Awards/Ratings

Selected critic scores: Wine Advocate (Neal Martin) ~91; Vinous 90–92; Wine Spectator 90–93; James Suckling ~92–93. Decanter/other regional critics gave favorable marks (e. g. , ~17. 5/20)

Tasting Note

Perfumed blackcurrant and black cherry with violet, cedar and subtle cigar-box notes. Medium-bodied, silky texture, polished tannins and a long, floral, gently spiced finish.

Food Pairing

Western: roast lamb, ribeye/steak, beef bourguignon, aged hard cheeses. Asian: Peking duck, char siu, Korean BBQ short ribs, braised beef with soy/ginger, umami mushroom hot pot.

Production Method

Traditional Bordeaux vinification: destemmed grapes, temperature-controlled fermentations, malolactic conversion; matured 18–21 months in French oak barrels (≈45% new).

Vineyard Info

Château Palmer, an 1855 Third Growth in Margaux; co-owned by the Sichel and Mahler-Besse interests. Thomas Duroux leads winemaking; estate moved to biodynamic practices and certification in the 2010s.