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Palmer & you

The Tasting Room
Wine Library
The complexity of a terroir, the devotion of those who care for it, all to create wines of focus, balance, length and silk. A signature.
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HEADLINES

The Taste of Harvest

It’s a crucial period of the year in Bordeaux, with harvest season already in full swing at Château Palmer for more than two weeks. The grapes that have reached full maturity are being carefully harvested from parcel to parcel.
October 2019 – It’s a crucial period of the year in Bordeaux, with harvest season already in full swing at Château Palmer for more than two weeks. The grapes that have reached full maturity are being carefully harvested from parcel to parcel. The freshly picked bunches are carried to the sorting table where a team attends to the removal of leaves and damaged berries. In the estate’s vat room, the tanks are filled methodically so that each will contain only a single lot of grapes from a specific parcel.
 
Next comes the tasting of the juice, which takes place every morning in the tasting area of the vat room. Thomas, the director of the estate, Sabrina, the technical director, Olivier, the cellar master, and Hervé, who runs the analysis laboratory, all come together to taste each of the lots and to lay down the programme of tasks, like remontage or pumping over the must, for the following day.
 
At this stage, certain musts still have sugars remaining, while others, notably from the first parcels harvested, have finished their alcoholic fermentation. The tasters concentrate on their texture, their tannic structure, and their acidity, to guide them in setting the rhythm and volume of pump-overs for all the vats.
 
This morning tasting is a decisive moment, when choices made in managing a vinification will contribute to shape the new vintage. It’s an exercise which requires an acute knowledge of Château Palmer’s vineyards, to be able to make decisions that will allow this 2019 vintage to fully express all the richness, nuance, complexity, and beauty of our terroir.
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Château Palmer: Harvest, 2019 vintage, tasting
EXHIBITION
"Jazz, the Sound of New York"
Château Palmer welcomes the exhibition “Jazz, the Sound of New York” by Philippe Lévy-Stab from 2nd September to 20th December 2019.
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Château Palmer: Exhibition, Jazz, Philippe Lévy-Strab, New York
THE ESTATE

PHILOSOPHY

Bedrock. Château Palmer’s wines are a red thread reaching into history. But deeper still, at the estate’s foundation, are values, commitments and community. A world unto itself, curious, sensitive, attentive… encompassing more than just wine.
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Behind the Scenes
The Alchemy of Wine

In the winery, the apple makes milk… “The transformation of ordinary reality into a miraculous, poetic fiction.” Such is the definition of alchemy in literature.

In the winery, the apple makes milk…
“The transformation of ordinary reality into a miraculous, poetic fiction.” Such is the definition of alchemy in literature. And what if it applied to viticulture? In the Château Palmer winery, after harvest, sorting and pressing is done, the juice, skins and pips begin their fermentations. Plural, because for the fruit of the vine, the fermentation process is twofold: first it’s alcoholic fermentation, when the natural sugars become alcohol; then comes malolactic fermentation, when the malic acid is converted into lactic acid. This essentially deacidifies the wine, and it’s all completely natural, or nearly so… A human hand simply encourages the process, by placing the barrels in a stable atmosphere at 21°C and plugging them with special glass stoppers which allow the gas produced to escape. And thus the malum is transformed into lactis – the “apple” becomes “milk”. A lovely bit of wordplay, which describes a small miracle indeed.

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Château Palmer : chai, millésime
ENCOUNTERS

Pierre-Baptiste Cormery

Cellar worker
Château palmer, Margaux
Over the last five years, this thirty-something has taken part in all the different phases of vinification of every vintage at Château Palmer.
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Château Palmer : Pierre Baptiste Cormery, chai, vin, barriques, millésimes, metal

"No vintage resembles the one before. This forces us to constantly question our practices, and prevents us from developing any automatisms. Our only guide is our palate."

Pierre-Baptiste Cormery, Cellar Worker, Château Palmer