The explosive aromas of cocoa-dusted toffee and Armagnac-soaked dark cherry tease the palate.
The vintage’s structure shows well-integrated tannins and an ample mid-palate.
In 2004, production of Palmaz wines within the winery cave began. The use of gravity-flow methods sparked a shift to the elegant, balanced style that defines the wines today. The warm summer that year translated into an expressive fruit-forward wine.
Bottled April 2006.
Aged 22 months in 70% new French oak barrels.
The inviting plush character pairs well with roasted pork loins and savory fruit compotes, or firm nutty cheese such as aged Gruyère.