Chateau Palmer 2006

Chateau Palmer, 3ème Cru Classé, Margaux, Bordeaux, France. Vintage 2006

Grapes: A blend of 47% Merlot, 46% Cabernet Sauvignon and 7% Petit Verdot from a 55 ha estate planted on gravel soils, including many old Merlot vines dating from the 1930s.

The domaine works organically and biodynamically. Winemaking featured 21 months' ageing in French oak, with up to 60% new barrels, producing a wine where ripe fruit and polished oak are closely integrated.

Tasting Note: critics note a "stunning, precise bouquet of maraschino, iodine, cassis and tobacco," leading to a medium-bodied palate framed by fine tannins that cloak a sweet core of cassis and blackcurrant. The oak is reported as well subsumed into the wine’s fabric, giving refined texture and good length.

Reviews:

"Tasted at Bordeaux Index's annual 10-Year On tasting in London. The 2006 Château Palmer was wonderful out of barrel ten years ago and now in bottle, it fulfills its promise with a stunning, precise bouquet of maraschino, iodine, cassis and tobacco scents that seem a few years younger than its Margaux peers. The palate is medium-bodied with fine tannin that cloak its sweet core of cassis and blackcurrant fruit. However, what is so striking is the fineness of the tannin and just how well that oak is subsumed into the fabric of the wine. This is a long-term proposition: a great Margaux from Thomas Duroux. Tasted January 2016."

Neal Martin (WINE ADVOCATE, May 2016) awarded 94/100 points and recommends a drinking window of 2018–2040.

Jeff Leve (THE WINE CELLAR INSIDER, March 2017) also scored 94/100 points and observed that "a few hours in the decanter added a lot to the wine, softening the tannins, adding body and roundness to the textures."

"Less exuberant in its aromatics than the 2005, a touch of crème de cassis on the first nose, slightly chalky tannins but as it opens in the glass you dive through to the rich blackberry and cassis fruits. This is a satisfyingly balanced and classically Left Bank Palmer – concentrated, savoury fruits, touches of cedar and mint leaf on the finish, grilled liqourice, nuanced and finessed. Harvest September 19 to October 2, 60% new oak."

94/100 points, Jane Anson - Inside Bordeaux. December 2021

Serving and Cellaring: for earlier enjoyment decant for a few hours to soften tannins and open aromatics; the recommended drinking window is 2018–2040 for longer-term development. Serve at around 16–18°C.

Food Match: this is an excellent partner for roast lamb with rosemary and garlic, confit duck or braised beef short ribs — dishes that complement the wine’s cassis fruit and refined tannic frame.

These bottles are from a private customer’s collection and are in excellent condition. We are acting as agent in the sale; the price is exclusive of V.A.T. (not due). Multibuy discounts do not apply.