Global Masters Wine of the Week: Champagne Palmer & Co. Brut Reserve NV

Every week we select a wine that picked up either a Gold or Master from our competition series, and tell you why the judges loved it. Enter the Global Masters and this could be your wine.

Palmer & co is one of an increasing number of estates in Champagne that are making sustainability a top priority, opening a new bioclimactic winery in February. The design maximises natural light, and uses the natural slope of the land to facilitate flow by gravity. With our own Green Awards taking place later today (11 December), this is something close to our hearts at db.

Palmer & Co’s wines are aged on the lees extensively; at least four years for the Brut Reserve, which goes up to six for those bottled in magnums.

Our judges were enamoured with the scent of grilled nuts and touch of smoke that came from this fizz, which also followed on to the palate. There’s plenty of fruit to admire in this wine, too, with peach, lemon and grapefruit all present and accounted for, ending on a chalky note that’s so typical of fine Champagne. Enjoy this with roasted almonds at your soirees this month, or if you’re feeling peckish between meals on the big day.

The wine: Champagne Palmer Brut Reserve NV

The source: Reims, France

The grape(s): Chardonnay (50-55%), Pinot Noir (10-15%), Pinot Meunier (30-35%)

Vintage: NV

ABV: 12%

Dosage: 8g/l

The style: A toasty, fruity, fresh fizz with a persistent mousse and a chalky finish

The winemaker/cellarmaster: Xavier Berdin

The price: £30-£50. VINVM has it for just under £29 per bottle.

The medal: Gold – The Champagne Masters, 2019

With high quality judges and a unique sampling process, the Global Wine Masters provides a chance for your wines to star, whether they hail from the great vineyards of Europe or lesser-known corners of the New World.

It’s a competition dedicated to making winners out of winemakers.

Please visit the Global Masters website for more information, or please call +44 (0)20 7803 2420 or email Sophie Raichura at:


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