Château Palmer Château Palmer - 3. Grand Cru Classé 2017

Frankrig
Frankrig
Bordeaux
Margaux
  • Parkers Wine Advocate
    2017
    97 Point
  • Vinous Media
    2017
    96+ Point

Læs mere
  • Parkers Wine Advocate
    2017
    97 Point
  • Vinous Media
    2017
    96+ Point

Læs mere
    Château Palmer - 3. Grand Cru Classé 2017
    2.995
    kr. /stk
    Smagsnoter
    Kirsebær

    Kirsebær

    Blomme

    Blomme

    Chokolade

    Chokolade

    Urter

    Urter

    Vanilje

    Vanilje

    Solbær

    Solbær

    Cedertræ

    Cedertræ

    Krydderier

    Krydderier

    Grafit

    Grafit

    Læder

    Læder

    Blåbær

    Blåbær

    Viol

    Viol

    Druer
    Merlot
    Cabernet Sauvignon
    Petit Verdot

    Eksperternes vurdering

    Beskrivelse

    "A blend of 54% Merlot, 42% Cabernet Sauvignon and 4% Petit Verdot, the deep garnet-purple colored, 2017 Palmer gives a very serious nose of pronounced blackcurrant cordial, warm plums and blackberry preserves with hints of cedar chest, pencil shavings, violets, dark chocolate and star anise plus exotic wafts of sandalwood and cassia. Medium-bodied, the palate features fantastically vibrant, crunchy black fruits with a firm texture of ripe, grainy tannins and tons of freshness, finishing very long and mineral laced. It will need a good 5-7 years to really blossom with all those tightly wound nuances, but it should be a stunner!"
    97/100 Point- The Wine Advocate

     

    “One of the wines of the vintage on the Left Bank, the 2017 Palmer is fresh and vibrant, with tons of energy. Veins of supporting salinity and floral overtones lend grace to the Grand Vin in 2017. I imagine Palmer will only blossom with a few years in bottle. Time in the glass brings out pretty notes of dark fruit, mocha, spice, leather and licorice, but overall, the 2017 is quite reticent, especially given what readers have come to expect here. The blend is 54% Merlot, 42% Cabernet Sauvignon and 4% Petit Verdot. Technical Director Thomas Duroux told me his team harvested all the fruit in nine days as opposed to the more typical 2-3 weeks. The 2017s were done with no SO2 at crush. Duroux stopped the pump overs early and favored gentle extractions.”
    96+/100 – Vinous

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