Jancis Robinson | Rating: 1748% Cabernet Sauvignon, 6% Petit Verdot, 46% Merlot - exactly mirrors the make-up of the vineyard. Problems with mildew because of humid summer but homogeneous maturity. High volume and high sugars (broke all records - bigger than 2000 and 2003 - highest sugar levels until 2005). Not a classic Palmer.Markedly deep and youthful colour. Lots of coffee and fragrant spice and cedar. Intense clean cassis, touch of indulgent damson, and a note of undergrowth. More fruity than floral. Dry, smooth powerful tannins and lovely freshness - a lightness of touch that I did not expect from the colour but it fills the mouth and spreads. Depth and length but still a lightness of touch. then it comes back and fills the mouth again with plenty of flesh even though the structure is clearly there. Power and youth. Very long. (JH)Author: Julia Harding MW
International Wine Cellar | Rating: 92Good medium ruby. Boysenberry, currant, graphite, mocha, underbrush and roast coffee on the nose, along with sexy smoky oak. Lush, sweet and vinous, with complex, explosive dark berry flavors and impressive density for the year. Plump and pliant. Finishes with broad, lightly dusty tannins and excellent length. In comparison to this, the 2001 is drier and tighter, even allowing for the difference in age between the two vintages.Author: Stephen TanzerIssue: May/June 2002
Wine Advocate | Rating: 95The 1999 is the greatest Palmer made since 1961, 1966, 1970, 1983, and 1989. It is one of the superstars of the vintage. The wine is a blend of 48% Cabernet Sauvignon, 46% Merlot, and 6% Petit Verdot. It boasts a staggering bouquet of violets and other spring flowers intermixed with licorice, black currants, and subtle wood. Only 50% of the production made it into the grand vin. This is a multidimensional, compelling effort with both power and elegance, it offers sweet tannin along with flavors that caress the palate, and a 45-second finish. This is terrific stuff!Author: Robert Parker
Wine Spectator | Rating: 91Plenty of licorice, berry and mineral character in this red. Full-bodied, with super, well-integrated tannins and a long finish. Only now giving a fraction of what it has to offer. A harmonious Palmer. 12,200 cases made.
Self | Rating: 90Author: Stephen G41
Self | Rating: 92Author: Ronn L
Self | Rating: 96Author: Andreas
Self | Rating:Drink Dates: 2005-2025Author: Tallydoc
Self | Rating: 95Last but certainly not least. Best of the French wines tasted. Maybe as good as some of the Californians.Author: Rutiger
Self | Rating: 96Parker sayds |the 1999 is the greatest Palmer made since 1961, 1966, 1970, 1983, and 1989. It is one of the superstars of the vintage.| THis is a fantastic wine with a ruby red color and minimum tanin. But more and hold for 10 years. It is a real wunner!Drink Dates: 2012-2025Author: NC
Self | Rating: 89Pink in color. High rim variation. Medium rim variation. Medium legs. PLUM.Smooth texture. Short finish. Medium bodied.Author: Wang Chong
Self | Rating: 90still lots of tanins, dark ruby color, very classic bordeaux...restrained fruitDrink Dates: 2005-2018Author: Brian-Mark Cellar
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
White Bordeaux blends are most commonly composed of and , 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 .
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 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 , , and in and . 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
- 1446 bottles owned
- 286 collectors
- Average collector rating: 93
(Out of 286 collectors)