a tasting of  30 wines 

Le Cinq "Wine Legends" Dinner with wines like Bouchard 1865, Beycheville 1899, DRC Conti 1940, DRC Richebourg 1942, Margaux 1928, Latour 1929, Mouton 1949, Petrus 1949, 1955, 1959, and 1966 etc.

3m 21d ago

 Dhruv Sawhney, Wine Lover (India)  tasted  1 wines  from  Château Palmer . In a tasting of  14 wines 

Vintage 1961 tasting with Mouton, Lafleur, Petrus, Latour, La Chapelle, Palmer etc.

4m 10d ago

 Doug Hill / Wine Importer, Pro (Canada)  tasted  1 wines  from  Château Palmer . In a tasting of  10 wines 

My TOP 10 Bordeaux 2016 vintage wines!

4m 10d ago

 Jeannie Cho Lee MW, Pro (China)  tasted  1 wines  from  Château Palmer . In a tasting of  13 wines 

My TOP Bordeaux from 2010 vintage / Deep ruby in colour, the Lafite has wonderful aromatics, with a gorgeous perfume of violets, cedar, cassis and blackberries. With its velvety tannins and layered, delicate flavours, there is a succulent juicy character to its fruit profile, accented with hints of violet. It is a gorgeous wine that is filled with delicate layers of flavours and at the same time is not heavy or dense. This is clearly a very successful vintage for Lafite in both style and intensity, producing a wine that will outlive the outstanding 2009. 100 points

5m 1d ago

 Jeannie Cho Lee MW, Pro (China)  tasted  1 wines  from  Château Palmer . In a tasting of  11 wines 

Petrus 2009 / 100 points / If a wine's aroma can be sexy, then this is it: Vibrant mixed spices, sweet, ripe plums, blackberries and violets. The wine has amazing density and richness with Petrus' signature layers of flavours including hint of game, anise and exotic Asian spices that go on and on. This is an intoxicating wine that will be a hedonists' delight in its youth or after decades of aging.

5m 19d ago

 Christer Byklum / Leading Scandinavian wine blogger, Wine Writer (Norway)  tasted  2 wines  from  Château Palmer . In a tasting of  55 wines 

Finally, after some busy days tasting back home in Oslo, here is 2016 Margaux. A vintage with a lot of success in this commune as well. Beautiful texture, pure fruits and that gorgeous scented in abundance almost Margaux typicity that is shining very clearly this year. Another stellar commune in 2016.

5m 28d ago

 Izak Litwar / The most important Scandinavian Bordeaux Critic, Pro (Denmark)  tasted  2 wines  from  Château Palmer . In a tasting of  161 wines 

Bordeaux 2016 vintage!

6m 12h ago

 Andrew Caillard MW, Wine Writer (Australia)  tasted  2 wines  from  Château Palmer . In a tasting of  126 wines 

Every now and again one stumbles across a paradox that confounds the accepted natural order of things. The 2016 Bordeaux vintage was born out of a growing season that was near-catastrophe and near-perfection. After the Hesperian Dragon’s relentless torment, the Titan God Atlas had seemingly kept the sky aloft with the help of a Phoenix. Following five months of diabolical weather patterns, a warm to hot dry summer arrived in the nick of time, not only saving a vintage, but creating one of the most spectacular vintages in a lifetime.

 The sense of relief in Bordeaux must have been as thrilling as avoiding the bullet of Russian Roulette, or the adrenalin of surviving a base-jump. The razor’s edge has never been so exquisitely fine. While the end result is not always perfect, with the odd abrasions here and there, the overall quality of the 2016 Bordeaux vintage is remarkably consistent with many Chateaux making some of their best wines in 50 years. Typically, the wines have deep colours, pure fruit aromatics, generous saturated flavours, dense rich tannin structures and bell clear acidities. Precision, freshness, elegance, smoothness and “delicate opulence” are words that are being used by various Chateaux to describe their wines.

 The Bordelais are, of course, the world’s greatest spin doctors. They leave snake charmers for dead when it comes to the art of mesmerising. The newly opened and impressive Cité du Vin, which sits on the banks of the Garonne River in Bordeaux, sparkles like a polished turd; a monument to the exaggerations and optimism of this particular type of fine wine game. Momentum is achieved through belief. There is no room for wavering or self-doubt.

6m 12h ago

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BWW-Best Wine of the World -competition 2017

BWW -Best Wine of the World -competition has started.  We welcome You to join thousands of experts to choose the best wines of the world. You decide the winners by voting! 


PLEASE, VOTE YOUR FAVOURITE WINES NOW and make the difference! 


You can vote any Red/White wines from vintages 2008-2017 and Champagnes from 2002 vintage. Just use our search engine to find your favourite wines.


BWW is the largest and most important wine competition in the world in terms of amount of wines, consumers and professionals.    

Pepperjack Shiraz 2016, Pepperjack Wines
‘Traditionale’ Riesling 2017, Pikes
Estate Cabernet Sauvignon 2014, Beresford Winery
Vosne-Romanée Cros Parantoux 2006, Meo Camuzet
Morstein 2015, Weingut Keller