Yquem 2013

Sauternes/Barsac, First Growth

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Tasting Notes

Served from an ex-chateau bottle. Bottled in October 2013, the 2011 Chateau d’Yquem is reticent at first, a little stage fright perhaps. It soon recovers and offers gorgeous scents with fresh white peach, nectarine and fresh apricot that are beautifully defined, although there is a veneer of new oak that will need to be subsumed. The palate is well-balanced with superb structure. There is a light spiciness here with great symmetry, and although there is not the persistency of a top flight Yquem, it has a penetration that is compelling. Tasted March 2014.

Score: 96

Neal Martin, Wine Advocate, RobertParker.com 01 June 2014

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. A majority of the 2013 Chateau d-Yquem was picked between September 25 and October 2, augmented by a second trie on October 11 after rains had provoked botrytis and then a third trie from October 21 and 24, before a final pass through the vineyard at the end of the month. Winemaker Sandrine Garbay told me that all the lots were used, but only 40% of the crop made it into the final blend, which equates to around 70,000 and 80,000 bottles. During assemblage of different lots, the blend ended up 30% Sauvignon Blanc, a little higher than usual, and 70% Semillon, while the residual sugar comes in at 140gm/L, which is a little higher than average. The reason is that the fermentation stopped naturally at this level, therefore the alcohol is a tad lower than average at 13.1 degrees.

Score: 95 - 97

Neal Martin, Wine Advocate, RobertParker.com 01 April 2014

70% Sémillon, 30% Sauvignon Blanc. RS 140 g/l - same as 2010 and 2011. Harvested over one month, in good conditions for Sauternes that were excellent for botrytis development. Pale gold, not as lustrous, perhaps, as you’d expect. Really intense nose, no shortcomings apparent here, the flavours are pure and complex and compelling. Marmalade, lime juice, treacle tart and a savoury note too, mushroom, mint, menthol. Beautiful elegance on the palate, wonderful sweetness with precise acidity. (19+)

Score: 19

Jancis Robinson MW, Richard Hemming, JancisRobinson.com Maturity: 2015-2025 01 April 2014

Lush already, this is loaded with mango, creamed peach and papaya flavors, as well as creamed melon and yellow apple fruit. The finish shows almond and meringue notes, with a bright floral chamomile thread. This has a youthful kick on the finish that should settle in. The purity is undeniable, the length extraordinary. Another classic in the making. Tasted non-blind.

Score: 95 - 98

James Molesworth, Wine Spectator 01 April 2014

Excellent intensity and density for this vintage, with ripe pineapple and mango flavours. High residual sugar at 140 grams per litre balanced by fresh, crisp acidity.

Score: 95

Decanter, Decanter.com Maturity: 2021-2030 01 April 2014

Incredible aromas of botrytis, including freshly ground nutmeg and dried mushroom powder. Dried fruits. Full body with incredible clarity and balance. Very dense and gorgeous. Very sweet. It goes on for minutes. Really superb. A monument to the vintage. Breathtaking precision. A severe selection was made: 40% of the production was for the grand vin - about 80,000 bottles made. This is 70% sémillon and 30% sauvignon blanc - a little more of the latter than normal. They started harvesting the same day at Cheval Blanc, which is rare.

Score: 98 - 99

James Suckling, JamesSuckling.com 01 April 2014