Initially, lots of oak and minerality along with lean stone fruit and orchard fruit. Oak was a bit of a mess until 30 minutes in, reintegrating into a beautiful GG with ripe green fruits and lean peach, backing of vanilla and cedar. Slightly rounder than what I was expecting, the wine still showed good precision and restraint. An ever so tinge of that Riesling sweetness on the long finish. Could use slightly more acid, but still enjoyable. I'm not sure how this will age, but probably a GG for earlier drinking considering the vintage as well.

Med-deep ruby. Fresh red fruit, sour cherries, ripe strawberries, great oak integration with spices, licorice, and clove, earthy backing without muddling the fruit. Grippy yet still silky mouthfeel, with plenty of acid. This was a delicious wine, very enjoyable right now. Paired with squab at The Grill.

[Yquem flight at The Grill]
Honey and tropical fruits, pineapples, botrytised notes, honey peaches. A little simple right now, needs time although it also doesn't have the ideal acidity that I look for in dessert wines. Potentially 94+ with age

[Yquem flight at The Grill]
Nose of creme brulee and burnt sugar. On palette, botrytis, meringue and pineapples (like a baked Hawaiian), tropical fruit, burnt sugar and dark caramel. More complexity than the 06 and fairly balanced right now. Pretty good to drink right now.

[Yquem flight at The Grill]
Caramel, toffee, darkened sugar (not as bitter as burnt), rum raisin, dates, candied pineapple. Balanced and complex, perhaps slightly cloying, but is the best Yquem of the flight as it has the perfect amount of complexity right now.

[Yquem flight at The Grill]
On the nose, rubber, peach, burnt sugar. Palette also carries rubber (slight VA or something odd), dates, raisins, slight mushroom and earthiness. Really great acid still, fruit fading for the most part into tertiary notes. Most developed, but not really hitting the notes for me as it was my least-liked Yquem.