2011 Château Palmer Margaux Bordeaux France Wine Tasting Note
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Cedar chest, forest floor, blackberry, oak and wet earth aromas create the perfume. But the show really gets going on the palate with its sweet, soft, round, fresh black raspberries, cherries and hint of fennel that lingers and expands in the silky finish. Knowing the wine of chateau Palmer, I expect this to keep improving in the bottle. This is a contender for the wine of the vintage in 2011. 4,693 Views Tasted May 21, 2014From an assemblage of 55% Merlot and 45% Cabernet Sauvignon, the wine reached 13.5% ABV. Flowers, boysenberry, truffle and earthy scents are found in the perfume. Soft, supple and bright, the wine ends with fresh, sweet, crisp cassis and black raspberry. 93-94 Pts 5,610 Views Tasted Apr 19, 2012 |
When to Drink Chateau Palmer, Anticipated Maturity, Decanting Time
Chateau Palmer is not a wine for drinking young. The wine can be tannic, concentrated and reserved, in its youth. Young vintages can be decanted for an average of 2-4 hours, give or take. This allows the wine to soften and open its perfume.
Older vintages might need very little decanting, just enough to remove the sediment. Chateau Palmer is usually better with at least 12-15 years of bottle age. Of course, that can vary slightly, depending on the vintage character. Chateau Palmer offers its best drinking and should reach peak maturity between 15-45 years of age after the vintage.
Serving Chateau Palmer with Wine, Food, Pairings
Chateau Palmer is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.
Chateau Palmer is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes. Chateau Palmer is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms, and pasta.