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Alter Ego de Palmer, Margaux , 2020

Red Wine from Bordeaux, France
by Alter Ego de Palmer
$119.99
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Antonio Galloni

94 points

"The 2020 Alter Ego de Palmer has a potent nose with plenty of black fruit, perhaps just a tad more exuberant than its peers. Cedar and pine aromas come through with aeration, followed by a scent of India ink. The palate is medium-bodied with a plush, almost voluptuous texture. Though it is very concentrated initially, it seems to lose the tension and precision on the finish—yet that manifests after 20 minutes in the glass. It will be interesting to see how this matures. Tasted blind at the annual Southwold tasting." —Neal Martin

Robert Parker

93 points

"The 2020 Alter Ego de Palmer has turned out beautifully, bursting with aromas of violets and rose petals mingled with notions of sweet dark berries and baking chocolate. Medium to full-bodied, fleshy and seamless, it's vibrant and perfumed, with a bright core of fruit, powdery tannins and a long, expansive finish. It's a blend of 50% Cabernet Sauvignon, 46% Merlot and 4% Petit Verdot." —William Kelley

Decanter

93 points

"Chocolate shavings and smoked coffee bean on the nose, it's a vintage where you can't get away from the tannins, but here they have sinew and juice, like the best translation of the tannins in the year. This has real purity of fruit (very low SO2 addition at Palmer), together with the gourmet touch that you want in Alter Ego. 45% of overall production. 3.73pH. Survived mildew better than in 2018 because of experience in dealing with the conditions. August 15 to 29 for the harvest."

More about Alter Ego de Palmer

Wine Details

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Tasting Notes & Food Pairings

Perfect Pairings

Grilled ribeye, braised beef, lamb roast, wild mushroom pasta

Tasting Profile

Second wine of Château Palmer. Dark cherry, cassis, cedary notes. Full body, smooth tannins, balanced, structured for cellaring.

Riffault's wines are polarizing – definitely not your mom's Sauvignon Blanc!! They are rich and exotic, with wild, funky notes of truffle and spice. Much of this comes from grapes are affected by botrytis, though the wines are dry with powerful acidities. Sebastien says this is probably what Sancerre tasted like 100 years ago.