Headlines

Palmer & you

The Tasting Room

PALMER & ITS ALTER EGO

Château Palmer’s wines. Its words. Different expressions of a single terroir, born of a common philosophy. Homages to a natural environment and to the traditions of an estate, over time they begin to resonate. Not with power, but with finesse, with elegance. With age, grand crus, the words of Château Palmer, take on ever greater meaning.

Discover
palmer_600x844
The Estate

Heritage

A history. Château Palmer's is a tale of the spirit, recounted in the lives of the Major General Palmer, the Pereire brothers, and continuing today through generations of the Mähler-Besse and Sichel families. Profiles in passion...
Discover
heritage_chateau_palmer_560x414
EXHIBITION
VOYAGES INSULAIRES
From September 2nd to December 20th, Château Palmer hosts a new exhibition. This autumn we return to the Médoc with an exhibition based on the series Voyages insulaires by Maitetxu Etcheverria. 
Discover
home_slyder_voyages_insulaires_maitetxu_etcheverria_chateau_palmer
NEWS

Winter recipe

Winter. There’s a thin layer of frost this morning, covering the gardens, the houses. The landscape is captivating. Immaculate.

December – Winter. There’s a thin layer of frost this morning, covering the gardens, the houses. The landscape is captivating. Immaculate. Winter has conquered every nook and cranny. The air is bracing.
 
Walking through the park surrounding the château, we suddenly notice a faint aroma, which titillates the senses and warms the heart. An olfactory awakening. Seiji Nagayama, the chef of Château Palmer, is busy in the kitchen. He’s peeling, cutting, cooking, seasoning… On the menu today is tourte de pigeon – a pigeon pie with ceps and smoked bacon, served with a parsnip purée. A truly festive meal, which Seiji invites us to prepare with him.
 
Tourte de pigeon – Pigeon Pie (for 4 people):
- 4 whole pigeons
- 1 egg
- 50g of smoked bacon
- 100g of ceps
- 1 puff pastry
 
Parsnip purée:
- 2 parsnips
- 25g of hazelnut butter
- 50g of semi-skimmed milk
- salt, pepper
 
Remove the pigeon breasts, take off the skin and season to taste.
Sear the four pigeon breasts then place them in the refrigerator. Once cooled, pass the meat through a grinder with the bacon.
Dice the ceps and fry them. Place them in the refrigerator. Retrieve the ground meat, add ½ of a beaten egg and stir until well mixed. Add the ceps.
Wrap the mixture in the puff pastry and brush it with the other half of the beaten egg so that it will turn a golden brown in the oven. Bake the pie in the oven at 200ºC for 15-20 minutes.
Peel the parsnips and cut them into small pieces. In a saucepan, moisten the parsnips with water and a pinch of salt. Simmer. Add the hazelnut butter and the milk. Once cooked, pass the mixture through a strainer.

All that remains now is to invite your guests to table to savour together this succulent, hearty dish, which pairs marvellously with a Château Palmer 2008.  A truly heart-warming holiday meal, to help brave the December chill.

Discover
Behind the scenes
The sheep

While the vineyards rest, they graze… From the beginning of November until the first buds blossom in late March, 190 sheep are given free rein in the vine rows.

While the vineyards rest, they graze… From the beginning of November until the first buds blossom in late March, 190 sheep are given free rein in the vine rows. They enter in small groups. They traverse the estate, from one parcel to another, grazing. Unhurriedly, and with a savvy all their own. By limiting excess growth, they maintain healthy soils, and facilitate access to the vineyard. Especially helpful when an urgent intervention is necessary, notably in the event of heavy rains in the spring. Moreover, by naturally maintaining the grasses trim, they promote the development of diverse, florid cover crops. Finally, the organic material they add to the soil only increases its fertility. Not just woolly lawnmowers, Château Palmer’s sheep are natural stewards of the vineyard.

 

Discover
Sheep_chateau_palmer
The Estate

IN THE CELLARS

The heart of Château Palmer. Here in the Village, overlooking the great sorting hall, is where every wine is born and matures. In the shadow of stainless-steel vats and wooden barrels, the technical teams work with care and precision to exalt the vineyard while respecting its bounty. It is where innovation meets tradition – and the future wines of Château Palmer come to life.
Discover
in_the_cellars_chateau_palmer_2420x1170
Encounters

Duncan
Quinn

Style Maker
New York
He savours, drives, sails, dances, feasts… his style ever impeccable. Duncan Quinn has made l’art de vivre – the art of living – his passion and his profession.
Discover
duncan_quinn_chateau_palmer_300x422

"Style. Simplicity. Experience. These things are not fashion, but timeless and unique to each person. It’s not unlike Château Palmer. Understanding the modern world while maintaining a standard of excellence. And a unique identity grounded in years of savoir-faire."

Duncan Quinn, Style Maker, New York