2013 Palmer
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2023 - 2033
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Palmer's winemaker Thomas Duroux initially planned to start picking in early October, but rain at the end of September and the ensuing warm temperatures accelerated harvest times, as the onset of botrytis was imminent. Duroux describes 2013 as a year in which the phenolics ripened before the sugars, which is unusual. Yields were 25 hectoliters per hectare. The fruit came in at about 12.5% natural alcohol, which Duroux felt was not quite enough to balance acidity, so the wines were lightly chaptalized by 0.5%. Fermentations were done at lower temperatures with the goal of gentle extraction, while total time on the skins was a little shorter than normal. The wines were racked into barrel for the malolactic fermentations and the blends were assembled in March. In 2013, the Grand Vin represents just 1/3rd of the production, the rest went into Alter Ego, and that is after roughly 10% of the lots were discarded from both wines. Although much of Palmer has been farmed biodynamically for some years, the estate will be 100% biodynamic with the 2014 harvest.
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