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Château d'Yquem 2010
Sweet wine | 1er Cru Classé Supérieur, Sauternes AC
The pleasure provided by tasting Yquem is a delicate sensation to express. Yquem is harmony in the complexity of flavors and aromas, a harmony that evolves, whose constituents blend to give birth to other balances, to new harmonies over time.
- France Bordeaux
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Sauvignon blanc
Semillon - 8 - 30 years and over
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98 100Robert Parker's Wine AdvocatePale to medium lemon-gold color, the 2010 d'Yquem has retreated into its shell at this youthful stage, offering spritely suggestions of lemon curd, lime cordial and green mango with wafts of honeysuckle, spice cake, sea spray and beeswax plus a hint of gingerbread. The palate really comes through with super intense, tightly wound citrus, savory and mineral layers carried by a laser-precise backbone of freshness, finishing with crazy persistence that lingers a full three minutes and then some. This is going to be a very exotic, opulent Yquem!
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97 100James SucklingThe purity of Botrytis in this wine is so impressive with dried fruits such as apple and mango. And then spicy character. Full body and very sweet but it is incredibly fresh and lively. Such class and elegance.
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96 100Wine Spectator
Pale with golden highlights.
Complex, botrytized, pure and beautiful.
Full and melting entry in the mouth then the wine develops with a crystalline touch which brings it closer to a great white wine than to a sweet wine. It ends with a subtly sapid finish enhanced by a magical touch and a rare taste. Its power full of delicacy arouses admiration. (source www.quarin.com, author: Jean-Marc Quarin)
Foie gras, oysters, fish in white sauce (sole, turbot), white meats, poultry, poached pears or apple pie
Serving temperature: 8 - 10°C
Sauternais is a very small appellation located 40 km southeast of Bordeaux. Bordered to the south by the sands of the immense Landes forest and to the north by the fertile Garonne valley, the wine-growing region conceals extraordinary diversity. Clay, sand and gravel are superimposed in layers forming gently sloping hills.
After several pressing cycles, the musts are stored for 3 to 6 weeks in new barrels. This is when the alcoholic fermentation begins for a long period, bottling in the 3rd spring after the harvest.
Cork
Wooden box