Every Friday The no1 Champagne expert in the world will taste new & old Champagne s to give You a tip or two for the weekend. This week Richard Juhlin tasted a vertical of Champagne Palmer. [read the full champagne story]
Estimated reading time: 2 minutes
Tasted champagnes
- 2017 Palmer ’Blanc de Blancs’
- 2016 Palmer ’Millésime’
- 2013 Palmer ’Millésime’
- 2012 Palmer ’Blanc de Blancs’ magnum
- 2000 Palmer ’Vintage Collection’
- 1999 Palmer ’Vintage Collection’ magnum
- 1998 Palmer ’Blanc de Blancs Collection’ magnum
- 1998 Palmer ’Vintage Collection’ magnum
- 1996 Palmer ’Blanc de Blancs Collection’ magnum
- 1996 Palmer ’Vintage Collection’ magnum
- 1985 Palmer ’Vintage Collection’ magnum
- 1985 Palmer ’Blanc de Blancs Collection’ magnum
- 1979 Palmer ’Vintage Collection’
- 1976 Palmer ’Vintage Collection’
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.
‘Xavier Berdin and his team lead a modern and effective team that has access to grapes from forty crus. ‘
Richard Juhlin
Their 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 Xavier Berdin 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.
