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palmer 20052005: Record drought conditions and an outstanding vintage The drought No one can remember experiencing such a long dry period in France ever before. There was a total of just 400mm of precipitation during the 12 months preceding the harvest − as compared to 925mm in a normal year. This means there was a water deficit of 57% (as per the following graph). 
In order to find nourishment, the vines had to rely on the furthest expanses of their root system, and needed to sink deep into the subsoil. Although drastically reduced, water supply was sufficient to ensure the proper development of leaf canopy and produce ripe grapes. Temperatures Temperatures were frequently above average throughout the growing season, although they never equalled those of the 2003 heat wave. Removing extraneous growth We made sure to remove all the suckers and side shoots on two occasions in order to help the vines survive on less water, and to channel their vigour into producing fruit. This meant that the grapes received more than ample nourishment. Ripening Flowering went beautifully in early June, and the Summer of 2005 was exceedingly dry. This put a halt to early vegetative growth − a situation reminiscent of many great vintages. These drought conditions had 2 main effects on the crop:
While technological maturity (the right balance between sugar and acid) was attained about the 10th of September, it was important not to start picking immediately, even though the potential alcohol level was quite high. Fortunately, this stayed stable, as did acidity, while we waited another two weeks for the grapes to reach phenolic maturity. This was achieved after scattered showers in early September, and once the phenolic compounds had achieved their slow, gentle ripening. The harvest and fermentation We started picking Merlot on 22nd September, with the distinct impression that the grapes were of absolutely extraordinary quality. The colour during the initial pumping over was simply amazing. This was accompanied by the powerful aroma of ripe fruit. Fermentation was facilitated thanks to the excellent degree of ripeness. Everything was done to encourage fermentation to finish quickly and efficiently in light of the record sugar levels. Cabernet Sauvignon and Petit Verdot were picked between 30th September and 7th October under a clear blue sky. Regular tasting from the very outset helped us to fine-tune extraction in order to retain maximum freshness and balance in this powerful, concentrated vintage. After fermentation, and during the first few months of barrel ageing, it became evident that Palmer's superb terroir, in conjunction with the estate's winemaking expertise, was able to adapt to this vintage's exceptional weather. 2005 will surely be a benchmark for Château Palmer. Château PALMER, 9th March 2006 What the press says about Palmer 2005 Area under vine (currently producing): 50 hectares Blend in 2005 |