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Community Tasting Notes (average 116 notes) - and median of 95 pts. in hiding notes with no text
| ||Tasted by willthethrill on 5/22/2015 & rated 89 points: Too unbalanced. the first Y'quem I did not finish :( (181 views)|
| ||Tasted by dcwino on 4/22/2015 & rated 97 points: Cheval Blanc and D'Yquem dinner with Pierre Lurton and Bernard Burtschy (Taberna del Alabardero, Washington D.C.): It is always compare the 80s D’Yquem. The 90 is bigger and dense where the 86 is more precise and fresher. Very fresh nose of perfectly ripe yellow peach, botrytis, spice spices and honey. Very polished cool palate and lovely precision. Just lovely wine displaying perfect balance. Really enjoyable and ready to go. (1102 views)|
| ||Tasted by ageverett on 4/18/2015 & rated 96 points: Just a gorgeous wine, still in its youth. Popped and poured in cellar. Medium gold color. Expressive nose of honeysuckle, apricot, pineapple and a grounded tone of vanilla. Medium weight. Finish is long and enduring. Amazing way to end the evening. (832 views)|
| ||Tasted by dharrison93 on 1/21/2015 & rated 96 points: Medium amber in color ,the wine is currently at it's apogee.|
An expressive nose of pineapple, apricot and caramel.
Tasting confirmed this luscious mixture, with a hint of spice.
Long, long life ahead. 20+ years, but why wait at age 28?
Superb D'Yquem. (1897 views)
| ||Tasted by Sharmajd on 1/5/2015 & rated 95 points: Medium gold color. Beautiful bouquet of pineapples and ripe apricots. Well balanced with full concentration of flavors yet great acidity. (1918 views)|
| ||Tasted by steinersing on 12/20/2014 & rated 95 points: confident sweet wine - everything in its place - great (2114 views)|
| ||Tasted by Naplesgolfer on 12/19/2014 & rated 95 points: beautiful , very integrated and all in balance. needs 20 more years to show it's potential. I won't open another for 5-8 years to check. (1871 views)|
| ||Tasted by dcwino on 12/18/2014 & rated 98 points: Holiday Bordeaux Dinner with Eric - 82, 89 & 90 FGs among others (The Grill Room at Capella Hotel Georgetown): This particular bottle is incredibly fresh. Perfectly ripe yellow fruits, peach, apricot, spicy spices, botrytis, coconut and honey. Fresh palate, exceptional precision, intense yet airy palate that I only get from D’Yquem and some Climens, bright acidity and incredibly long seamless finish. Great showing. (2410 views)|
| ||Tasted by Eric on 12/18/2014: A great dinner at Capella in DC (Washington DC): Holy moley! This is amazing. Vibrant and powerful with a massive cornucopia of Yquem flavors. There is a nice hint of white pepper. Really a great bottle of Yquem. (1933 views)|
| ||Tasted by ove_stammrud on 11/3/2014: Våt ull, voks, aprikos, honning og tørket frukt på nese. Flott balansert med elegant overganger. Smaken i munn bekfrefter duften. Stor fylde og konsentrasjon med lang fin utgang. Fortsatt noe ung i utrykket. (2068 views)|
| ||Tasted by hondius on 6/9/2014 & rated 95 points: What can I say but that d'yquems are in a separate category. It did not have the deep balance of acidity and depth of sweetness that I remember of other vintages but very wonderful nevertheless. At almost 30 years old, just delicious! (3302 views)|
| ||Tasted by salil on 11/21/2013 & rated 93 points: Bottle of Pain dinner (Ibiza, New Haven, CT): Served with foie gras before we moved into the reds. The aroma is brighter and more floral than I usually expect from Yquem - there's the classic Yquem apricot marmalade, vanilla and honey flavour profile, but also a bright citric and floral topnote to the scent that makes this really lovely to sit and smell. Great balance on the palate, richness and intensity matched by bright acids, though the alcohol (14%) is perceptible as this warms up a little. (5589 views)|
| ||Tasted by dcwino on 9/22/2013 & rated 95 points: A small gathering at Mark's duck house - Grange, A shot in the dark, Rousseau, Yquem and more. (Marks duck house, Falls Church, Va): Coravined by Paul a few days prior and popped and poured the remaining 1/3. Botrytis dominant nose, ginger candy, dry apricot, vanilla and spicy spices. As usual, intense yet airy palate and bright acidity. Perhaps not as dense as the 88 but beautifully polished. I have not had the pleasure of tasting the 83, 86, 88 and 90 together but based on my experience any one of the four can show the best in any given day. (5649 views)|
| ||Tasted by Goldstone on 8/9/2013 & rated 94 points: Friday Dinner with Friends (St. Betty, IFC Mall, 8 Finance Street, Central, Hong Kong): Opened but not decanted for a couple of hours before serving. Deep yellow gold in colour. Nose is a huge initial blast of botrytis - like opening a furnace door. Dried but soft apricots. Burnt sandalwood. Wafts of incense and light whisps of patchouli. Air-dried peaches emerge. Palate is fantastic burnt ochre, burnt caramel, charred peach stones and apricot stones. A dry burnt finish. I love the dryness and burnt quality, which was more abundant than absolute sweetness. Good resonance in the head and very long length. Heady reverberance on the finale. This drank beautifully with a superb couple of souffles and then continued to impress as we just sipped more glasses slowly over end-of-dinner conversation. So nice to share a 75cl bottle between just the 4 of us. Beautiful....but short of silence-creating (you need the 2001 for that). (5497 views)|
| ||Tasted by Sheila62 on 5/12/2013: This got better as it opened up but was somewhat closed. Tropical fleshy fruit on a think skeletal frame. I was hoping for more (5794 views)|
| ||Tasted by Vintomas on 5/4/2013 & rated 95 points: Château d'Yquem tasting (Stockholm): Appearance: dark golden yellow|
Nose: spicy honey, dried apricots, botrytis, saffron, some solvent or glue notes, some cellar and oxidation notes (of a type that can be fund in completely different old wines, such as really old Riesling) that decreased with time.
Palate: very sweet, viscous, spice, dried apricots, botrytis, good acidity, very concentrated, aftertaste with menthol.
Summary: some funky elements in the nose, otherwise spicy and massive style. 95 p?
This bottle had a murky cork, which could explain the funky elements in the nose. The fill level was top shoulder (ts), which usually should not mean too much of a problem for a 27 year old wine. (4397 views)
| ||Tasted by jhngo on 4/27/2013 & rated 95 points: Thinest cleanest yquem yet. just clean crisp with no cloying sweetness. a beautiful wine no signs of aging at all. a bit tight on finish. (3878 views)|
| ||Tasted by jdesimone4 on 4/23/2013 & rated 93 points: It was excellent but has lost a little. A bit syrupy. (3490 views)|
| ||Tasted by moreplease on 2/17/2013: Apricots and almonds on the nose. Rich and full but not completely together. Bet very nice. (3976 views)|
| ||Tasted by PinkMoonWinery on 1/22/2013 & rated 93 points: My 30th Birthday Tasting; 1/20/2013-1/22/2013 (Martin's House): This was decanted for 5 hours and it was not enough. Still quite closed down, I felt it needed at least a day of decanting. Almond paste, apricot and nice elegance but it was like an iron fist in a velvet glove reluctant to unveil it's full potential. (4661 views)|
| ||Tasted by drdecanto on 12/2/2012 & rated 95 points: Unctuous. Apricot, peach, pineapple and honey. Gerat balance and acidity. Not overly sweet. Persistent in the mouth and on the finish. (4205 views)|
| ||Tasted by psmith on 11/23/2012 & rated 94 points: Friday after Thanksgiving II (Palm Beach Gardens, FL): From 6L. Some petrol that’s especially surprising in this format. Tropical fruits. Very nice. (4456 views)|
| ||Tasted by Burgundy Al on 11/23/2012 & rated 93 points: Friday after Thanksgiving (FAT) (Palm Beach Gardens FL): From 6L. Tasting, brief note. Lush and tropical fruit with a wonderful unctuous, oily character. (5235 views)|
| ||Tasted by Goldstone on 10/13/2012 & rated 94 points: "Eagle's Nest" Dinner (Pok Fu Lam, Hong Kong): Decanted for an hour or so before serving. Light copper-gold colour. Nose is WOW!...an Andy Warhol painting BLAM! of confit apricot and confit peach and smoke from a burned taper....and botrytis....so alluring. Palate is medium-bodied great purity of ripe fresh apricot then a follow-through of plums and apricot stones...then a finish of dry somoky gunflint and acacia honey......so beautiful and mesmerising. Endless light and honeyed resonance on the finish...but actually very deep. A lovely deep and pure burnt caramelly quality comes out with extended time in the glass which adds an extra dimension to the final resonance. Stunningly good. I could have scored this higher. (4825 views)|
| ||Tasted by Goldstone on 9/15/2012 & rated 94 points: "Mr. & Mrs. White" Birthday Dinner (Private Room, Caprice Restaurant, Four Seasons Hotel, Two IFC, Hong Kong): Three bottles decanted 3 hours before serving. Colour is late autumnal busnished gold. Nose is…..oh, gosh!...white nougat and botrytis…..smoky caramel….white mushrooms. Palate is silky sweet, smoky caramel, confit Dragon Fruit (that’s a first!), confit apricots, confit smoke! (I think I mean a sandalwood spice and smoke). Really opulent and beautiful concentrated apricot purity of finish…..it is really easy to just drink glass after glass. However, there is a touch of flatness that leaves it short of perfection (compared to the 2001)….and not quite so memorable as when drank on other occasions. But what the hell, there are enough angels dancing on my tongue for me to be blissfully happy. (4744 views)|
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|By Jancis Robinson, MW|
(Ch d'Yquem Sauternes White) Subscribe to see review text.
|By Richard Jennings|
(Château d'Yquem) Light medium golden yellow color with 1 millimeter clear meniscus; botrytis, powdered sugar, baked apple nose; rich, creamy textured, silky, luscious yet delicate, powdered sugar, peach syrup palate; long finish 94+ points 94 points
|By Richard Jennings|
(Château d'Yquem) Medium dark apricot gold color; lovely, rich, botrytis, baked apricot, creme brulee nose; rich, unctuous, tasty, ripe apricot, baked apricot, creme brulee palate with good acidity; long finish 94 points
|By Richard Jennings|
(Château d'Yquem) Light medium apricot orange color; lime, quince and green tangerine nose; tart, orange, orange honey, lime, marmalade, green apple and tart peach palate, young with good acidity; long finish 93+ pts. 93 points
|By Richard Jennings|
(Château d'Yquem) Dark golden color; sugary, honey, coconut and pineapple nose; youthful and solid palate of tart apricot, pineapple, tart peach, with honey, minerality, good acidity and good depth; long finish 95+ pts. 95 points
|By Richard Jennings|
(Château d'Yquem) Medium orange color; brown sugar, orange, tart orange, caramel and brown sugar palate; medium-plus finish 94 points
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)
Bordeaux Bordeaux Wine Guide
Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux)
History of Bordeaux
History of 1855 Bordeaux Classification
Sauternes 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.