2019 Chateau d'Yquem, Sauternes, Bottle (750ml)
Price On Request
97LP97JA
Critic key
LP = Lisa Perrotti-BrownJA = Jane Anson
Product Description
LP97 The 2019 d'Yquem is composed of 55% Semillon and 45% Sauvignon Blanc. Pale lemon-straw in color, it bursts from the glass with showy notes of apricot preserves, key lime pie, and cedar chest, leading to hints of candied ginger, pear drops, and honey toast. The palate is super-charged, full-on rich, and decadent, with soft acidity and epic length.
JA97 Clear push and pull between acidity and lusciousness from the first moments. A higher percentage of Sauvignon Blanc than in a typical year, showing in sculpted gunsmoke and white truffle on the opening beats. Fresher flavours continue with lemongrass and lime zest, broadening out into luscious mango, grilled caramel, pineapple and brioche, and a welcome edge of bitterness on the finish with mandarin peel and oyster shell salinity. As has so often been the case in recent years, the team at Yquem needed to hold their nerve, as a dry September meant the noble rot took its time to get underway, with harvest finally taking place from around October 10 though to early November. 138g/l residual sugar, 10hl/h yield. Organic conversion began in August 2019, with certification expected 2022. Winemaker Sandrine Garbay.
JA97 Clear push and pull between acidity and lusciousness from the first moments. A higher percentage of Sauvignon Blanc than in a typical year, showing in sculpted gunsmoke and white truffle on the opening beats. Fresher flavours continue with lemongrass and lime zest, broadening out into luscious mango, grilled caramel, pineapple and brioche, and a welcome edge of bitterness on the finish with mandarin peel and oyster shell salinity. As has so often been the case in recent years, the team at Yquem needed to hold their nerve, as a dry September meant the noble rot took its time to get underway, with harvest finally taking place from around October 10 though to early November. 138g/l residual sugar, 10hl/h yield. Organic conversion began in August 2019, with certification expected 2022. Winemaker Sandrine Garbay.