Community Tasting Note

acyso wrote:

Saturday, September 3, 2016 - Dinner at Ruxbin (Chicago, IL): From half-bottle. I think one of the most common issues with Yquem (especially among sweet riesling drinkers like myself) is that it is much, much larger scaled than a TBA and doesn't have quite the same low-alcohol high-acid cut. I also happen to think that is the case because I imagine most Yquem is not decanted at least half a day in advance. Certainly, when I opened this half-bottle this morning, I thought it was showing like an overblown caricature of a sweet riesling, ungainly and bulky. But 12 hours later, this was a different beast altogether. The nose shows an immense amount of botrytis, along with tons of sweet apricots (almost apricot jam, really). There's also that classic touch of Yquem coconut. The alcoholic heat I detected this morning has fully receded, and instead there's a really lovely cut of acid running through an otherwise very thick and sweet wine. The spiciness here is absolutely incredible. This is a wine certainly deserving of its place on the Yquem pantheon of heroes.

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