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Palmer & you

The Tasting Room

CHÂTEAU 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.

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EXHIBITION
JAZZ DE J À ZZ
Château Palmer celebrate the work of Guy Le Querrec, with the exhibition Jazz de J à ZZ, presented from 19 January to 19 August 2019.
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Château Palmer : Jazz de J à ZZ, Guy Le Querrec, exposition
HEADLINES

Final months of maturation for the 2017 vintage

The 2017 vintage continues its maturation in barrels in the historic chai des Marronniers barrel cellar. One year after the final blending, the wine slowly...

The 2017 vintage continues its maturation in barrels in the historic chai des Marronniers barrel cellar. One year after the final blending, the wine slowly refines in the darkness of the cellar, and in the precision hands of our technicians. 

During the final months of maturation, the wine requires, among other things, two important procedures: le collage, or fining, and la levée de colle, or post-fining racking

Fining a wine simply entails adding egg white to it. Naturally binding with the fine suspended particles remaining, it gathers them into a heavier mass which will settle to the bottom of the barrel over time. The final, post-fining racking, or levée de colle, will allow us to separate the wine, which will have become clearer and more brilliant, from the lees or the deposit left at the bottom of the barrel.

As at every stage, our taste buds will be our guides. To be able to determine the right level of fining needed by the wine, we carry out tests beforehand, using between 0 and 5 egg whites per barrel. Afterwards, we taste again and retain the level of fining that we’ve determined will sublimate the wine.

Today, the cellar is entirely focused on this final racking operation, the last step before the wine is bottled this summer. To delicately separate the clear wine from its lees, we use the ancestral method of levée de colle à la bougie – by candlelight. The wine flows out of the barrel, illuminated by the glowing flame, and as soon as the slightest haze begins to disturb the radiance highlighted by the candle, we stop. The wine is then clear, with a beautiful, lustrous sheen.

 

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Château Palmer : chai, millésime 2017
ENCOUNTERS

Carole Meredith

Professor Emerita of the University of California and Winemaker
Napa Valley, Calilfornie
She revealed to the world the origins of our principal grape varieties. Over the course of nearly 23 years in the Department of Viticulture...
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"We’re very traditional in our farming practices. You could say we are “sensibly sustainable”. We don’t use herbicides and we apply only sulphur to our vines."

Carole Meredith, Professor Emerita of the University of California and Winemaker, Napa Valley, California