Cherry, raspberry, currant, cranberry, licorice and hints of oak. Light-bodied and soft tannins. — 3 years ago
Dry, bold, not super fruit forward, but tasty. Yummy. Would drink again. 6th and vine. — 4 years ago
Fresh berries, pomegranate, black currants, with hint of cacao and chalkiness on the finish. Light and easy to drink with mild tannins. Valdiguie shines through. — 4 years ago
Really good but drink around now. Stewed fruits but still fresh. Not a Bordeaux style but a bit larger with elegant and a bit of power. Glad I could share this with my folks. Fruits are rhubarb now after about an hour. Leaning down a little but still good. Definitely open the bottle of you have it soon imo — 8 months ago
I literally gave up on domestic Chardonnay...but I love the flavor profile—Tart, juicy Granny Smith and ripe sweet pear. No discernible oak, light crisp acid/ fruit balance and ABV under 13. What a food wine! Every time I pop an Enfield, I congratulate myself on my perspicuity and good sense. It’s not hard to drink well, just ignore the big names and hype. — 4 years ago
Bright and citrusy. Would drink again. — 4 years ago
Palmer turned my head in general at a recent tasting—if you can get your hands on the 1996 vintage my gosh…but for exceptional Champagne at (if not everyday) more frequently do-able prices lean in. Toasty white bread with these citrus notes that…can I be honest? It reminds me when as a teen vegetarian in St Louis I’d do late night runs to Steak and Shake where my friends got burgers but I’d order toast and butter with a lime freeze. Those toasty but piquant and refreshing notes. Expect like that on a platter with even more nuance. Obvi it doesnt taste like that precisely but its toast and citrus vibes don’t let go and cream and apple butter are backup singers. Do drink Palmer. — 9 months ago
Lisa Tarshis
Had the steak 945 at the W in Fort Lauderdale. Smooth and robust. Easy and enjoyable to drink. No strong aftertaste. Pairs great with a steak. — 4 months ago