Chateau Palmer 2003
Palmer's terroir comes through in a truly outstanding way in this unusual vintage. The wine is freshand well-balanced with good aromatic complexity. The bouquet reveals hints of plum, vanilla,pepper, cinnamon, chocolate, mocha, and coffee. All these aromas burst forth as flavors on thepalate, without ever compromising Château Palmer's trademark elegance and balance. This wine ischarming right from the start, but will improve with further ageing.
Best enjoyed: 2008 – 2020+
Critical AcclaimAll Vintages
Charles Palmer devoted a great deal of time, energy, and money to developing his property. The Major General lived mainly in England, and so the estate was managed by his authorized representative, Mr Grey, who helped to increase the wine's reputation among wealthy connoisseurs.
In June 1853, the brothers Isaac and Emile Péreire, famous bankers and rivals of the Rothschilds, bought Palmer and began investing in the estate immediately. However, there was not enough time to bring Chateau Palmer up to first growth status in time for the famous 1855 classification. It was thus ranked a Third Growth, although it is widely recognized as among the greatest wines of Bordeaux.
Several families of Bordeaux, English, and Dutch extraction all involved in the wine trade, united to buy Palmer in 1938 and have worked hard to give the estate its present reputation. These families have always given priority to quality, despite the financial risk this entailed. They have unfailingly applied the principles that have made the great wines of Bordeaux so successful: authenticity, quality, and permanence.
Silky, seductive and polished are the words that characterize the best wines from Margaux, the most inland appellation of the Médoc on the Left Bank of Bordeaux.
Margaux’s gravel soils are the thinnest of the Médoc, making them most penetrable by vine roots—some reaching down over 23 feet for water. The best sites are said to be on gentle outcrops, or croupes, where more gravel facilitates good drainage.
The Left Bank of Bordeaux subscribes to an arguably outdated method of classification but it is nonetheless important in regards to history of the area. In 1855 the finest chateaux were deemed on the basis of reputation and trading price—at that time. In 1855, Chateau Margaux achieved first growth status, yet it has been Chateau Palmer (officially third growth from the 1855 classification) that has consistently outperformed others throughout the 20th century.
Chateau Margaux in top vintages is capable of producing red Cabernet Sauvignon based wines described as pure, intense, spell-binding, refined and profound with flavors and aromas of black currant, violets, roses, orange peel, black tea and incense.
Other top producers worthy of noting include Chateau Rauzan-Ségla, Lascombes, Brane-Cantenac, and d’Issan, among others.
The best wines of Margaux combine a deep ruby color with a polished structure, concentration and an unrivaled elegance.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.
In the Glass
Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.
Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.
While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.