Palmer & Co.


Champagne Palmer & Co. Brut Réserve |Brut |NV

Palmer & Co.

Champagne Palmer & Co. Brut Réserve

Brut NV

$89.99

- Highly rated, quality driven house producing fruit from the Montagne de Reims

- Aged for longer than normal in the cellar creating a fine bubble

- Pair with charcuterie and fine cheese

Part of the chardonnay in this champagne is coming the Côte de Sezanne. This is different in profile to the chalky cousins from the Côte de Blancs. Expect some lemon curd, Williams pear and biscuit with a very fine bead.

The palate is sophisticated, elegant and has a clear chardonnay drive with the pinot noir providing lift of fruit, support and balanced palate weight. Fruit and acids are in harmony. this is not only affordable but for us is considered a sleeping giant in Australia. Introduce your friends to this excellent cuvée.

Technical details

This is a blend of 50% chardonnay, 40% pinot noir and 10% meunier, with a quality-ageing period of 4.5 years in the cellar with an addition of 30% reserve wines from a solera ageing system. The solera draws upon up to 20 years of wines adding power, depth and layers of flavour.

 

The champagne house was founded in 1947 by group of 7 growers in the town of Avize. They called themselves 'Société des Grands Crus de la Champagne' because at the time, only growers that owned grand cru vineyards could join. Between them, they had grand cru vineyards in the areas of the Côte des Blancs and the Montagne de Reims and they banded together as they were seeking to make better wines than they could achieve separately. So how did the name come about? Well this truly is an interesting story and through our research we discovered some interesting facts. The founders at first tried to create an acronym using their initials to form a name, which you can imagine was frustrating and ended nowhere. At a loss with what to do, the story goes, a very famous biscuit company called Huntley & Palmer, based in Berkshire, UK, inspired them. They were biscuit makers to the Royal family and received Royal warrants by Napoleon III. Apparently as many imports were restricted during the war back in the 1940's, the people of Reims or Remois as they are referred to were prepared to pay more for a packet of biscuits than a bottle of champagne! This inspired the champagne house.

 

The French are well known for their pastry, in particular, choux pastry. This is normally classic pastry (think profiteroles) mixed in with either Gruyere or Comte cheese. The result is soft, chewy, cheesy pastry. Perfect for brut style champagne with some reserve wine addition.

About the House

The champagne house was founded in 1947 by group of 7 growers in the town of Avize. They called themselves 'Société des Grands Crus de la Champagne' because at the time, only growers that owned grand cru vineyards could join. Between them, they had grand cru vineyards in the areas of the Côte des Blancs and the Montagne de Reims and they banded together as they were seeking to make better wines than they could achieve separately. So how did the name come about? Well this truly is an interesting story and through our research we discovered some interesting facts. The founders at first tried to create an acronym using their initials to form a name, which you can imagine was frustrating and ended nowhere. At a loss with what to do, the story goes, a very famous biscuit company called Huntley & Palmer, based in Berkshire, UK, inspired them. They were biscuit makers to the Royal family and received Royal warrants by Napoleon III. Apparently as many imports were restricted during the war back in the 1940's, the people of Reims or Remois as they are referred to were prepared to pay more for a packet of biscuits than a bottle of champagne! This inspired the champagne house.

 

Food suggestion 

The French are well known for their pastry, in particular, choux pastry. This is normally classic pastry (think profiteroles) mixed in with either Gruyere or Comte cheese. The result is soft, chewy, cheesy pastry. Perfect for brut style champagne with some reserve wine addition.

Winemaking


30% Reserve Wines Barrel-maturation Perpetual Solera

Foods


Biscuit Lemon Curd

Orchard Fruit


Williams Pear

Citrus Fruit


Lemon