Château Palmer 2019

So much sweet tobacco, stone, brambleberry and currant on the nose. The palate is full and compact with very polished tannins, yet they are solid and sturdy and run the length and width of the wine. Energetic acidity. Very structured and powerful, yet agile and impressive. Historic feel. From biodynamically grown grapes. This needs at least six years of bottle age to soften. Try after 2027.

Compared to the status En Primeurs, the roasted aromas are noticeably softer after bottling. An intense note of blackberry falls on your taste buds, just like your tongue is bathing in a fruit waterfall. The precisely polished tannins are so smooth and refined that they seem to be able to sparkle through the glass. Although the palate is full-bodied and powerful, this wine has always kept a smooth and transparent body, and just one drop can excite and satisfy your taste buds. I cannot wait for it to overwhelm my body and soul after bottle aging.

Palmer's bouquet displays the finesse and subtlety that we know. It is composed of many facets through subtle fruity nuances. The mouthfeel is serene, slightly creamy. It is in line with quite a few left bank wines; in fact, with a discreet attack, the wine reveals itself along the palate and highlights its tannins at the very end of the palate. These are powerful and fine, which highlights the greatness of the 2019. This Palmer is certainly destined for great aging. It shines with its balance, delicacy and precision. 2027-2060.

Iris and violet aromatics swirl out of the glass. In the mouth, things are velvet in texture and packed with concentrated cassis puree and blackberry fruit, gentle spice, soft charcoal and sappy tannins, with the whole thing just slowly expanding and building through the palate, tightening its grip as it reaches the close of play. The Palmer signature of energy and precision is here in spades, and altogether the wine is both measured and elegant, with textbook floral Margaux character, while being extremely juicy, creamy and enjoyable, with a mouthwatering salinity on the finish - up there with the very best vintages of this estate. Low SO2, as has been the case for a few years now in line with biodynamic principles. Back to normal yield this year of (a very welcome I would imagine) 45hl/ha. Harvest September 19 to October 19. 60% new oak, likely to be in barrels for the first year then large sized oak casks for the second year. 55% of overall production in the 1st wine. -Jane Anson.