Charles Palmer一位英國的將軍於1814年隨部隊來到波爾多，並購下當時的Chateau Gascq，經過不到20年的擴增成為今日的Palmer帕瑪酒堡的版圖，可惜因為花了太多的財力在擴充反倒使Charles面臨破產，於1836年他過世的過世的那年帕瑪堡由銀行接收，1839年拍賣給Peter Sichel, the Mahler-Besse family以及其它四位股東。
帕瑪園使用高比率的美露品種，有Pomerol區風格的果味，以及一級酒堡Chateau Margau的個性與複雜度。此堡堅持不過濾且採長時期（20-28天）的maceration浸泡期，也就是使葡萄皮與葡萄汁一起浸泡的天數拉長，所以色澤上較深沉，酒質更濃郁，有豐富的單寧，表現出明顯的水果味。許多年份像：：1959, 61, 66, 67, 70, 75, 83, 89, 95, 96, 98, 99, 2000, 2003都有一級酒的表現。
WA:94
Drink Date:2018 - 2040
Tasted at Bordeaux Index's annual 10-Year On tasting in London. The 2006 Château Palmer was wonderful out of barrel ten years ago and now in bottle, it fulfills its promise with a stunning, precise bouquet of maraschino, iodine, cassis and tobacco scents that seem a few years younger than its Margaux peers. The palate is medium-bodied with fine tannin that cloak its sweet core of cassis and blackcurrant fruit. However, what is so striking is the fineness of the tannin and just how well that oak is subsumed into the fabric of the wine. This is a long-term proposition: a great Margaux from Thomas Duroux. Tasted January 2016.
