2013 | Chateau D'Yquem single OWC

Bright aromas of sliced mangoes, papaya, botrytis, and lemon follow through to a full body. Medium sweet with a phenolic palate that gives the wine structure and beauty. Electric acidity and freshness combined with impressive energy and length.

Reviews:

• Wine Advocate: Firstly, you notice the color, which is a touch deeper than recent vintages at this stage. The bouquet is quite honeyed and rich for Yquem at this early juncture, with subtle scents of peach skin, white flowers, and a puff of chalk and frangipane. The palate is viscous on the entry, all about the texture at first, coating the mouth with luscious botrytized fruit. There are touches of Seville orange marmalade, fresh apricot, a hint of spice and passion fruit. This is imbued with impressive depth and weight, perhaps an Yquem that is determined to make an impression after last year-s absence. It might not possess the finesse of a top flight Yquem, but it has immense power and persistency.

• Wine Spectator: Lightly toasted marshmallow and macadamia nut aromas lead the way, followed by incredibly juicy mirabelle plum, green fig, and glazed pear and peach flavors. As big as this is, there are still plenty of honeysuckle, quinine and chamomile notes kicking the finish into yet another gear. This has purity and length to burn, with decades more to go.

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.

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