2014 Alter Ego de Palmer Margaux Bordeaux France Wine Tasting Note

10752 Views

2014
92
Medium-bodied, elegant, refined and forward, there is fruit with an earthy charm, length and slightly sandy tannins in the finish. The wine was produced from a blend of 52% Merlot, 35% Cabernet Sauvignon and 13% Petit Verdot.

Medium-bodied, elegant, refined and forward, there is fruit with an earthy charm, length and slightly sandy tannins in the finish. The wine was produced from a blend of 52% Merlot, 35% Cabernet Sauvignon and 13% Petit Verdot.

3,846 Views   Tasted
A ready nose of fig, blackberry and earthy notes, this wine is medium-bodied, round and fresh on the palate with a gentle, fresh plum, cherry and cocoa finish. The wine was produced from a blend of 52% Merlot, 35% Cabernet Sauvignon and 13% Petit Verdot. Like Palmer, this is the first vintage of Alter Ego that was produced using 100% Biodynamic farming techniques. 90-92 Pts

A ready nose of fig, blackberry and earthy notes, this wine is medium-bodied, round and fresh on the palate with a gentle, fresh plum, cherry and cocoa finish. The wine was produced from a blend of 52% Merlot, 35% Cabernet Sauvignon and 13% Petit Verdot. Like Palmer, this is the first vintage of Alter Ego that was produced using 100% Biodynamic farming techniques. 90-92 Pts

6,906 Views   Tasted

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.

www.chateau-palmer.com