x
  • Country ranking ?

    471
  • Producer ranking ?

    13
  • Decanting time

    4h
  • When to drink

    from 2018
  • Food Pairing

    Spring lamb served pink with fresh herbs

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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The Story

Vintage after vintage, the wines of Château Palmer express our vision of an exceptional wine. We believe that it is born of the mysterious trilogy – terroir, history, memory – and all of our efforts are concentrated on bringing it into the world. Distinction, high standards and commitment are the values that guide every choice we make from the vineyard to the table where the wine is served.


Knowing
Knowing your terroir, your grapes, and your wines – this is a threefold enterprise of patient observation. What seems to be a given is in fact a matter of exacting standards at every moment. To know the terroir you have to become intimately familiar with it. We strive to know the grape variety, subsoil, and exposure of each and every plot but also of each and every row within the plot, as we regard every vine as a unique individual. To know our grapes well, we closely monitor their development until maturity. To know our wines, we taste the batches, the vats, the barrels, and the bottles again and again.


Understanding
Progress in œnology has provided us with insight into the development of wines. Progress in agronomy has given us a better understanding of the life of our vineyards. This makes for more precision in our interventions as much in the winery as in the vineyards. Applying the best technical innovations in a spirit of reconciliation between science and craftsmanship, we use all relevant means to reveal the unique character of the Palmer terroir with each new vintage.


Creating
With the grapes that nature offers us, our job is to create the best possible wine. Is this craftsmanship or artistry? No doubt both. Like skilled craftspeople that love their trade, we select and blend the batches with meticulous care. And like artists, we let ourselves be swept away by the work that is born, as it imposes itself upon our will, surprises, amazes and transcends us.


Kindling desire
Ultimately our goal is to make Château Palmer wines as desirable as can be. To achieve this, everything we do, whether we work in the vineyard, the winery, or in the offices, is informed by high standards and a sense of detail Nothing is left to chance, not the choice of paper for a label, or that of an etching for the wood crates, or of a theme for a reception. 

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Wine Information

Characteristics of the vintage
No one in France can remember drought conditions of such magnitude over such a long period (57% less rainfall than usual), although temperatures were never as high as during the 2003 heat wave.
We carefully removed all the suckers – twice – as well as the side shoots in order to help the vines cope with reduced water consumption. This led to perfectly well-nourished grapes.
After excellent flowering in early June, summer was excessively dry. Just like many other great vintages, this called a halt to premature growth. Drought conditions had two major effects on the fruit:

- small berries, meaning very low yields

- gradual concentration of flavour compounds in the grapes, very promising in terms of quality

The grapes slowly reached phenolic maturity after a few showers in early September. Picking began on 22 September in plots of Merlot. The grapes were impressively ripe and healthy.

Starting with the first pumping over, the wine had a superb colour and filled the vat room with powerful aromas. The fact that the grapes were so ripe also facilitated alcoholic fermentation. In fact, this was the first time anyone had ever seen sugar levels of this magnitude. Picking of Cabernet Sauvignon and Petit Verdot took place from 30 September to 7 October under clear, blue skies. Daily tasting throughout fermentation made it possible to achieve just the right degree of extraction and retain all the freshness and balance of this powerful, concentrated vintage.

Harvest dates: from 09/22/2005 to 10/07/2005

Blend

Cabernet Sauvignon: 53%
Merlot: 40%
Petit Verdot: 7%

 

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Vintage 2005

Bordeaux Vintage Report 2005 is a truly fantastic vintage with great quality across the board on both the Left and Right Banks.

The 2005 vintage became the most anticipated since 2000. The early market was heated and prices skyrocketed. The cold winter delayed bud break before the warm, dunny spring broke through. Even the vegetative growth and flowering gave a perfect start to the vintage. The summer turned out to be one of the driest ever, avoiding disaster, as the weather remained reasonably warm and not excessively hot like in 2003. The soil once again becomes a decisive quality factor. Gravelly areas, such as Graves, were hardest hit once again. In other words, you should expect quality wines.

For a short-term perspective, in the next two years, an excellent quantity of mature Bordeaux red wines will be available on the market. The 2004, 2002, 1999, 1994, 1992 and 1988 vintages offer a wide selection of wines that are pleasant to consume immediately or at most to store for a short period.

As investments, the best vintages of the last 35 years are 2018, 2016, 2010, 2009 ,2003, 1996, 1989, and 1982. The safest long-term investments are Latour, La Mission Haut-Brion, Haut-Brion, Le Pin Lafite and Pétrus.

Over the past 35 years, Bordeaux has experienced a substantial change in winemaking. Modern equipment and developing know-how have guaranteed more uniform quality. It appears that the next challenge will be dealing with extreme climates, including slow global warming, which has already given hints of its effects also in Bordeaux. It is impossible to say how Bordeaux wines will evolve over the next 35 years. We can only hope that their most characteristic trait, the elegant aristocratic nature underlined by a unique terroir, will never disappear.

 

 

Bordeaux Vintage Report 2005 est un millésime vraiment fantastique avec une grande qualité à tous les niveaux sur la rive gauche et la rive droite.

Le millésime 2005 est devenu le plus attendu depuis 2000. Le marché des primeurs a été chauffé et les prix ont grimpé en flèche. L’hiver froid a retardé le débourrement avant que le printemps chaud et dunny ne se brise. Même la croissance végétative et la floraison ont donné un début parfait au millésime. L’été s’est avéré être l’un des plus secs de tous les temps, évitant la catastrophe, car le temps est resté raisonnablement chaud et non excessivement chaud comme en 2003. Le sol redevient un facteur de qualité décisif. Les zones graveleuses, telles que Graves, ont été les plus touchées une fois de plus. En d’autres termes, il faut s’attendre à des vins de qualité.

Pour une perspective à court terme, dans les deux prochaines années, une excellente quantité de vins rouges de Bordeaux mûrs sera disponible sur le marché. Les millésimes 2004, 2002, 1999, 1994, 1992 et 1988 offrent une large sélection de vins agréables à consommer immédiatement ou tout au plus à stocker pendant une courte période.

En tant qu’investissements, les meilleurs millésimes des 35 dernières années sont 2003, 1996, 1989, 1986 et 1982. Les investissements à long terme les plus sûrs sont Latour, La Mission Haut-Brion, Haut-Brion, Le Pin et Pétrus.

Au cours des 35 dernières années, Bordeaux a connu un changement substantiel dans la vinification. Des équipements modernes et un savoir-faire en développement ont garanti une qualité plus uniforme. Il semble que le prochain défi sera de gérer les climats extrêmes, y compris le réchauffement climatique lent, qui a déjà donné des indices de ses effets également à Bordeaux. Il est impossible de dire comment les vins de Bordeaux vont évoluer dans les 35 prochaines années. Nous ne pouvons qu’espérer que leur trait le plus caractéristique, l’élégante nature aristocratique soulignée par un terroir unique, ne disparaîtra jamais.

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Latest Pro-tasting notes

12 tasting notes

Tasting note

color

Deep and Ruby red

ending

Long, Gentle and Extensive

flavors

Vanilla, Blackcurrant, Toasty, Leather, Herbs and Dried-fruit

nose

Youthful, Fresh, Generous and Refined

recommend

Yes

taste

High alcohol content, High tannin, Complex, Youthful, Medium-bodied, Round, Fresh and Perfumed

Verdict

Transparent and Exotic

Written Notes

This is a sweet opulent Palmer that doesn’t have the delicate floral notes; rather, the flavours are dominated more by primary fruit right now. The palate is explosive and shows great promise for a fantastic wine with great ageing potential. A real beauty that tastes balanced when young but with the potential to age for decades. A concentrated, very impressive wine. (98)

  • 98p

Consistent notes. Palmer was as always a perfect example of beautiful elegance and finesse, the goodies Margaux commune is so famous of. This was a complete wine and a heartbreaker of rarely seen caliber. Decadently rich and multifacetted. Aristocratic and sophisticated wine with a really long life ahead. 20-30 years and maybe even longer.

  • 98p
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Information

Origin

Margaux, Bordeaux

Vintage Quality

Outstanding

Value For Money

Good

Investment potential

Very Good

Fake factory

None

Inside Information

eRobertParker.com - In Asia, Lisa Perrotti-Brown, MW, 10/01/2009
« Very deep, inky purple colour. Aromas of warm blackberries, dark chocolate, violets and black olive with nuances of vanilla, mace and graphite. The palate is medium to full bodied, concentrated and dense with medium to high acidity and very firm, fine tannins. Long finish. »

http://www.jancisrobinson.com, Jancis Robinson, 09/14/2009
« Deep black cherry colour, sweet smoky cassis nose and a touch of mint. Not open yet. Lots of sweet spice but not especially oaky until you get to the palate, where it is more marked. Rich and dense and firm with a strong grip but fully ripe in every way. Muscular but smooth, rippling muscles under smooth skin. Dark and concentrated on the palate. Chocolate texture and milk chocolate sweetness but somehow not sweet. Roasted aromas. and a fine fresh long finish. Marked finesse and length and aromatic on the mid palate. 14+%
Drink 2015-35 »

www.erobertparker.com, Neal Martin, 01/05/2009
« Tasted single blind at Southwold. Another extraordinary primal, chocolate tinged nose with ripe black plum, black olive, kirsch and a touch of cooked meat. Very complex and engaging, more expressive than others at the moment. The palate is beautifully defined, ravishing succulent tannins, perfect acidity, really suave and sophisticated. Enormous depth with sleek saturated tannins. Great length with such finesse on the finish. Decadent is an understatement. Raucous! Drink 2018-2040+ »

Wine & Spirits, Joshua GREENE, 10/01/2008
« At first a taut wine of savory intensity, this takes days after the bottle is first opened to shed light on the details of its flavors. The power of the wine (14 degrees alcohol) and the breadth of the tannin allow no way in, the muscular structure withholding all but a hint of licorice, of pipe tobacco and an apparent vast reservoir of flavor with the density and fruitiness of bitter chocolate. The layers of earthy richness will take decades to unpack. a great Palmer vintage, from the team now led by Thomas Duroux. »

Bettane&Desseauve TAST Pro n°49, Michel Bettane et Thierry Desseauve, 08/01/2008
« Magnifique nez complexe et raffiné avec une touche de menthe qui
lui donne une fraîcheur rare pour l'année, corps superbe et
équilibré, tannin merveilleusement velouté et subtil. Grand vin,
digne du millésime et du cru ! »

International Wine Cellar, Stephen Tanzer, 04/01/2008
« Good deep red-ruby. Deep, brooding aromas of blackberry, kirsch and chocolate mint, with a distinctly roasted, jammy character showing today. Compellingly sweet and explosive on the palate, with great fat to the flavors of plum, mulberry, coffee and mocha; like a cocktail of jammy fruits. This is downright massive, not to say decadent, for Palmer-at 14% alcohol the highest ever recorded here. A pure liquid confection. »

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