Palmer & Co.


Palmer & Co. 2005 MAGNUM 1.5L|Vintage|2005

Winemaking

Winemaking


Barrel-maturation

Foods

Foods


Biscuit Lemon Curd

Orchard Fruit

Orchard Fruit


Williams Pear

Citrus Fruit

Citrus Fruit


Lemon

Reims

Reims

What to expect


Welcome to Magnum country. Palmer & Co. specialise in large format bottles and the Magnum hits the sweet spot in ageing, complexity and just the right amount of development in the cellar to keep you coming back for more.

On the nose, toast, hazelnut with lemon and tropical fruits. Well-poised on the palate which is both fruit-forward and generous with some underlying acidity to keep it fresh. We love the fine mousse and weightier mouthfeel. A true sign of a warmer vintage as opposed to the cooler, more classic ones. If you're into opulence and richer styles of champagne, you have arrived at the right place. 

Weather: The 2005 vintage was a warm weather year without complications. An early heatwave in June encouraged flowering, followed by moderate rainfall throughout summer and another heatwave in early September. The heat and rain developed berries rich in sugar and with high acidity levels, rendering 2005 an ideal year to blend a vintage - Nick Baker.

Technical notes
50% Chardonnay, 50% Pinot Noir with a total of 11 years ageing on the lees. All the chardonnay fruit is sourced from the Grand Cru villages of Trepail and Villers-Marmery in the Montagne de Reims as well some softer rounder chardonnay from Barbonne in the Côte de Sezanne. The pinot noir is sourced from Grand and Premier cru sites in the Montagne de Reims as well. Dosage: 8 g/l
Drink now right through to 2028

$439.99

Club Price $417.05 (?)

Winemaking

Winemaking


Barrel-maturation

Foods

Foods


Biscuit Lemon Curd

Orchard Fruit

Orchard Fruit


Williams Pear

Citrus Fruit

Citrus Fruit


Lemon

What to expect


Welcome to Magnum country. Palmer & Co. specialise in large format bottles and the Magnum hits the sweet spot in ageing, complexity and just the right amount of development in the cellar to keep you coming back for more.

On the nose, toast, hazelnut with lemon and tropical fruits. Well-poised on the palate which is both fruit-forward and generous with some underlying acidity to keep it fresh. We love the fine mousse and weightier mouthfeel. A true sign of a warmer vintage as opposed to the cooler, more classic ones. If you're into opulence and richer styles of champagne, you have arrived at the right place. 

Weather: The 2005 vintage was a warm weather year without complications. An early heatwave in June encouraged flowering, followed by moderate rainfall throughout summer and another heatwave in early September. The heat and rain developed berries rich in sugar and with high acidity levels, rendering 2005 an ideal year to blend a vintage - Nick Baker.

Technical notes
50% Chardonnay, 50% Pinot Noir with a total of 11 years ageing on the lees. All the chardonnay fruit is sourced from the Grand Cru villages of Trepail and Villers-Marmery in the Montagne de Reims as well some softer rounder chardonnay from Barbonne in the Côte de Sezanne. The pinot noir is sourced from Grand and Premier cru sites in the Montagne de Reims as well. Dosage: 8 g/l
Drink now right through to 2028

About the House

About the House


Food suggestion 

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 


This is definitely a food wine and can pair with a medley of dishes. Think roasted poultry, dried apricot, roasted almonds, pearl barley et al. We recommend decanting this, (perhaps half) and drink half from bottle and half from the decanter. As this wine needs air, you will see a marked difference in both versions.