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1967 Château d'Yquem |
| Vintage | 1967 |  Label 1 of 45   | |
| Type | White - Sweet/Dessert | ||
| Producer | Château d'Yquem (web) | ||
| Variety | Sémillon-Sauvignon Blanc Blend | ||
| Designation | n/a | ||
| Vineyard | n/a | ||
| Country | France | ||
| Region | Bordeaux | ||
| SubRegion | Sauternais | ||
| Appellation | Sauternes |
| Community Tasting History |
Community Tasting Notes (average 97.6 pts. and median of 98 pts. in 37 notes) | |
| Tasted by UTPK on 1/31/2010: Wow! My first bottle out of three.This is the most astonishing Yquem I have ever had apart from the 1921. Very amber in colour, beautiful! The nose evlolves and changes continuously in the glass. Extremely multifaceted. Notes of raisins, candies peach, sweet glue (!) caramel and toffee. The nose resembles a very sweet chenin blanc from e.g. Pierre Bise or Patrick Baudoin, but with more layers and complexity. The attack is very well balanced and not cloying and sugar sweet at all. On the palate it is penetrating with the acidity playing an important part. It coats every corner of your mouth, and spreads out to a very rich and subtle taste which mirrors the nose in a very convincing way. The finish with the acidity and fruit in perfect balance lasts forever. I can still taste it! This i a wine which explains why Yqem is the greates sweet wine in the world. In it's youth one can taste other sweet wine which resembles it, but with age there is no comparison. (btw we tasted a 1999 Yquem together with the 1967 for comparison, and the 1999 tasted like water and acid with an invisible nose, the difference really was that big!) (132 views) | |
| Tasted by Anonymous on 12/14/2009 & rated 98 points: 42 years old and it is still a baby. I want to set it down for another 100 years and taste it again (with my time machine?). The ’67 d’Yquem is an amazing wine that I preferred over 2001 by a nose. Will the 2001 be superior if it had 42 years of age, that I cannot say. A profound wine and among the best I had all year. (561 views) | |
| Tasted by Anonymous on 11/4/2009 & rated 97 points: This is one of the most profound wines of the year for me. Color was burned carmel. Brilliant and clear with an inviting warmth. The nose was exploding with some citrus notes mixed with a great earthiness and creme brulee. It was also an amazing match with the blue cheese. A funky pairing of the cheese and salitness with a subtle fruitiness. The wine wass mouthocating and the finish lasted at least a minute and a half. A big Wow! (953 views) | |
| Tasted by dst on 10/30/2009 & rated 97 points: Beautiful wine, aged nicely. (921 views) | |
| Tasted by Anonymous on 10/2/2009 & rated 95 points: 1967 Château d'Yquem (Frankrijk, Bordeaux, Sauternais, Sauternes) Kleur: Bruin / Coca-Cola kleurig Aroma / bouquet: Eén van de meest 'gebrande' wijnen van de line-up waarbij honing en caramel neigt naar hopjes. Daarnaast vanille, gedroogde ananas. Smaak / Afdronk: Ook in de mond is dit één van de wijnen met het meest 'gebrande' karakter. Zachte zuren met een overweldigend zoet, veel structuur. Algemeen / potentieel: Proeverij van de jaren 67, 71, 75, 76, 86, 88, 89, 90, 97, 99, 01 50 + Kleur: 5 + Aroma / bouquet: 14 + Smaak / Afdronk: 18 + Algemeen / potentieel: 8 = 95/100 (1216 views) | |
| Tasted by MauriceE on 10/2/2009 & rated 99 points: Yquem "great years" tasting (Seinpost (Scheveningen, The Netherlands)): Tasted at a vertical Yquem tasting at Seinpost (Scheveningen, The Netherlands). For me this was my favorite until we had 2001. But then 2001 blew away virtually all other bottles. We had: 1955, 1967, 1971, 1975, 1976, 1986, 1988, 1989, 1990, 1997, 2001 and Climens 2001. My top 3: 2001, 1967, 1988. (1135 views) | |
| Tasted by Vindeciel on 5/9/2009 & rated 99 points: It might be a sin to rate this beast below 100, but follow my logic. Drank two wines this evening, the 67' Yquem and an 86' Mouton Rothschild. We drank the Mouton with dinner, and saved the Yquem as a dessert course, paired with an artisinal cheese plate. The 67' Yquem is nearly flawless, a beautiful medium amber/honey color with a beautiful slight taper of color on the meniscus. I recall drinking a 75'Yquem that was significantly darker in color than this one. Apricot, some acidic orange and a mind-blowing finish. This is a wine that you want to keep drinking all night. I made sure to leave a half glass in the decanter for the Sommelier. Nothing adds to a great wine experience like sharing with those who will appreciate it. The ONLY reason I chose not to give this beautfy 100 pts is that in comparison to other Yquem vintages I have tasted, I found it an unusual year. Not a typical Yquem. I have only rated maybe two or three wines at 100pts, however. What I WILL say is that the evening was magical, and the 67' Yquem was the perfect end to a wonderful meal. (1847 views) | |
| Tasted by winefool on 11/29/2008: Celebration Dinner (Chicago): Since it's one of the only great birth year wines for me, I've always wanted to taste this. Next time I'll have to arrange it at the beginning of the evening instead of the end! Full deep orange gold color. Big bold bright orange botrytis nose. Same notes carry through on the palate. Breathtaking balance and acidity on a mildly sweet honey orange fruit palate. Very nice. (2414 views) | |
| Tasted by Anonymous on 11/27/2008 & rated 100 points: Dessert was incredible with my FIL the chef cooking 12 different pastries............but the D'Yquem as expected stole the show............this wine is one of the most complete stickies one can ever taste. I have never had a bottle rated lower than 100..............it is perfection defined. As I type this i have 2 ounces still to drink............carmel in color and amazing in aroma.overwhelmingly unctuous............apricot vanilla and honey flowers with serious complexity. Finish was close to 90 seconds. The mid palate was loaded with fig apricot honey pineapple and spice with massive finish.............just an amazing bottle of wine. (3736 views) | |
| Tasted by davidn on 4/15/2008 & rated 100 points: Burg Group at Plumed Horse 4/15/08 "Hobo Dinner". How magnificent can a wine be? Certainly not more than this one. Probably the créme de la créme of any Yquem I've had made in the last half of the 20th century. A beautiful clear amber with a bouquet of honey, ripe apricot, orange spice and vanilla. Flavors were intense to say the least! Layer upon layer of sweet, opulent fruit of the perfect sweetness, the acid that a Sauterne must have is integrated perfectly. The finish?... I don't remember! All I remember is floating on a cloud when JD poked me saying "wake up"! He said I was out for 10 minutes. (3792 views) | |
| Tasted by Richard Jennings on 4/15/2008 & rated 98 points: A Hobo's Dinner - Tax Day 2008 (Cult Pinots, Chards and Cabs) (The Plumed Horse Restaurant, Saratoga, California): Beautiful medium dark orange color with red lights and pale meniscus; heavenly orange, caramel and creme brulee nose; tart orange, creme brulee, juicy, with great depth, apricot, dates, good acidity; long finish (3575 views) | |
| Tasted by Dulcie and Aylwin on 3/10/2008: I will probably be chastized for leaving some till the next day, but so be it. Simply corked and left in the fridge overnight, the great nectar showed no sign of deterioration the following day; this is no fragile, delicate specimen at death's door. We all thought it had changed though: the distinct orange peel bitter component was muted and a fresher citrus element surfaced. In a way it was softer and more approachable. Is it possible it could actually be improved? (3741 views) | |
| Tasted by Dulcie and Aylwin on 3/9/2008: Well, here it is: the end of a 25 year journey. We had purchased the bottle at Peterson's Wines and Liquors in Westfield New Jersey in 1982. A pact to drink it together did not go unforgotten and this year an opportunity arose to open it. Any temptation to parlay that modest outlay of $75 into a potentially large profit quickly dissipated. The level was around the top of the shoulder. The colour was a deep orange gold of glinting intensity. The cork was very soft and moist and broke on removal but the lower portion emerged intact. One is met with a rush of honied, unctuous, intense caramel. Allowing the aroma to intoxicate for a while, a sip reveals the intense concentration of a fully mature, but not old wine. A dominant note was Seville orange peel, a slight bitterness there, with apricot and concentrated honey. Not simply sweet. A hint of acidity in the finish. We were not disappointed after all these years of storing and moving the wine to find it perfectly fine and beautiful. (3737 views) | |
| Tasted by Vine on 12/23/2007: Wine #3: Chateau d'Yquem 1967 (750ml). I have not had this wine since the mid-80's and it was worth the wait. This particular bottle was purchased at auction in the late 90's, but the wine was imported to North America by Acadian Distillers Limited of Bridgetown, Nova Scotia. No alcohol percent declaration on label. Fill level to base of neck. Dark golden / caramel colour. Orange peel, cognac, marzipan, honey on the nose. Surprisingly fresh tasting for a 40 year old wine, with complex layers of sugar plum, orange and honey. A long finish, with a slight acidic note at the end. This was, and still is, a great wine. After we finished, we each had a small taste of the last of a bottle of Dow's 1977 Vintage Port opened the previous night for context purposes. Perhaps unfair, but on comparison the d'Yquem quality shines through. (4145 views) | |
| Tasted by Eric on 11/21/2007: A decadent 30th birthday for Justin Wells (Sammamish, WA): Perhaps the only disappointment of the night. I had this wine once before in 2004, and it was a religious experience. Perhaps my expectations were too high for this bottle? We debated whether to have this early or late, with a compromise being reached of a glass poured early. The nose was haunting with toasted coconut, orange marmalade, and honey, so unctuous and alluring. I just wasn't ready to go here yet though. Revisited later, the nose was still the same. The palate was similarly explosive with layers of caramel and orange syrup. However for me, it was too much with a burned note to the caramel and a bitterness to the thick, twangy botrytis. I wanted more snap and acidity, more fireworks and vibrancy. The wine was enormously complex, but increasingly I find a heaviness to older Sauternes with something offputting about those burned caramel flavors. (4939 views) | |
| Tasted by gorm on 8/30/2007 & rated 97 points: Uncorked DK tasting: 1993 Burgundies and some other wines that were actually great! (Peter Solberg): (served blind) Dark orange, actually more red than orange. On the noses there's marzipan, sweet caramel, christmas spices, glue, orange peel and lots of other immensely pleasing and mature notes! In the mouth it is incredibly sweet and fat, yet light on its feet, borderline ethereal and with acid enough to suggest that it will last another 30 years at least. This is as good as mature sauternes gets! (4722 views) | |
| Tasted by winenutnyc on 7/11/2007: paired with coffee crusted foie gras. Liquid peach essence with caramel ovetrones, but not cloying at all. reminded me of a hot summer day's dessert, which it was. very young- plenty of life left. (4726 views) | |
| Tasted by GraemeG on 7/2/2007: NobleRottersSydney - Wines beginning with 'Y' (Alio's, Surry Hills): [cork, A$18] Yup. Eighteen bucks. That’s what this Yquem cost in the early 70s, when first purchased. Forty years old, one owner, never raced. Level just into the neck. Dark amber verging on brown, worringly. There is some spirity old toffee-fruit richness, but the aromas are distinctly maderised. The palate offers a sort of decayed richness; cumquats, ginger, and a generally caramelized aura are the chief hallmarks. This was opened some hours prior to consumption – would it have been better to wait? Medium bodied, with decent length, it’s both exciting and frustrating to taste. Mostly because in this semi-decayed state, there’s still enough skeletal richness to hint at how great this must have been at its peak. The balance along the palate is still impeccable, yet much of the richness has since departed, a crumbly cork perhaps hinting at the oxidative nature of the problem. Still, a privilege to taste – and in significantly better condition than the ’55 tasted at the beginning of 2005. Medium length finish which manages to be sort-of dry and sweet at the same time. In all honesty, a disappointment given the reputation of the vintage. Them's the breaks... (1518 views) | |
| Tasted by DelYap on 4/25/2007 & rated 99 points: Dinner at Ray's; Older Burgs, Bordeaux and Italian (Vancouver, BC): This was otherwordly and my WOTN. Incredible finish edging out the 1955 Biondi-Santi. On the palate caramel, nuts and honey. Just a crazy finish on this wine with silky mouthfeel. (5286 views) | |
| Tasted by jivey on 3/1/2007 & rated 90 points: No Notes (3526 views) | |
| Tasted by Anonymous on 1/16/2007 & rated 99 points: Dinner at Beaune Wine Bar. This was my WOTN for the whites. Simply mesmerizing. Caramel, burnt toffee, creme brulee, honey coated pecans, candied apricots, do I need say more. Sappy yet silky. How is this possible?!?!?!?!?!? (6055 views) | |
| Tasted by BradE on 1/13/2007: Tampa Part II: 47 Cheval, 47 Petrus, 20/26 Haut Brion, 28 P Clement, 26 GL, 59/82 Lafite, 53 Latour, more...: For me, this is an OMFG wine. Absolutely gorgeous. The richness and strength are exceptional. (5898 views) | |
| Tasted by rsepulve on 12/26/2006 & rated 100 points: Perfect wine! Dark caramel color. Thick and viscous. Caramel, honey, creme brulee, and nuts on the palate. Silky, perfectly balanced with a finish that would not quit. You could literally still taste it hours later. Loaded with depth and complexity, and still very elegant. Hard to imagine a better wine! (5514 views) | |
| Tasted by cwheeler on 12/7/2006 & rated 97 points: A decadent evening (Sydney, Australia): A deep caramel colour. A bursting nose that really grabs hold of you with its intensity and layers of aroma - caramel, molasses, marmalade, cedar, marzipan, acetone and roasted nuts. The power and depth of the unctuous palate is truly astounding, with waves and waves of complex flavours. Nigh on perfect balance with a clean, lingering finish that left me looking forward to each and every sip. Superb. (5821 views) | |
| Tasted by BradE on 10/14/2006: This was close to a perfect bottle of Yquem. I've had a lot of great older Yquem, many much older than this, but this was close to the best bottle I've ever had. Mmmm. (5763 views) | |
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Dessert Wine (Wikipedia) Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia) Vins Bordeaux (Conseil Interprofessionnel du Vin de Bordeaux) | Simple Bordeaux primer 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. |
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