In the past, when fruits in Bordeaux didn't ripen enough, growers would mix their claret with a bit of Syrah from Hermitage to enhance the aroma and improve the texture. However, local authorities banned this practice in the early 1930s and threatened to downgrade the wines to the lowest level. To commemorate this history and challenge French regulations, Château Palmer created four barrels of this traditional wine. Despite the authorities' disapproval, the wine cannot be labeled with a vintage or under the Bordeaux appellation; instead, it carries a Vin de France designation and lot #20.20, cleverly indicating the 2020 vintage.
Our cuisine, known for bold flavors, pairs excellently with international wines like Bordeaux, Burgundy, and Brunello di Montalcino. These renowned wine regions focus on the food and wine relationship. Our Southwestern cuisine adds earthy, mineral, and spicy notes without being overly hot. One standout dish is the Ribeye Aguachile, showcasing the earthy and herbaceous flavors of fresh peppers reminiscent of traditional Claret.