The 2006 vintage has been in barrels for a little over a year and has just been fined ... with egg whites!
Oh yes, this traditional winemaking trick is still in use at Château Palmer. We add 5 or 6 egg whites to each barrel, pre-whipped of course. The slow interaction between the egg's proteins and the wine's tannins allow for a natural stabilization and clarification of the wine.
We will let the egg whites do their magic for a few weeks before removing the settled sediment.
