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James Suckling - Jamessuckling.com
"Vibrant and fruity with currant, blueberry and spice character. Full yet tight with tension and brightness. Very velvety tannins. Sexy already."
90-92 Neal Martin - Robert Parker's Wine Advocate
"The Alter Ego de Palmer 2014 is a blend of 52% Merlot, 35% Cabernet Sauvignon and 13% Petit Verdot. It has an opulent, glossy bouquet with layers of small dark cherries and plenty of glycerin. The palate is more reserved than the bouquet suggests: saturated tannins, a little chewiness on the entry but suppler towards the finish. It feels very linear in keeping with the style of the vintage, the finish a little sweet than its peers with a dab of licorice on the aftertaste."
92 Antonio Galloni - Vinous
"The 2014 Alter Ego is dark, inviting and impeccably balanced. Black cherry, plum, espresso, spice and new leather meld together in a sumptuous, midweight wine. The relatively high percentage of Petit Verdot results in a somewhat somber, very serious second wine that carries a feeling of gravitas. The 2014 is 52 % Merlot, 32 % Cabernet Sauvignon and 13 % Petit Verdot.
The 2014s at Palmer are striking wines. Both the Alter Ego and the Grand Vin are built for precision and detail, rather than size. This is the first vintage in which the entire vineyard was farmed biodynamically. Thomas Duroux did not add any SO2 at crush, but only after the malolactic fermentations. Duroux describes his approach to 2014 as gentle, with soft extractions and only a few pump-overs."
92 Wine Enthusiast
"This wine boasts great structure, with a dark color and vibrant aromatics from the high proportion of Petit Verdot. It offers dusty tannins partnered with ample acidity, providing great freshness through the finish."
"At this stage the wines of the 2014 vintage are an excellent reflection of the diversity of the estate’s plots. Each personality is expressed in these two blends as if a veil had been lifted. It is without a doubt one of the first results of our biodynamic approach.
The particularly good weather allowed us to harvest perfectly ripe grapes, with no risk of botrytis. In the cellar, the spotlight was on innovation. After two years of experiments in reducing the level of sulfur in our wines, we decided to not add any sulfur to the harvested grapes to let them immediately express their complexity." -Winery
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