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1975 Château Palmer |
| Vintage | 1975 |  Label 1 of 37   | |
| Type | Red | ||
| Producer | Château Palmer (web) | ||
| Variety | Red Bordeaux Blend | ||
| Designation | n/a | ||
| Vineyard | n/a | ||
| Country | France | ||
| Region | Bordeaux | ||
| SubRegion | Médoc | ||
| Appellation | Margaux |
| Community Tasting History |
Community Tasting Notes (average 88.6 pts. and median of 90 pts. in 24 notes) | |
| Tasted by cct on 12/4/2009 & rated 90 points: Jeweled ruby and amber at the rim. A very pretty nose of roses, perfume, stony fruits more than cassis, and leather. A lovely nose that outpaced the palate. Medium weight with good midpalate texture, still with some tannins present I would attribute to the vintage. A fair amount of heme, and herbal bay leaf notes. Still quite long on the back end if a little long in the tooth. Fading form the last blle 4 years ago. Still very fine. Drink up. 90 pts (346 views) | |
| Tasted by beezer6 on 10/24/2009 & rated 91 points: Saturday Tasting Group (Knightsbridge Wine Shop (Northbrook, IL)): Super stinky. Still some nice life underneath the funk though. A little past its prime. Displaying nicely aged robust dark fruit. (453 views) | |
| Tasted by RBurgundy on 6/2/2009 & rated 87 points: We had this wine at RN74 restaurant in San Francisco. We had this near the end of the meal and we did not plan ahead as it needed more time to decant. The wine tasted as if it was more mature than anything. The nose was very jammy with hints of tobacco and leather. It was also a little barnyard like as well with some grassy and mushroom undertones. The finish was not what you traditional get from a Margaux (more like a Paulliac). It was somewhat quick and dry. Although the wine was complex. I would drink this now as I doubt time will make it get much better. I am a HUGE Palmer fan and this was the oldest one I have had to date. I was a little disappointed with it considering the price tag. (620 views) | |
| Tasted by Anonymous on 4/1/2009: Pleasant enough to drink now, but would not hold or pay up for more. B (778 views) | |
| Tasted by french16 on 11/1/2008 & rated 87 points: Sill very young medium ruby core with light brickish rim. Tobacco and cassis nose woud lead you to Pauillac rather than Margaux on this one. Med body, it's a little disapointing after the nose. A little hard and lean, it lacks depth and complexity. Still enjoyable to drink. (804 views) | |
| Tasted by Keith Levenberg on 6/14/2008 & rated 83 points: Very different from its showing at the vertical, this was poured blind and I guessed old California, maybe an '80s Mondavi. The blue fruit flavor had a boldness and sweetness that didn't seem claret-like to me. Notable for its power despite its obvious age. (1133 views) | |
| Tasted by Keith Levenberg on 3/27/2008 & rated 87 points: Château Palmer Vertical (Morton's): Poured with the '78 as the first flight and they started out performing almost identically. The ’75 had a grassier scent (some called it minty, which struck me as a perhaps a little too imaginative), but they tasted essentially the same—tannins near fully dissipated into a slick, buttery texture, redolent of pure, clean and still vibrant orchard fruit though not much else. (1313 views) | |
| Tasted by MRichman on 3/27/2008: Palmer vertical at Morton's, NYC: Good fruit with a sweet note, hard blocky tannins, long acidic finish. High toned teeth coating tannins. Nicely complex and minty. Has some years left on it, but not getting any better. B/B+ (1116 views) | |
| Tasted by Melli on 4/19/2007 & rated 92 points: (986 views) | |
| Tasted by OrmazD on 3/26/2007 & rated 92 points: Based on previous tasting notes, it seemed to be a crap shoot whether this wine would be drinkable. We opened it to celebrate my daughter's 32nd birthday, and what a pleasant surprise. I stood the bottle up for a week, and it decanted very cleanly. An elegant aged Bordeaux with a tantalizing mixture of soft fruit and earthy mushroom. Just a hint of tannin left. I'm not sure it will get any better -- drink up! (1581 views) | |
| Tasted by PSide on 3/2/2007: Suffering from a long journey, it didn’t decant cleanly. Very mature plummy nose, some mushroomy notes. Firm and savoury, thin red fruit. Quite well balanced, but not a lot of pleasure. 3+ (1518 views) | |
| Tasted by SimonG on 3/2/2007: Brighton Palmer Offline (Seven Dials Restaurant, Brighton): Cloudy, garnnet-like, sedimenty colour. Obviously shhaken up. Sweet fruit-like nose, fragrant annd florall. mature, smoooth. Quite light, slightly mushroomey. Dry finiah. Slight hint of astringencey creeping in. Drink up. Sediment effected. (1650 views) | |
| Tasted by MRichman on 2/15/2007: Valentine's Magnum Massacre (Triomphe, NYC): Stiff tannins, wispy fruit, some VA. Sweet, soft with a hard core. B (1649 views) | |
| Tasted by PMJ on 12/23/2006: Wow, I can't believe how tannic this 30 year old wine is. Cassis, plums, coffee and a good deal of tobacco on the nose. Wish it was more forgiving on the mid-palate. Unfortunately not enough time to let this one breathe and see how it develops. Next one I open will be decanted. (2225 views) | |
| Tasted by Anonymous on 12/17/2006 & rated 90 points: Dinner at Mina's with Wilf and Peter Marks, MW. This showed much better than my own bottle previously opened. My bottles provenance must not be that great. (2237 views) | |
| Tasted by Anonymous on 11/11/2006 flawed bottle: Corked (2385 views) | |
| Tasted by DaleW on 5/15/2006: his is a wine I've liked a lot in the past, but when I saw it for a good price at a Westchester store the owner warned me that he had some bad bottles from the case (though it was an OWC that his usually dependable source had owned since release). He said he would credit if it disappointed. So low expectations. On first opening wine seemed dead- browning color, stinky nose, acidic, thin cooked fruit. I tried the slow-oxygenization method for several hours, and it did help some- the fruit filled out a bit, and the stink mostly blew off. But the fruit maintained that cooked/pruney edge, and it remained acidic. I'll call for my credit tomorrow. (2077 views) | |
| Tasted by Anonymous on 1/28/2006 & rated 86 points: Drank at Naples Wine Fest. This took a few hours to open up. Nice fruit, but still some harsh tannins that need to be worked out. I guess is the typical hard 75, even for a Margaux area wine. Plenty of time left....I think.....can't tell if the fruit is fading or just not showing. (3210 views) | |
| Tasted by winefool on 9/17/2005 & rated 87 points: HDH Pre-auction tasting (Chicago Athletic Club): Crimson red color. Pale aroma. Some fruit left on the palate, but heading downhill (at least this bottle). (1238 views) | |
| Tasted by Hank Gillespie on 6/9/2005: Château Palmer: Very dark ruby colour, with just a glimpse of amber on the rim; full and penetrating aromas - warm berry fruit and some oak showing also; very full bodied and richly textured; sweet black currant fruit coats the inside of the mouth; softened up from my last tasting, but there remain considerable tannins; very long finish, with the fruit dominating and ending with the grip of the tannins. Much closer than previous tastings, but still some ways to go before this wine gets things in harmony. Enough fruit here to last. (1844 views) | |
| Tasted by Hank Gillespie on 6/22/2004: With beef tenderloin, I selected 3 bottles of 1975 Chateau Palmer , and all proved to be consistent. I haven't been that happy with the tannins which seem to linger on with most of my '75's, and the last time I opened one of these it appeared to be losing some of its tannic structure. It has shown to be one of the best of my '75's to date. Fill levels in each of the bottles was just above the shoulder. Corks - nice and long - were removed intact, and I decanted the wines about 5 hours in advance of serving. Extremely dark - fully opaque in the decanters; in the glass a deep mahogany colour running well out to the rim to a slight amber edge; powerful and deep bouquet, which swelled up to show an array of cassis fruit, some freshly brewed coffee, cinnamon and floral scents; very perfumy and rich smelling; great body and texture - mouthfilling; intense black currant fruit, and still showing some good level of tannins, but these seemed to disappear as the wine sat in the glass; in fact the wine gained richness and flavour as an accompaniment to the beef (either that or my senses became dulled along the way); some chocolate and spice notes also in the flavours; finished very long and the fruit lingered on the palate. Every one enjoyed this wine, and I was most pleased to see it evolving in a positive way. Twenty-eight plus years is a long time to wait for any wine ! (2110 views) | |
| Tasted by Will on 5/22/2004: Verticale of Chateau Palmer (Toulouse, France): Wonderful nose of port and cherries (griottes), but the palate is hard, dry and kind of falling apart. The finish is really dry and hints at '75. We're right, but apparently it was supposed to be better than this. (2487 views) | |
| Tasted by kstoddard on 12/21/2000 & rated 90 points: (1209 views) | |
| Tasted by Anonymous on 9/26/1999 & rated 90 points: Pre Auction Wine Tasting w/ Angelus/Palmer/La Mission Haut Brion (NYC): Cedar, leather, soft and lovely. Not powerful, but elegant. A bit restrained. (1253 views) |
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About red wine The variety Red Bordeaux Blend on CellarTracker implies any blend using any or all of the five traditional Bordeaux varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. As such, this is used worldwide, whether for wines from Bordeaux, Meritages from California and Canada, some Super-Tuscan wines etc. Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia) Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux) | Simple Bordeaux primer Vins du Médoc (Conseil des Vins du Médoc) The eight precisely defined appellations of the whole of the Médoc (from Blanquefort Brook to the north of the Bordeaux built-up area, almost to the Pointe de Grave) may claim the Médoc appellation. But there is also a specific territory in the north of the peninsula which produces exclusively wines with this appellation. In the great majority, the Médocs come from the north of the peninsula. The great individuality of this region is that the number of vines has increased more recently here than elsewhere, apart from a few isolated spots where vines have grown for many years. Today, the size of the small estate has brought about the development of a powerful co-operative movement. Four co-operatives out of five belong to the group called Unimédoc which ensures aging, bottling and marketing a large proportion of their wines. As with a large part of the Bordeaux vineyards, vines first appeared in Margaux during the Gallo-Roman period. In 1705 a text mentions Château Margaux . But we have to wait for the end of the eighteenth century and the coming of the earliest techniques in aging for the concept of wines of high quality to develop. The confirmation of this was the famous 1855 classification which recognized 21 Crus Classés in the Margaux appellation. One hundred years later, the Viticultural Federation and the Margaux appellation of controlled origin were born. The appellation, which stretches out over five communes, is actually unique in the Médoc in that it is the only one to contain all the range of wines, as rich as they are vast, from First Great Cru Classé to the Fifths, not forgetting its famous Crus Bourgeois and its Crus Artisans. In Margaux there is a predominance of Garonne gravel on a central plateau of about 4 miles in length and one and a quarter wide. To the east-south-east, it overlooks the low lying land by the estuary. Its east side is marked by gentle, dry valleys and a succession of ridges.The layer of gravel in Margaux was spread out by a former Garonne in the early Quaternary. Rather large in size, it is mingled with shingle of average dimension and represents the finest ensemble of Günz gravel in the Haut-Médoc. It is on this ancient layer on a Tertiary terrace of limestone or clayey marl that the best Médoc crus lie. All the conditions for successful wine are present : a large amount of gravel and pebbles, poor soil which cannot retain water and deep rooted vines. It is customary to say that Margaux wines are the "most feminine" in the Médoc, thus stressing their delicacy, suppleness and their fruity, elegant aromas. This does not affect their great propensity for aging; just the opposite, for the relatively thin terroir imparts tannins which give them long life. The other characteristic of these wines which combine an elegant vitality, subtlety and consistency, is their diversity and personality. Over and above the flavour which is their "common denominator", they present an exceptional palette of bouquets, fruity flavours which show up differently from one château to another. Production conditions (Decree dated August 10 1954) In order to have the right to the Margaux appellation of controlled origin, red wines must: - come from the commune of Margaux, Cantenac, Soussans, Arsac and Labarde, "excluding the land which by the nature of its soil or because of its situation, is unfit to produce wine of this appellation". - satisfy precise production conditions: grape-varieties (Cabernet-Sauvignon, Cabernet-Franc, Carmenère, Merlot Noir, Petit Verdot, Cot or Malbec), minimum of sugar (178 grammes - 6.27 oz. - per litre of must) degree (an acquired 10°5) base yield (45 hectolitres per hectare). |
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