Chateau Palmer label

Red wine

Chateau Palmer

Chateau Palmer · 2009

FranceBordeaux52% Merlot, 41% Cabernet Sauvignon and 7% Petit Verdot14.5% ABV

Matured for 20 to 22 months in French oak barrels, keeping new oak under 50% to let the natural fruit shine.

Body

5/5

Dryness

1/5

Acidity

3/5

Tannin

4/5

Fruitiness

4/5

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Sweetness

Dry

Sweet

Acidity

Low

High

Tannin

Low

High

Alcohol

Low

High

Body

Light

Full

Flavour intensity

Light

Intense

Finish

Short

Long

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Primary - Citrus Fruit

Key LimeLime ZestFinger LimeLimeKaffir Lime LeafLemon VerbenaLemon PeelLemonYuzuWampeeBergamotGrapefruitPomeloMeyer LemonPreserved LemonLime CordialClementineTangerineOrangeMarmaladeBlood OrangeBitter Orange

Primary - Stone Fruit

Green AppleQuinceWhite PlumMirabelle PlumAppleYellow ApplePearWhite PeachPeachYellow PeachNectarineApricotPlumRed PlumBlack PlumPersimmonBaked AppleBruised Apple

Primary - Tropical Fruit

KiwiGooseberryPassion FruitPineappleMangoPapayaGuavaLycheeJackfruitDragon FruitMelonHoneydew MelonCantaloupeBananaBubblegumCoconut

Primary - Red Fruit

CranberryLingonberryRed CurrantPomegranateGoji BerrySour CherryRed CherryCherryWild StrawberryStrawberryRaspberryBoysenberryRed Plum

Primary - Black Fruit

BlueberryAçaí BerryMulberryElderberryBlackberryBlack CurrantBlack CherryBlack PlumOliveBlack OliveGreen Olive

Primary - Dried Fruit & Noble Rot

Dried CranberrySultanaRaisinDried ApricotDried FigFigDatePruneFruitcakeGingerSaffronBeeswaxHoneyManuka HoneyMeteoric Honey

Primary - Floral

Apple BlossomLime BlossomOrange BlossomElderflowerAcaciaJasmineHoneysuckleWhite FlowersChamomileIrisPeonyLilacVioletLavenderRoseHibiscusDried FlowersPotpourriGeranium

Primary - Herbal, Spice & Vegetable

GrassLemongrassCeleryTomato LeafGooseberryJalapeñoBell PepperAsparagusGreen BeanArtichokeMintEucalyptusThymeSageOreganoBasilRosemaryGarrigueBay LeafDillTobacco LeafHayStrawGreen AlmondTomatoSun Dried TomatoBlack TeaAniseFennelAsian 5-SpiceCinnamonClovesNutmegAllspiceWhite PepperRed PepperBlack Pepper

Secondary - Earth, Mineral & Microbial

PetrichorPotting SoilClay PotRed BeetTruffleMushroomWet StoneWet GravelSlateSchistGraniteLimestoneChalkOyster ShellBrineSea SaltIodineVolcanic RocksGraphitePencil LeadFlintGunflintPetroleumTarPeatYeastLeesSourdoughLagerCreamButterButtermilkYogurt

Tertiary - Oak Aging

SawdustCedarSandalwoodCharred WoodCigar BoxSmokeToastDillVanillaCoconutBaking SpicesCloveNutmegAllspice

Tertiary - General Aging

AlmondHazelnutRoasted HazelnutWalnutNutsMarzipanBiscuitBriocheToastMilk ChocolateDark ChocolateCocoaCoffeeEspressoBrown SugarMolassesCaramelToffeeMeat StockGameLeatherTobaccoForest Floor

Stylistic Elements & Complexities (e.g. Intentional Reduction/Oxidation; Balanced Volatile Acidity/Brett/Pyrazines)

Struck MatchFlintGunsmokeBalsamicLifted FruitRoasted NutsToffeeBruised AppleLeatherCured MeatGamey SpiceHorse StableBarnyardFresh GrassBell PepperBacon FatSalamiCharcuterieGameTar

Natural & Wine Funk

Glou-GlouSour Beer / LambicKombuchaSourdough StarterFunky CiderApple CiderCider SkinBruised PeachDried Orange PeelBergamotGreek YogurtSauerkrautPickle JuiceKimchiWet FurFarmyardMousinessNail Polish RemoverGeranium Leaf

Wine Faults

Rotten Egg (Mercaptans / Sulfur fault)Burnt Rubber (Mercaptans / Sulfur fault)Garlic (Mercaptans / Sulfur fault)Acetone (Severe Volatile Acidity)Harsh Vinegar (Severe Volatile Acidity)Flat, Dead Fruit (Premature Oxidation)Band-Aid (Severe Brettanomyces)Horse Manure (Severe Brettanomyces)Boiled Cabbage (Under-ripe Pyrazines)Canned Asparagus (Under-ripe Pyrazines)Musty Cardboard (Cork Taint / TCA)Wet Dog (Cork Taint / TCA)Match Box (Excessive SO2)Cat Pee (Over-extracted Thiols)Stewed Fruit (Heat Damage)Lightstrike (Wet-wool compound due to overexposure to UV lighting)Smoke Taint (Harsh, campfire-ash bitterness when vineyards are exposed to active forest fires)

Anything else?