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New release – Palmer & Co ’Amazone de Palmer’

Richard Juhlin

Richard Juhlin

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Palmer is an unusual creature – it is a cooperative in Reims. The original idea of a cooperative came up among some growers in Avize, who needed some Pinot grapes from Verzenay in order to create a competitive cuvée. This weekend we tasted the new version of ‘Amazone de Palmer’.

mv Palmer & Co ’Amazone de Palmer’

TASTING NOTE ’A grand cru Champagne from two vintages, always matured in the cellar for ten years.Despite the weak base year, they have managed to produce a wonderfully mature and Clicquot-like préstige champagne with 10 years in contact with the yeast. Deep golden color, large ripe bouquet of nougat, leather, pastries and espresso. Full-bodied and round in a mammoth way with aromas that play on the same theme as the scent. Latest edition is superb with a lovely toasted depth. Dosage 7,8 gram/liter. Nowadays You can track the background of Palmers champagnes trough the bottle-ID In the back label.’

89(90)p

53PN 47CH

Base ’07 – Dégorgement 5oct’17

Dosage 7,8grams/liter

ABOUT PALMER & CO.

In total, two million bottles produced. Palmer is an unusual creature – it is a cooperative in Reims. The original idea of a cooperative came up among some growers in Avize, who needed some Pinot grapes from Verzenay in order to create a competitive cuvée. This happened in 1947, but when the firm became too big in 1959, Palmer moved into Teofile Roederer’s old cellars in Reims.

Jean-Claude Colson and his right-hand man Roland Priem lead a modern and effective team that has access to grapes from forty crus. Colson’s philosophy is to combine traditional methods with the latest advances made by science. The firm is very proud of its 8,000-kilo press from which they only use cuvée (first pressing) for Palmer.

The wines are well aged after four years in the cellar and carefully tested in the company’s modern laboratory. Palmer has an unusually large amount of older vintages for sale, which are disgorged to order. The wines that are made by Jérôme Bouby are perhaps a little too impersonal and clinical for my taste. Perhaps they would have more character if they weren’t put through cold stabilization and double filtering. But the wines is finely toasted and very good value for money.

[read more articles on Palmer & Co. here]

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