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Viinin Kuvailu
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.
Wine Information
Bordeaux Vintage 1952 The recovery from the Second World War was slow and wine producers had many challenges ahead of themselves. Their production facilities were in poor conditions and there was no capital for investments. However, thanks to several great harvests, the period from 1945 up to 1961 has yielded some of the most heralded wines from Bordeaux ever made. 1952 was on a par to end up on the list of the greatest vintages from the period, among 1945, 1947, 1949, 1950, 1953 and 1959.
In 1952, the season started with moderately warm and dry spring. The summer months from June to end of August were dry with daily average temperature of 20,5C. The temperature climbed over 30C on 29 days. Unfortunately the Mother Nature turned its back to the producers at the very end of the season. The rain and cold weather arrived on September 4 and for example in Pauillac it rained for 22 days. The rain diluted partly the crop and due to the cold weather the phenolic ripeness of the late ripening varieties like Cabernet Sauvignon was left slightly short. Thus, the Cabernet Sauvignon dominated Left Bank did less well than the Right Bank, where earlier ripening Merlot is dominating. On the other hand the Right Bank avoided the worst rains during the September and producers like Cheval Blanc with Cabernet Franc –oriented wines, could harvest their crop same time in the middle of September under the better conditions than their colleagues on the Left Bank.
According to our experience the best wines of the vintage have been Cheval Blanc, Pétrus, l’Eglise-Clinet and La Mission Haut-Brion. However, we have been stunned every now and then with lesser known St-Emilions from this vintage. If we compare the prices versus quality of these wines, we can conclude them as the great finds of 1950s’ Bordeauxs that the most are drinking still lovely if the bottles have been restored properly. To get the best enjoyment out of these wines, make sure to decant them just fifteen minutes before serving as they do not handle the air as well as the better vintages.
Vuosikerta 1952
Bordeaux by Tb: The recovery after the Second World War was slow and winegrowers had many challenges to overcome. Their production facilities were in poor condition and there was no capital for investments. However, thanks to several large harvests, the period from 1945 to 1961 produced some of the most heralded Bordeaux wines ever made. 1952 is on equal footing to finish on the list of the greatest vintages of the time, among 1945, 1947, 1949, 1950, 1953 and 1959.
In 1952, the season began with a moderately warm and dry spring. The summer months from June to the end of August were dry with an average daily temperature of 20.5C. The temperature climbed above 30°C in 29 days. Unfortunately, Mother Nature turned her back on producers at the very end of the season. The rain and the cold arrived on September 4 and for example in Pauillac, it rained for 22 days. The rain partially diluted the harvest and, due to the cold, the phenolic maturity of late-ripening varieties like Cabernet Sauvignon was left slightly short. Thus, the left bank, dominated by cabernet sauvignon, fared less well than the right bank, where early-ripening merlot dominates. On the other hand, the right bank avoided the worst rains of September and producers like Cheval Blanc with Cabernet Franc oriented wines, were able to harvest their harvest at the same time in mid-September in better conditions than their colleagues from the left Bank.
In our experience, the best wines of the vintage were Cheval Blanc, Pétrus, l’Eglise-Clinet and La Mission Haut-Brion. However, we have been amazed from time to time by the lesser known St-Emilions of this vintage. If we compare the prices versus the quality of these wines, we can conclude them as the great finds of 1950s Bordeaux that most still drink well if the bottles have been restored properly. To get the most out of these wines, be sure to decant them fifteen minutes before serving, as they do not handle air as well as the best vintages.
