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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.8 pts. and median of 92 pts. in 12 notes) - hiding notes with no text | | | Tasted by Wine Belgium on 12/31/2023 & rated 92 points: Nez de massepain et d'orange confite.
En bouche, marmelade d'orange avec une très grande fraîcheur et une très belle longueur.
À mon avis, peut encore se conserver en cave mais est très bon maintenant.
Très étonnant pour un petit millésime ! (644 views) | | | Tasted by CamWheeler on 11/30/2019 & rated 93 points: PR 1969 Extravaganza: Marmalade, lemon, red berries and spice. Delicious on the palate, sweet with plenty of acidity pushing the wine through and giving it freshness. Fantastic condition and lovely drinking. (3509 views) | | | Tasted by Xavier Auerbach on 9/27/2019 & rated 92 points: Ard & David’s 50th birthday dinner (Chez David, Amsterdam, NL.): Great colour, rich and lively yellow gold; lovely nose, orange zest and oak spice; delicately sweet, gentle bitters, spicy and resinous oak, firm bitters; long and drying finish. (3773 views) | | | Tasted by christ80 on 9/7/2019 & rated 91 points: Colour was amber and gorgeous. Finish was not as long as other Yquems. Apricots, nectar, butterscotch came and went. Residual sugar was there of course. (3014 views) | | | Tasted by Mrbuzz on 5/12/2019 & rated 90 points: Coravined this a couple times back in Jan when the wife turned 50...now the cork comes out. Seems tired from what we tried in Jan? The fruit still has a nice sweetness of botrytis semillon...peach apricot tea, saffron threads, creme brule crust, honey butter, orange marmalade...aged dryness and mineral salinity...rich yet delicate...but the vibrant fresh citrus acidity was lacking...and more mothball mustiness and oxidized bitters were evident. Still pleasures to be had...but not the 97pt experience as before. (3697 views) | | | Tasted by Burgnick on 3/1/2019 & rated 94 points: Disclaimer- I dont like dyquem. But this was so good. Caramel, toffee, nut fruit and hint of sherry note. Palate was in a perfect harmony. Beautiful balance between fruit and acidity. Superb (3579 views) | | | Tasted by Mrbuzz on 1/10/2019 & rated 97 points: So...dusted off the old Coravin...my wife and I both turn the big 5-0 this year...she in 11 days...I get to enjoy the 40's till May! Bought this 750 bottle a long time ago, for such the occasion. Plan of accessing this bottle as much as we can, to celebrate the great year! Now to the wine...wonderful subtle sweetness to dryness...still quite youthful and sweet with botrytis semillon...peach apricot tea, saffron thread florals, creme brule crust, honey butter, orange marmalade. On the delicate side, yet still quite rich...alive with citrus acidity, complex essential oils, florals, roasted hazelnut and barrel oak spice. Doesn't taste like a 50yr old wine...very youthful and quite fresh, showing a slight aged mothball mustiness. Has amazing persistence and vibrancy...all delicate and classy nobility. Has held up just as well as my wife!!! Super bottle...worthy of a 50th celebration! (1937 views) | | | Tasted by sjwshiraz on 7/23/2016: Summer 2016. Served alongside the 1966 as well as Gilette Creme de Tete 1967, this was the driest and darkest of the three. It was quite dry and savoury with a pleasant acidic backbone. On its own, it would have shone, however the other two, in their own ways outclassed it. (3757 views) | | | Tasted by Jeremy Holmes on 3/10/2015: The 1969 Chateau d’Yquem was quite a bit drier than the ’71 but still in good nick. It had aromas of honey, apricot and citrus rind. It was nicely detailed in the mouth with plenty of citrus, honey and lavender and finished with refreshing crispness. (5147 views) | | | Tasted by Papies on 3/10/2013 & rated 94 points: There is always a high level of star gazing when a bottle of old Yquem shows up. Even an ok bottle like this makes you feel a million bucks. Dark caramel in colour. Apricots on the nose, sweet glycerin. On the palate it is well evolved full of ripe fruit, botrytis and although it is low in vitality it still makes for a superb experience. We can not be unbiased to the star gazing here but this is a good 94 maybe more or we are just star crossed 15 year old girls at a justin Bieber concert. Will not dissapoint. (6808 views) | | | Tasted by tendring on 11/1/2004: Medium amber.
Light but complex nose.
Complex full taste, lemon, medium length. (5638 views) | | | Tasted by Zweder on 10/2/2004 & rated 92 points: Dark yellow. Elegant bouquet with a lot of acidity, pineapple and caramel. Mature taste with a lot of not completely ripe pineapple marmalade and a lot of acidity. Nevertheless surprisingly fresh and a great wine, although for d’Yquem a little disappointing. (7186 views) |
| 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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