2000 Palmer
France
Bordeaux
Red
50% Cabernet Sauvignon, 46% Merlot, 4% Petit Verdot (2023 vintage)
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2022 - 2050
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The cold, rainy weather during the first third of June triggered widespread coulure in both the merlot and cabernet sauvignon here, and the vines eventually carried relatively few berries of smaller-than-average size, said estate manager Bertrand Bouteiller. As the summer was not hot, acid levels remained healthy. The ultimate yield was just 24 hectoliters per hectare, according to Bouteiller, down sharply from 42 in 2001. The challenge during vinification was to avoid extracting too much tannin; accordingly, the cuvaison lasted 18 days, with the temperature not exceeding 27oC, compared to a more typical 21 days at 31o
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Yields here were about the same in 2000 as in 1999 (48 hectoliters per hectare, vs. 47), but in the latest vintage the estate did not need to do an eclaircissage (except for its petit verdot, which did not make it into the final blend as it was too tannic and lacked finesse). A relatively low 5% press wine was used in the 2000. At Palmer, the malolactic fermentation takes place very early, and the wine then goes into barrel quickly, in November. "That more important than doing the malolactic fermentation in barrel, which adds nothing," asserted estate manager Bertrand Bouteiller. "Of course those who wait until January to put their wine into barrel want to do the malolactic there."
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