Palmer & Co

Oenothèque Vintage 2002 | Bottle 75cl

The colour takes on a golden hue, burnished by the years, with amber highlights that speak to its maturity. The wine releases a fine, steady stream of persistent bubbles, a sign of a well-achieved mousse.

The nose opens on vivid spiced notes, before revealing ripe, generous yellow fruit. A touch of honey follows, then hints of undergrowth that speak to the wine's long rest. The whole finishes on a note of toastiness, brought by ageing in tank before bottling.

The palate opens with a clean mineral tension, carried by an acidity that full malolactic fermentation has managed to round off without softening its edge. The texture reveals itself as wine-like and full, expansive and enveloping, showing all the volume this wine has built up over time. The brut dosage lets a dense, rich character shine through without ever weighing the wine down. The finish lingers, long and persistent, on spiced notes that echo the nose and prolong the pleasure on the palate.

• Comté gougères
• Serrano ham crisps
• Pan-fried foie gras on toast

• Poularde with morels
• Roast lobster with butter
• Mushroom risotto

• Comté aged 24 months
• Thin mirabelle plum tart
• Mature Brie de Meaux

Your bottle travels in shipping boxes that Plus de Bulles designs specifically for transporting champagne, so that it reaches your cellar in the same condition it has enjoyed until now. Once home, lay it down horizontally: this keeps the wine in contact with the cork, which retains its elasticity and continues to protect the cuvée effectively. Choose a cool spot with a stable temperature, ideally between 12 and 14°C, as temperature swings tire the wine out faster than a temperature that is cool but constant. A touch of ambient humidity is welcome, as it stops the cork from drying out over time. Keep the bottle away from light, which can alter its aromas, and away from any vibration, so the wine can age undisturbed. Under these simple conditions, this Oenothèque Vintage 2002 will continue to develop quietly, ready to be enjoyed whenever suits you best.

The style of the Oenothèque Vintage 2002 cuvée from Palmer & Co champagne will keep evolving over many years, over the course of its long ageing potential. This is a wine with a cellaring potential of around 17 years.

• From 2026 let it express itself with notes of toasted brioche, yellow fruit and a light patina, a sign of already well-accomplished ageing.
• Until 2032 the wine keeps its balance, between ripe yellow fruit, pastry notes and a touch of sweet spice hinting at its evolution.
• Around 2042 expect stewed fruit, honey and sweet spice, carried by a full, indulgent texture.

Serve this 2002 between 10 and 11°C as an aperitif, or slightly warmer (11-13°C) if pairing it with a meal: this lets its aromas breathe without overwhelming them. A tulip glass is best: its narrow shape concentrates the aromas while still letting the bottle express itself fully after so many years of ageing. Open the bottle gently, holding the cork right to the end to avoid losing any mousse. There's no need to decant: serve it as soon as it's opened, as it is ready to reveal its full complexity.

The name Oenothèque comes from a Greek word meaning a library of wines: at Palmer & Co, it signals cuvées deliberately held back in the cellar for many years before release. This 2002 vintage embodies that philosophy of patience, overseen by Cellar Master Xavier Berdin, who also crafts the blend for Amazone de Palmer, the House's prestige cuvée inspired by the warrior women of antiquity.