Alter Ego de Palmer 2016, Margaux

The second wine of Château Palmer, Alter Ego is a very sophisticated wine in 2016 with yields of only 29hl/ha.
Main Grape:
Grape Mix:
48% Cabernet Sauvignon, 40% Merlot, 12% Petit Verdot
Sub Region:
Rich, bold and robust
Drinking Window:
Drink from 2023 through to 2032
Closure Type:

Château Palmer

Named after a British officer, Major General Palmer, who settled in Bordeaux in 1814, this is the top estate of the Margaux appellation after Château Margaux. It is located in the centre of the Margaux appellation, and its vineyards (Cabernet Sauvignon 55%, Merlot 40%, Cabernet Franc 5%) lie on a sparse gravel plateau. Classified as a 3ème Cru Classé, Palmer was established as a Super Second long before Léoville Las Cases, Ducru-Beaucaillou and Pichon-Lalande, and in some years (1961, 1966, and 1983) it is as good as any wine in Bordeaux. It's relatively high Merlot content makes Palmer the closest in style of any leading Médoc properties to the great wines of Pomerol and St-Emilion. After the First Growths this is traditionally one of the highest performing chateaux and is always in high demand. Winemaker Thomas Duroux has overseen the chateau’s first 100% biodynamic wine in 2014, following a journey that began back in 2008.

Tasting Notes

Yields of only 29hl/ha having lost 20% of the crop in Spring. Deliciously fresh and fragrant, this is a very powerful wine with remarkable structure, beautiful tannins and lovely texture. Intense, Christmas cake richness with ripe prunes, damsons and cassis. A beautiful, expressive wine this vintage.

Food Matches

Enjoy with fillet steak with wild mushroom sauce.


Yields of only 29hl/ha in 2016. Aged in the same way as all Palmer wines (French oak and fined with fresh egg whites), it acquires the same ageing characteristics. The wine spends 17 months in barrel, 20%-25% of which are renewed each year. To ensure that the oak flavors do not dominate, the barrels are lightly toasted, allowing the natural oak tannins to add subtle aromas, while preserving the fat and allowing the young, fresh fruit aromas to come through.