Champagne Palmer

The Palmer Champagne House winery

Champagne Palmer boasts an immense vineyard representing 415 hectares of vines. Almost half - 200 hectares - are classified as Grands Crus and Premiers Crus in the Montagne de Reims, the historic terroir of Champagne vines. The vineyards as a whole represent some forty crus, including parcels in the prestigious Côte de Sézanne, Côte des Bar and Vallée de la Marne regions.

Champagne Palmer's commitment

Champagne Palmer is committed to sustainable viticulture. The vineyard is run according to strict guidelines aimed at respecting the environment: soil nutrition, terroir maintenance, vineyard management, rational vineyard protection and waste management.

The making of Champagne Palmer

The cellar master is assisted by four oenologists to elaborate the blends.

Reserve wines

The blends include the reserve wines that form the backbone of each cuvée and help imprint the unique style of Champagne Palmer. They are selected for their ageing potential, richness and depth.

La Solera

The Palmer Champagne house practices solera. This is a method of blending and aging wine practiced in Spain. The process consists of stacking barrels at different heights: the floor level is called solera, and the other levels are called criadera, with the number of their row (first criadera, second criadera, etc.).

Each year, the wine from the solera - which is considered a perpetual reserve - is racked to take part in the blending process. The quantity of wine removed is replaced by that from the barrels above. The process is repeated until the maximum height is reached, at which point young wine is added. The Spanish believe that old wine educates young wine. For Palmer Champagne, it's a way of expressing an original range of aromas and bringing in spicy notes.

Aging

Palmer Champagne ages slowly on the lees, to gain aromatic complexity. Non-vintage cuvées spend a minimum of three years in the cellar. Vintage cuvées, as well as larger bottles, require between six and eight years of patience.

Champagne Palmer Rosé Solera

Palmer Rosé Solera Champagne is made from a blend of Chardonnay (40-45%), Pinot Noir (40-45%), Pinot Meunier (10-15%), Solera de vins rouges (8%) and vins de Réserve (30-35%).

The wine ages on lees for 3 years for bottles, 5 years for Magnums. Palmer Rosé Solera Champagne offers a taste of red fruits, with spicy notes. The Pinot Noir Solera enriches it tremendously, allowing it to better express its flavors.

The nose is intense, imbued with aromas of wild strawberry, redcurrant and blackcurrant, with some spice, such as vanilla and cinnamon. The palate is fresh and round, with a tannic, gourmet finish.