Chateau Palmer 2008
Country:France
Grapes:Cabernet Sauvignon, Merlot, Petit Verdot
Region:Bordeaux
Color:Red
Sweetness:Dry
Alcohol:13.5
Vintage:2008
Volume:0.75
SKU:
N/A
View all Characteristics
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All Characteristics
Key DetailsColor
Deep Garnet
Clarity
Clear
Sweetness
Dry
Brand
Chateau Palmer
Country
France
Alcohol
13.5%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
Acidity
low
med
high
Tannins
low
med
high
Body
light
med
full
Finish
short
medium
long
Tasting CharacteristicsChâteau Palmer 2008 is a shining example of Margaux’s timeless elegance — a vintage that marries intensity with precision, structure with grace. Composed mainly of Merlot and Cabernet Sauvignon, with a touch of Petit Verdot, it reflects the château’s signature silkiness and aromatic depth. The cooler conditions of 2008 yielded a wine of exceptional balance — vibrant, poised, and beautifully age-worthy, revealing its complexity with quiet, confident charm.
Aromas and flavours:
Primary
Aroma/Nose: Seductive aromas of black cherry, plum, and cassis weave with violet, graphite, and cedar. Notes of truffle, cigar box, and cocoa appear with aeration, adding refined maturity.
Secondary
Palate/Taste: Full yet velvety, delivering layers of dark berries, cassis, and savory spice. Polished tannins and vivid acidity create tension and harmony, while hints of tobacco and mocha enrich the mid-palate.
Tertiary
Finish: Long, elegant, and precise — unfolding in waves of black fruit, floral perfume, and fine mineral lift.
GastronomyChâteau Palmer 2008 is a wine of quiet sophistication, best enjoyed with dishes that echo its balance and depth. It pairs beautifully with roast lamb with thyme, beef tenderloin in truffle jus, or duck breast with cherry glaze. Its refined structure enhances mushroom risotto, venison stew, or wild boar with juniper sauce. For a vegetarian match, try it with eggplant parmigiana or root vegetable gratin infused with rosemary. Aged cheeses like Comté, Ossau-Iraty, or a gentle blue cheese highlight its silky tannins and earthy complexity. Decant for two hours before serving to allow the full aromatic spectrum — from floral to smoky — to unfold in the glass.
Food Pairing Suggestions:
Meat
Cheese
