1983 Château Palmer

FRANCE / BORDEAUX / MARGAUX
  • 98 WA
  • 90 WS
  • 90 JR
  • Variety
    Red Bordeaux Blend
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SKU: 55924-1983-750

This item is available by the case only

Total:
$595.00

This is a final sale item

Not eligible for cancellations or refunds

  • International Wine Cellar | Rating:

    ($185-$295) Red-ruby. Rather evolved, chocolatey nose shows hints of oxidation. Too old in the mouth and starting to lose its fruit. This can't be right. But I've found considerable variation with this wine, with some bottles showing classic Palmer aromas and flavors of dark berries and violet while others have been distinctly leathery and meaty, with atypically thick texture and lowish acidity.
    Author: Stephen Tanzer
    Issue: July/August 2002
  • Wine Spectator | Rating: 90

    An outstanding Palmer, firm and solid, with great dark color and fresh plum aromas and flavors with a hint of new wood. Drinkable now, but better after 1996.--The Bordeaux 50.
    Author: James Suckling
  • Bordeaux Book(1998) | Rating: 97

    One of the superb wines of the vintage, the 1983 Palmer continues to display a saturated purple/garnet color, and an intense perfume of jammy black fruits, smoked meats, flowers, cedar, and Asian spices. Super-concentrated, powerful, and full-bodied, this huge, unctuously textured wine is approaching its plateau of maturity. Because of the high Merlot content it can easily be drunk now, yet promises to last for another 20-25 years. I remain convinced that the 1983 will be the most powerful Palmer since the compelling 1961.
    Author: Robert Parker
  • Wine Advocate | Rating: 98

    Tasted at the Chateau Palmer vertical in London, this was the finest 1983 Chateau Palmer that I have encountered. The nose is ethereal with wonderful definition: mint-tinged red berry fruit, cedar, dried rose petals and very subtle acrid tang of a November bonfire. It is the definition and purity that is beguiling and yes, it is reminiscent of the 1961. The palate is beautifully balanced and lithe in the mouth. Like previous bottles, there is a Burgundy-like sensibility about this Palmer, sensual in the mouth with a crystalline finish that will have you reaching for the glass for another sip. Robert Parker stated that the 1983 was the best vintage following the epochal 1961 and I completely concur. This 1983 Palmer is probably at its peak now, although I have no doubt that it will continue to cruise at high altitude for many years. Tasted May 2015.
    Author: Neal Martin
  • Jancis Robinson | Rating: 18

    Very subtle, dry and delicate. This was overwhelmed by the concentration of the Ch Margaux 1983 when they were first poured but stood the test of time to show real subtlety and appetising nature. ÿNot flamboyant but with great balance,
    Author: Jancis Robinson
  • Self | Rating: 94

    Author: Kenneth A344
  • Self | Rating: 97

    Author: G
  • Self | Rating: 97

    1983 Palmer is superb wine wine no tanin, great color, super concentrated, powerful and extremely smooth taste. It is a real winner!
    Drink Dates: 2011-2015
    Author: NC
  • Self | Rating: 94

    A treat for sure but seems to have lost a little since last bottle I had from this case. Fruit somewhat less in balance but still there and all the older bordeaux characteristics in full force; Leather, earth and elegant finish
    Author: dwdorman
  • Self | Rating: 96

    Still a deep purple color, black fruits, slight smoky overtone, rich mouthfeel (more than other vintages of Palmer which can be more delicate/feminine), long 30-45 second finish. Drinking well now but has a long way to go. Had this with prime rib which was a perfect match.
    Drink Dates: 2000-2020
    Author: Steve Bachmann
Although Palmer stands among ten Third Growth properties located in Margaux, its primary rival for best of appellation comes from the first growth estate Chateau Margaux. Palmer's original name was Chateau de Gascq, but was changed to its owner's namesake after its purchase by General Charles Palmer in 1814. The current owners are the descendants of the Sichel and Mahler-Besse families, who acquired the property in the early 20th century.

Chateau Palmer is traditionally made with the assemblage containing a higher-than-average percentage of Merlot (up to 40%). The vineyards are situated on gravelly stone over bedrock. Palmer wines are generally rich, supple and a very fruit-forward in character. In addition to its grand vin, Chateau Palmer also produces a second wine called Alter Ego de Palmer, previously known as Reserve de General.

See other similar producers:Clos Louie,Chateau Grand Puy Lacoste,Chateau Leoville Barton
Located in the southwest of France, Bordeaux is the single largest fine-wine-producing region in the world, with more than 15,000 growers spread over 57 appellations and more than 700 million bottles produced annually. The region boasts a two-thousand-year winemaking history and some of the wine world's most recognized and highly sought-after names. Red Bordeaux blends comprise eighty percent of production, but dry and sweet whites are also well-known. The region is divided into the Left and Right Banks (of the Dordogne River); Cabernet Sauvignon prevails in the former and Merlot in the latter.

White Bordeaux blends are most commonly composed of Sémillon and Sauvignon Blanc, and come in a range of dry and sweet styles. Sémillon contributes body while Sauvignon Blanc adds high acidity, a characteristic that is particularly important in the sweet wines of Bordeaux.

Sauternes is one of the world’s most prestigious regions for sweet wine production, made possible by Sémillon’s affinity for noble rot. Wines from world-renowned Château d’Yquem are fermented and matured in new oak for up to three years and can age for decades in bottle. These wines display complex aromas of melon, honey, apricot, citrus peel, mango, and butterscotch and develop added complexity and aromas with age.

The best dry wines from this blend come from producers such as Château Haut-Brion, Château Pape Clément, and Domaine de Chevalier in Pessac-Léognan and Graves. These wines are typically fermented and matured in new oak and display a full-bodied richness with concentrated nutty flavors overlaying the fruit.

Due to its freshness and flavor profile, dry white Bordeaux blends pair well with almost any white food, including all types of fish, poultry, veal, and pork. The sweet wines of Bordeaux pair well with foie gras, oysters, blue cheese, spicy food (particularly Asian cuisines), any dish with sweet notes, and of course, dessert.

Collector Data For This Wine

  • 873 bottles owned
  • 189 collectors
  • Average collector rating: 96
    (Out of 189 collectors)