2019 | Château d'Yquem | Sauternes

Medium-to full-bodied and medium-sweet with a creamy and round texture. Bright and vivid. Lovely texture.

Reviews:

• Decanter: The 2019 vintage of Château d'Yquem has the highest proportion (45%) of Sauvignon Blanc in any modern Yquem. The Sauvignon Blanc adds to the freshness, acting as a great balance to the succulent, sweet and voluptuous palate. Intense peach and apricot, combined with lemon and orange zest, make this highly appealing to drink right away – an ideal vintage with which to start Yquem’s ‘lighthouse’ project. However, it would be a shame not to give this 10+ years maturation to see how it develops. Very well, I suspect. The growing season was both warm and wet, with mildew a big threat. After a mostly dry September, 40mm rain came at the end of the month, leading to a very short harvest window. All of the Yquem grapes were picked in two tries within a one-week period.

• James Suckling: A juicy Yquem with tarte tartin, salted caramel and dried oranges on the nose and palate. Medium-to full-bodied and medium-sweet with a creamy and round texture. Bright and vivid. Lovely texture. Long. Evolves to caramel and burnt vanilla sugar. 55% semillon and 45% sauvignon.

Producer Information

Château d'Yquem is a property in the Sauternes district of Bordeaux, making what is arguably the world's most famous dessert wine. It was the only Sauternes château rated as Premier Cru Supérieur in the official Classification of 1855, and is priced accordingly. The Yquem estate, owned by the King of England in the Middle Ages, has produced late-harvest wine since at least the late 1500s. The 103 hectare (254 acre) vineyard is situated on the highest hill in Sauternes. The soils here are perfect for the production of sweet wine – a warm, dry topsoil of pebbles and course gravel lies over a clay subsoil that retains generous water reserves, aiding with the development of noble rot, and there are around 60 miles (100km) of drains to prevent waterlogging. At any one time around 12ha (30 acres) of vineyard are either fallow or have young vines not suitable for production. The Yquem vineyard is planted to around 75 percent Semillon and 25 percent Sauvignon Blanc. A team of around 150 expert pickers are used each vintage and make multiple passes through the vineyard to ensure that only fully botrytized fruit is harvested. Yields are very low – about 900 liters per hectare, or around one glass per vine. In the winery, the grapes are pressed three or four times, with increasing pressures yielding lower volumes but higher sugar levels. Yquem is fermented in new oak barrels for maximum control over small lots. The cellar team have an ideal target of 13.5 percent abv for a wine with 120 to 150 grams per liter of residual sugar, though the alcohol content can vary either way by about 1 percent depending on sugar levels. Individual batches organized by day of picking are aged separately for six to eight months, after which the first selection and a preliminary blend is made. Following around 24 further months of aging the barrels are then re-tasted and the best lots make the final wine. On average around 80,000 bottles are produced each year, though in poor vintages the entire crop is sold off anonymously in bulk (this happened nine times in the 20th Century). Yquem can show stonefruit, mandarin, toast and vanilla when young and develops rich complexity with age. In top vintages it can be cellared for 50 years or more. Yquem also makes a dry Bordeaux Blanc called Y (pronounced "ee-grek" in French). This is made primarily from Sauvignon Blanc picked at the start of the harvest, with smaller amounts of Semillon with a little bit of botrytis. The estate was under the ownership or the Lur-Saluces family from 1785 until 1999, when it was sold to LVMH.

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