2017 - Ch d'Yquem 1er cru Classé Supérieur Sauternes
07B7YQUEH12 _ 2017 - Ch d'Yquem 1er cru Classé Supérieur Sauternes - 12x37.5cl
Colour
Port_Sweet
Producer
Château d'Yquem
Region
Sauternes
Grape
Semillon / Sauvignon Blanc
Drinking
2020 - 2045
Case size
12x37.5cl
Available Now

2017 CH D'YQUEM 1ER CRU CLASSÉ SUPÉRIEUR SAUTERNES - 12x37.5cl

Colour
Port Sweet
Producer
Château d'Yquem
Region
Sauternes
Grape
Semillon / Sauvignon Blanc
Drinking
2020 - 2045
Case size
12x37.5cl
Available Now
Duty Paid (Inc. VAT)
Case price £1,816.07 (Inc. VAT)
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Tasting Notes

  • GDH

    Goedhuis, April 2018,
    Score: 93-95

    A glorious Yquem which will not be released until next autumn. Shining gold in colour, honeyed and floral on the nose, with hints of Seville orange and barley sugar. A very layered wine, perfectly pitched between a glorious sweetness and its bright lively freshness on the finish. A dream of a wine.

  • NM

    Neal Martin, April 2018,
    Score: 95-97

    The 2017 Yquem, which was not affected by frost, was picked in two tries from 26 to 29 September and 5 to 10 October. There is 148gm/L residual sugar and a 3.8 pH, alcohol coming in at 13.9°. The early September rain prompted homogenous pourriture noble and this was followed by a warm period that meant that concentration came rapidly. They focused on the best parts of the property, discarding 30% of the parcels. It has a very harmonious bouquet with white peaches, orange sorbet, white flowers and a touch of crushed stone. It has an “airy” nose that gathers pace with aeration. The palate is very fresh in the mouth with slightly less weight and concentration than the 2015 tasted alongside. There are subtle spicy veins interwoven through the final third with hints of freshly shaved ginger that add another dimension towards the finish. This might not be up there with the top tier of Yquem’s over the last century, however, it is clearly a very well-crafted and complex Sauternes that will last many years. 2023 - 2060

  • WA

    Wine Advocate, April 2018,
    Score: 97-99

    There was no frost at d’Yquem in 2017, and botrytis was very regular and even this vintage. The nose opens with very pure notes of freshly sliced oranges, yuzu and lemon barley water with hints of white pepper, fresh ginger and lime cordial. The incredibly rich, unctuous sweetness (148 grams per liter of residual sugar) is beautifully marbled with bright, vivacious citrus fruit and spice flavors, while lifted by well-knit freshness, and it finishes with epic length and great depth.

  • JS

    James Suckling, April 2018,
    Score: 98-99

    The tannins and phenolic tension are very impressive to this. Dried-lemon undertones and burning botrytis. Full-to medium-bodied, linear and racy. Beautiful fruit and intensity. Such clarity. Extreme but wonderful style.

  • DC

    Decanter, April 2018,
    Score: 96

    To overcome the gap between the dry white harvest (16-25 August, even earlier than in 2003) and the noble rot harvest (20 September to 14 October), the team began by picking their best plots on the cooler clay terroirs to ensure maximum freshness. They have expertly managed to retain a beautiful focus, showing pared back but fleshy white peach and pear notes, saffron, white pepper, subtle gunsmoke and slate, followed by a fantastic kick of ginger through the mid palate and beyond. There was no frost impact here, but they were still very strict in the blending, using just 45% of their 17hl/ha crop. This wine has a fairly high 148g/l of residual sugar, with TA6 and 3.8pH (compared to 3.65pH in 2015). They expect to carry out long oak ageing to add structure and to balance the sugars. Expect 80,000 bottles of Yquem. Drinking Window 2020 - 2042

  • MJ

    Matthew Jukes, April 2018,
    Score: 19+

    Only 3ha of the total of 105ha were frosted, and this was a dry wine part of the vineyard, so d’Yquem got off very lightly indeed. It was warm in general here and the vines grew intensively in July and August. In September it rained for two weeks which was perfect for instigating the onset of botrytis. Then a window appeared with warmer, windy weather from the 26th September until 14th October. In the end there were only 2 tries (picks) in the vineyard and the botrytis kept rising quickly throughout this period. They started with the best terroirs to be sure to have the balance of acidity and sugar. With grapes with 28-30 degrees alcohol potential out in the vineyard it was a super ripe vintage. Having said this, these grapes were not used for the Grand Vin. It is odd to have such a big delay between the ripeness of the grapes and the onset of botrytis. They have done some graphs and analysis of 2017 and it apparently resembles 1947! There is less Sauvignon used this year because the grapes appeared tired in the gap between aromatic ripeness and botrytis coming in. In common with other wines the nose is very exotic and creamy. The palate is extremely buoyant with huge sweetness and generosity and the acidity is fighting the fruit from the outset. The freshness comes from the bitterness and zestiness in the flavour as opposed to the acidity which brings balance. Very luxurious, juicy and opulent, only 45% of the total crop (80000 bottles) made the Grand Vin. The fruit and the length are so exuberant and intense and the finish is insanely long. I rather like this wine!

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Producer

Château d'Yquem

Château d'Yquem sits on its own in more ways than one. It has its own rank at the top of the 1855 classification - Premier Cru Supérieur - and it lies near the peak at the centre of the Southern Sauternes appellation. Thomas Jefferson wrote that the best white wine in France was produced there (although it would have been quite a different wine to today's).Once belonging to Eleanor of Aquitaine, Château d'Yquem passed to the french crown upon her marriage to the future King Louis VII. After the marriage was annulled, Eleanor was free to marry Henry Plantagenet, who became King Henry II of England, in 1154. Château d'Yquem remained in British hands until the end of the Hundred Years War (1453).The Sauvage dYquem family acquired it in 1593 and maintained ownership until the 18th century, a time throughout which they modified and added to the Château and the reputation of the wine was sealed.Despite the family losing the estate after the revolution, they managed to wrest control of it once more, and Francoise-Josephine Sauvage d'Yquem again continued to build the estate. The estate passed through the Lur-Saluces family until it reached Bertrand de Lur-Saluces. Bertrand introduced the dry white wine "Y" (pronounced ygrec in french). In 1968 upon Bertrand's death, the estate passed to his nephew Alexandre Lur-Saluces who tended the estate until family politics saw the control of the estate land with LMVH and Pierre Lurton who manages Cheval Blanc (also a LMVH property) now looks after the estate. The vineyards are a total of 113ha in all, only about 100ha are actually in production, thus allowing the the replacement of elderly vines and some land to lie fallow. It is planted with 80% Semillion and 20% Sauvignon Blanc, due to the latter's increased productivity, the end result is a more even distribution in the bottle. Yields are about 9hl/ha compared to 20 to 30 hl/ha in other sauternes properties. The site it particulaly susceptible to botrytis, or Noble rot, which causes the grapes to shrivel whilst concentrating the sugars and introducing levels of complexity. Harvest is extremely labour intensive, with several "tries" picking the grapes in the correct condition. The wine is fermented in Oak with typically three years spent in the barrel. On average about 65,000 bottles are produced every year.

Region

Sauternes

It is not an exaggeration to say that these are the greatest sweet wines in the world. They are the result of a serendipitous marriage of grape variety, location, annual weather conditions and human care and determination. The vineyards are located on the banks of the cool spring-fed Ciron river which, in autumn, flows into the warmer tidal Garonne and creates rolling evening mists which clothe the vines until the afternoon sun burns them off the following day. This cycle creates perfect conditions for the development of botrytis cinerea or noble rot, and the resulting grape juice is a super concentrated sweet, ambrosial nectar which makes the most heavenly and complex wines with extraordinary ability to age. In 1855 the wines were classified into first and second growths, with Ch d'Yquem rightly receivingits own super status of premier grand cru. Other stunning wines include Chx Sudiraut, Rieussec, Coutet and Climens. While seductively fragrant and sweet when young, if you can bear to wait, you will be amply rewarded with lusciously rich, exotically complex wine.