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Sauternes/Barsac, First Growth
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Served from an ex-chateau bottle. Picked in one trie, the 2003 Chateau d’Yquem is slightly deeper in color compared to the 2004. It is attired with an intriguing bouquet with Manuka honey, quince, honeycomb and a touch of nougat, though it does not have the pixilation of a top vintage. The palate is unctuous right from the start: gloopy in texture with hedonistic ripe honeyed fruit laced with orange zest and a strong spicy note on the finish. It has moderate length, but finishes with plenty of glycerine in the mouth. This is certainly the finest 2003 Sauternes.
Neal Martin, robertparker.com 01 June 2014
The Yquem 2003 has 145gms/L residual sugar, much higher than the 2002 and 2004 as one might expect given the growing season. The nose does not have the harmony and focus of the 2002 and for this taster lacks a little complexity. A 'fat' nose of orange-blossom, acacia honey and tangible botrytis. The palate has a 'fatness' and richness to it, but I yearn for a little more acidity. Orange peel, nectarine and peach towards the finish. This Yquem has immediate appeal, but perhaps like the 1990 it will be overtaken by fresher, superior balanced Yquems in the long run? Tasted April 2008.
Neal Martin, robertparker.com 01 July 2008
More complexity on the nose than the Rieussec. Marzipan. Richness. Citrus. Nerve. Really deep flavours with good acidity. Tense. Yes!
Jancis Robinson MW, Jancisrobinson.com Maturity: 2015-2035 18 March 2008
Subtle and racy, with lemon rind, vanilla cream and dried pineapple. Very spicy and intense. Full-bodied, with great length and flavor. Electrified yet refined, with medium sweetness and a wonderful finish. I love the class of this, and the length. Has afterburners. Best after 2010.
James Suckling, Wine Spectator Maturity: 2010+ 31 December 2006
No tasting note was given.
Robert Parker, robertparker.com 30 April 2006