consistent with other recent notes... glorious and amazing! life changing. A white wine that is brown and tastes of toffee. clean and fresh though, incredible line and length and hugely expansive; 1 minute finish. amazing. from Rob M at Philip M
Dark brooding and blackish brown. What a glorious wine! Full of life , vigour and presence. Deep amber chocolatey rich sultana and sticky dates. Ultra uber rich sweet concentrate of Sauternes. At such a grand old age this is definitely going to last another century!
Birthday dinner for Alex, William and Gina 2014 (Cove99, Peck Seah Street, Singapore): The pièce de résistance - the legendary 1929 d'Yquem. It was a worryingly deep, dark brown, almost black in the bottle - motor-oil if you will - but thankfully, this was completely alive and tasted far better than it looked. I just loved the nose on this. Deep and subtle, this was a darker, maltier nose than on younger d'Yquem. Gone are the dried apricots and mangoes of youth, in their place were ripe prunes and plums and Christmas fruitcake, with layers of treacle and malt honey, gula melaka and toasty coconut candy, and just that little spine of mineral set beneath it all. A lovely and complex and mellow bouquet, yet one that was very fresh smelling indeed. I was a bit hesitant on the palate, hoping that it would somehow match up to the nose. One sip though and wow. It was still richly textured, quietly powerful and still very much alive, with wonderful acidity that made the wine almost tingle with a deep set energy. It reminded us somewhat of great old Tokaji in that respect. In the mouth, glowingly sweet, matured flavours of malt and treacle and brown sugar, fruit cake and dried cherries and cherry skin were matched with fresher notes of caramelised apples and kumquats, all seasoned with dashes of Christmas spice and a light touch of smoky mineral. There was lots going on here, and all very effortlessly so as well. The finish feinted at fading away quite quickly at first, but grew in length with time and air, with warm spice nestling amidst more of those citrus fruit peel notes. Really yummy stuff. When it was first opened, a little heat at the edges and just that hint of a bald patch past the midpalate seemed to be the only weaker notes that hinted the age, but even those faded with time. This may note have been the mind-blowing blockbuster that one would expect from a wine of legend, but then again, few of such wines live up to their reputation, especially at 85 years of age. It was nevertheless a brilliant wine, seemingly ageless, and wearing its strength with an effortless elegance that marks only the very best d'Yquems. Thank you Ming for sharing this special treat.
Legendary Château D'Yquem Tasting * 1893 - 1983 * (Old Swiss House, Lucerne, Switzerland): This is a monumental d'Yquem, never did I have such a complexity in a Sauternes. It is IMHO the interaction of elegance and power that makes this wine the absolute Uber-Yquem. While the 37 was also a superb d'Yquem this had one notch more of everything. The color was a deep amber with bright edges. Nose showed Apricot yelly, caramel and orange peel. The sweetness (residual sugar 160gr/l) and the acidity (6gr./l) makes this wine so balanced. Flavors of Chestnut honey, malty flavors and apples. It reminds of a old Tokaj Essencia. Monumental wine! No hurry to drink.
Rare Wine Dinner (Sydney, Australia): A Belgian négociant bottling. Deep brown, with a rusted-gold coloured core. The nose showed volatility initially but revealed ground coffee, orange peel, quince, marzipan and roasting nuts during its time in the glass. The palate is extraordinary - out of this world in fact, a striking richness paired with flawless acidity which led into an explosive and nearly endless finish. After an hour in the glass it had built and somehow amplified in intensity. This was a superb wine with no doubt, but if I may be permitted one criticism it is that the nose didn't quite hit the same level of brilliance as the palate, but this is a minor point in the overall context. I left some in my glass until near the end of the dinner and it wasn't until the last stretch, after many hours, that it finally started to fade away. A privilege to try and something I'll remember for a long time.
Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.