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| Community Tasting History |
| Community Tasting Notes (average 94 pts. and median of 94 pts. in 45 notes) - hiding notes with no text | | | Tasted by acyso on 8/29/2023 & rated 95 points: Tuesday (Chicago, IL): From half-bottle. This showed a lot better than a pour from a few months ago. Opulent, oily, and thick, the way old school Yquem from the Count ought to have been. Generous amounts of peach and apricot, with plenty of botrytis spice as well. Really impressive stuff, and of course a perfect night cap for a list of absolutely stellar wines. (2557 views) | | | Tasted by Benoit Hardy on 7/31/2023 & rated 93 points: Nose of saffron and candied apricot.
Mouth of a magnificent freshness, I was afraid that this Sauternes that I describe as young could saturate the taste buds with sugar. It did not happen. Aromas of crème brûlée, orange zest and caramel. It remains opulent but perfectly digestible. Tasty finish on the meringue
Excellent Sauternes (1658 views) | | | Tasted by jviz on 7/29/2023 & rated 94 points: From .375, tasted over 2 days. Deep amber color, nose is fruit driven with marmalade and nectarine. Not as much nuance or fine herb notes as the better vintages, but this is developing along in bottle, great range along the tropical end of the spectrum. Long and beautiful with cheese. I imagine that 2006 will be a vintage that browns earlier. (1728 views) | | | Tasted by Irish_Wine on 6/27/2023 & rated 96 points: Great intensity on the layered nose which jumps out of the glass. Expansive, super fresh palate with huge marmalade and dried apricot. Lovely, long finish. Incredible. Drink now or hold.
WSET notes:
Deep amber.
Pronounced on the nose with apricot, orange zest, marmalade, tangerine, honey, nutmeg, dried apricot, mushroom, toast, hay, and toasted almonds. Developing.
Pronounced and sweet on the palate. Full bodied, high acidity, high alcohol, long finish.
Can drink now but has potential for ageing. (1823 views) | | | Tasted by acyso on 6/17/2023 & rated 93 points: From half-bottle. An average bottle of Yquem -- not great, but not terrible either. This is more of an old-school style despite being post-Lur-Saluces and it's far removed from the modern style of the wine (which honestly I'm not a huge fan of). High botrytis and quite opulent with a caramel sweetness. A fair bit of brown spice and less fresh fruit and more marmalade and things like that. (2553 views) | | | Tasted by F_&_M on 2/14/2023 & rated 93 points: Lovely with foie gras. (1655 views) | | | Tasted by whiffle on 1/27/2023 & rated 91 points: Traditional Y’Quem nose of honey blossom, burnt tangerine, and crème brûlée. Keeping bottle chilled until the table’s entrees were served, uncorked while temperature begins to rise. Probably needed more “air” time before being consumed though mild citrus, pineapple, and soft apple begin to appear on one’s palate. A tour de force, matched with a chocolate based tart brought out the viscous nectar of the aforementioned fruit. Would suppose it could mature further, but delicious right now. (1421 views) | | | Tasted by Michael Hung on 9/3/2022 & rated 94 points: The Grill Dinner: [Yquem flight at The Grill]
Nose of creme brulee and burnt sugar. On palette, botrytis, meringue and pineapples (like a baked Hawaiian), tropical fruit, burnt sugar and dark caramel. More complexity than the 06 and fairly balanced right now. Pretty good to drink right now. (2273 views) | | | Tasted by Jeff Leve on 7/8/2022 & rated 96 points: Bright, sweet, juicy, fresh, and vibrant, the wine leans to the orange fruit side of the style range with a cornucopia of ripe, and overripe candied mangos, apricots, tangerine, and pineapple. There is a wealth of sweet fruit along with bracing acidity that comes through in a discreet style. Drink from 2022-2060. (3654 views) | | | Tasted by RockinCabs on 5/22/2021 & rated 95 points: Nose: Honeysuckle, pineapple, apricot, mint, jasmine tea, nuts and marmalade. Palate: Racy acidity delivers a moderately viscous wine across the palate with detail. Lots of candied orchard fruit, floral notes, mint, orange zest and nuts. Finish: Long and precise with more of the honey and vanilla crem brulee elements showing.
This is a low botrytis Sauternes in 2006, so the freshness and purity are excellent. Paired with oysters and caviar with Sabayon. Amazing. (4299 views) | | | Tasted by Raizes on 12/31/2020 & rated 94 points: 蜜柑、桃干、杏脯的果味在酸度引领下占据着主调的位置，香草和轻微的咸鲜风味则作为辅助。尽管并非极致丰满、绵密细腻的风格，但极佳的集中度和良好的结构感让口感的愉悦度大幅提升，也展现出了自身优雅的一面。 (3819 views) | | | Tasted by spineguy on 12/9/2020 & rated 96 points: Had next to a 2005. The '06 is far more approachable and well rounded at this time. Much deeper and more mature color. Both from same cellar. Great balance and finish. (3679 views) | | | Tasted by Daltond333 on 7/16/2020: Deep Gold. Ginger, pineapple, orange, tropical fruits, touch of citrus, honey, creme brulee, very light iris stem botrytis quality, vanilla, oak. Lift of acidity, the flavors seem to float above the texture. Creamy and racy, very long length. Pure, clean, rich. (3612 views) | | | Tasted by TRough on 8/12/2019 & rated 93 points: All the charm without the botrytis (4278 views) | | | Tasted by 87tellub on 12/31/2018 & rated 95 points: Vintage Bourbon, and Young Opus and D'Yquem on New Year's Eve: PnP from a 375. Shimmery gold. Crispy apple pie. Rich honey. Toasted nuts. Has that D'yquem texture that melts into the tongue. Dried pineapple. Caramel butterscotch. Yellow peach out of the can. Very long. Slightly below the 2007 in quality. (3924 views) | | | Tasted by Eric Guido on 11/8/2018 & rated 94 points: The nose showed dried floral tones up front with dusty spices, crushed almond, heathery florals and peach preserves. On the palate, I found a remarkably fresh expression for such a rich wine, guided by zesty acidity with sweet inner florals giving way to ripe stone fruits and spice in an expression that seemed to hover upon the senses. The finish was incredibly long, showing sweet-and-sour citrus, hints of mint, honey and inner florals. What a beautiful wine. (4238 views) | | | Tasted by Harley1199 on 10/7/2018 & rated 95 points: By the glass, just a very few drops. In the mouth it still has to be polished, it feels very young with a triggered acidity, pure lemon juice slightly sweetened. Fortunately it ends with a mineral aftertaste that finish in an elegant and delicious saline note.
In the other hand on the nose is a generous elixir, a spicy perfume and a walk through a pastry shop backstage with notes of gâteau d'orange and ripe tangerines.
It deserves this score for the nose plus its potential.
A debatable vintage in Sauternes but certainly not for Yquem.
En boca todavía tiene que pulirse, se siente muy joven con una acidez disparada, puro zumo de limón ligeramente azucarado. Afortunadamente termina con un regusto mineral que termina en una elegante y delicioso final salino.
En la otra mano en nariz es un generoso elixir, un perfume especiado y un paseo por la trastienda de una pastelería con notas a bizcocho de naranjas y a mandarinas.
Merece esta puntuación por la nariz más su potencial.
Una añada discutible en Sauternes pero sin duda no para Yquem. (3609 views) | | | Tasted by drjb on 8/30/2018 & rated 94 points: Chateau d'Yquem Tutored Tasting (The Wine Emporium, Wine Education Centre): The 2006 seemed an aged version of the 2016 with a deep golden colour and a classic nose of peach, apricots, and creme caramel with touches of honey and butter. The palate has those characteristics but is just a little simple on the finish without the drive of a great year. Overall a delicious mid-weight Yquem that was very attractive on the night. (3874 views) | | | Tasted by Buddrow on 8/3/2018 & rated 93 points: My first time for chateau D'Yquem, tried the 06,97 & 89 at Adams restaurant in Birmingham and they didn't disappoint. The 2006 still young but my 2nd favourite, the 89 is banging and the 97 my 3rd choice. A real treat. Normally D'Yquem is out of my price range but being able to try three different vintages at once was an offer I couldn't refuse. (2692 views) | | | Tasted by englishman's claret on 6/19/2018 & rated 95 points: A ripe but fresh and not over-botrytis vintage for d'Yquem. Beautiful fruit structure, fresh sugar, lime, bergamot, white flowers. A bit exotic. From half and just getting started. (2950 views) | | | Tasted by Argrath on 3/4/2018 & rated 93 points: (Blind tasting)
Spicy and herbal nose. Oaky and youthful. Dill and burnt rubber. Rustic showing.
Sweet, slightly burnt palate. Less botrytis than most. Apricots, oak and rubber. Full body but lacking grip and intensity for its pedigree in this showing. Hold. (1554 views) | | | Tasted by La Cave d'Argent on 10/19/2017 & rated 96 points: 2017 New York Wine Experience Trip; 10/16/2017-10/25/2017 (New York City, NY): This deep golden blend of 80% Sémillon and 20% Sauvignon Blanc is intensely floral, flaunting notes of honeysuckle augmented with yellow peaches, apricots, Mandarin oranges, tropical fruits and almonds. With good balancing acidity, it maintains a mouth-coating posture throughout a very lengthy, crème brûlée-laden finish. This is another successful vintage for Yquem that should last for decades. Drink now-2060. (6062 views) | | | Tasted by larsum on 7/14/2016 & rated 93 points: Half bottle tried with fellow winebuff. 5 hours decanting. Typical Sauternes-notes on the nose, on the palate massive primary fruit. For the price a little one-dimensional and I actually prefer the -08 Climens today but that will undoubtedly change with time. Hopefully. (4886 views) | | | Tasted by Vino_Veritas on 7/1/2016 & rated 92 points: 10th Anniversary wine in Santorini. Honey and marzipan on the nose. On the palate, a bit overweight - for me, does not have that unique tension a great Yquem generates - that delicate opulence where there is a full, complex and lingering mouthfeel without the slightest sense of weight. Having been fortunate enough to taste 7 vintages back to the '80s, this is more Sauterne than Yquem, at least at this time. Still delicious, and very enjoyable with baklava and vanilla bean ice cream, but suggest the '97, '99 or '07 as more complete options at similar price points. (4471 views) | | | Tasted by Jeff Leve on 5/25/2016 & rated 96 points: It take little effort to find the ripe, sweet, tropical fruits, apricot, candied orange peel, pineapple, vanilla, floral and honey notes in the nose. The wine is sweet, with luscious textures, freshness but not as much lift as you find in the best years. This is not cloying per se, but more freshness would really make this pop. Still, the sweet, luscious, unctuous, honey coated tropical fruits and vanilla in the finish are more than enough to put a smile on your face. (5150 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Château d'Yquem Producer website - Read more about Chateau d’Yquem
Château d’Yquem had been in the hands of Lur Saluces family from 1785 to 1997. After several years of legal controversies, caused by disagreements within Lur Saluces family, mode giant LVMH (Louis Vutton, Moët Hennesy and Château Cheval Blanc) gained majority of shares in d’Yquem in 1997, when Count Alexandre de Lur Saluces sold his shares to LVMH. He did however continue as manager of d’Yquem, according to agreement with the new owner. This changed radically in May 2004, when he retired and was replaced him with Pierre Lurton, already manager at Cheval Blanc. The latest vintages of d'Yquem conform very convincing, that Pierre Lurton has greatly succeeded to maintain d'Yquem's fantastic quality.
This property is beautifully placed at hilltop in Sauternes commune, with its 103 ha big vineyard (clay and gravel on the surface and lime stones in the subsoil), planted with 80% Semillon and 20% Sauvignon Blanc. The average age of vines is 27 years and the yield does not exceed 10 hl/ha. The wine matures for 3.5 years in new barrels. Neither chaptalisation nor other techniques, which increase sugar content in grape must, are allowed. D’Yquem is one of the very few properties in the district, to use both semi-botrytised and fully botrytised grapes for the wine, in order to have enough acidity to balance sweetness.
D’Yquem is made without any compromises and consideration whatsoever about production costs - pickers are on constant alert for 1.5-2 months, and do many picking rounds in the vineyard. Often, the amount of these rounds is double or triple, compared to how many rounds other classified properties perform in the district. Here, we have the king of Sauternes & Barsac, world’s most expensive and most demanded dessert wine, which has an enormous keeping potential (50 years+). At its best, this wine possesses a purely exceptional botrytis, enormous concentration and such a nuance-richness, which makes you speechless.France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comBordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
"2009 is all about ripeness, with wines impressively packed with ripe fruit and high alcohol levels. They are showy, in-your-face, and full of pleasure. The 2010s have the fruit and alcohol levels of the 2009s, but with a compelling freshness on the finish that balances the fruit and provides a perfect sense of structure." - Ben Nelson
"2016 is a landmark vintage in certain spots of Bordeaux and it should be remembered as one of the most inspired campaigns of the last 40-50+ years." -Jon Rimmerman
"The quality of red Bordeaux in 2016 was universally lauded – although the response to the en primeur campaign was muted. Quantity was high too, with the equivalent of 770 million bottles of wine produced. An exceptionally dry summer with cool nights eventually, thanks to mid September rain, resulted in small, thick-skinned, ripe grapes, and the wines are marked by high tannin and acidity, with superb aromatic fragrance." - Jancis Robinson
"2017 was complicated, but there are some excellent wines. Expect plenty of freshness and drinkability from wines that will offer excellent value, and others that will rival 2016 in terms of ripeness and ageability. But they are likely to be the exception not the rule, making careful selection key." - Jane Anson
"In the past, a vintage such as 2022 may have been overripe, raisined and low in acidity but 2022 had a sneaky little reservoir in its back pocket - a near perfect marriage of cool/cold/rain the previous winter and the previous vintage that literally soaked the soils (a key to why 2022 is not 2003...or 1893)." - Jon RimmermanSauternes Le Grand Crus Classés de Sauternes et Barsac 1855 (Crus Classés de Sauternes et Barsac) - Read more about Sauternes, Barsac and its wines
– Read more about the 1855 Sauternes Barsac Classification
Forty kilometres south of Bordeaux, Sauternes is an AOC that includes together 5 communes, including Barsac. For centuries, humans have been patiently learning to master this region's climate, soils and grape varieties. But Mother Nature did a good job laying the foundation. The Sauternes terroir is distinguished by a geological predisposition to gravel and pebbles that cover limestone streaked with veins of clay. In the communes of Fargues and Sauternes, a layer of hardpan (iron-oxide cemented sand) in which vines flourish can be found. The vineyards at the highest elevations and farthest from the river have the best terroirs and produce the majority of the Crus Classés, including the monumental Château Yquem.Sauternes wines are made from Sémillon (80% of vines planted) and Sauvignon (15%) grapes. A bit of Muscadelle occasionally is used to give the wines an untamed touch. Sauternes have an "aged gold" colour that is denser and darker than other dessert wines. When they age, they develop a stunning amber colour. The nose has aromas of flowers and fruit that melt together to create a bouquet of remarkable complexity and balance. The primary aromas include almond, quince, mango, pineapple, stewed peach, dried apricot and passion fruit. There are also floral notes, with touches of linden, acacia, mimosa and honeysuckle. And as is typical with Sémillon, there are also notes of beeswax, almond and hazelnut. In the mouth, Sauternes wines have a powerful style that is viscous but extremely elegant. Its strong sweetness is captivating. Finally, its aromatic finish is something that simply must be experienced.
2013 Vintage Notes:
"the extractive ratios in th[is] year are in the phenomenal range and there's ripeness/botrytis to cover two treks around the globe [...] so appealing is the immediacy of the wines. Many can be enjoyed now for their sheer joy and delicious nature. [Some] should also age" - Jon Rimmerman
2014 Vintage Notes:
"a golden vintage for Sauternes. It may not have the depth or weight of 2010, but it has some of the richness. What has set 2014 apart is the intense lime and lemon flavors that cut into any overblown cloying character and allow both the fruit and the honeyed noble rot to sing." - Wine Enthusiast |
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