Type: Red Wine
Country: France
Region: Bordeaux
Code: ALTE030
The second wine of Château Palmer, Alter Ego is a very sophisticated wine in 2016 with yields of only 29hl/ha.

Château Palmer

Château Palmer is a true star of the Margaux appellation, situated on the Left Bank of the Bordeaux region. Named after a British officer, Major General Palmer, who settled in Bordeaux in 1814, 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. Third Classified Growth of the official classification of 1855,Palmer was established as a Super Second long before Léoville Las Cases, Ducru-Beaucaillou and Pichon-Lalande and is the top estate of the Margaux appellation after Château Margaux. Blessed with an exceptional terroir located in the immediate vicinity of the Gironde estuary, Château Palmer is rather unusual for the Médoc, with its high proportion of Merlot, making it the closest in style of any leading Médoc properties to the great wines of Pomerol and St-Emilion. After building its reputation on vintages that have become legendary, Château Palmer continues to make history under the direction of the talented Thomas Duroux, who has overseen the chateau’s first 100% biodynamic (in 2017), following a journey that began back in 2008.
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.
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.

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