Wine Advocate (100)

Following a very long harvest stretching nearly two months, the 2015 Château d'Yquem came in at 13.9% alcohol and 144 grams per liter of residual sugar, sporting a pH of 3.65 and six grams per liter of tartaric acid. None of these numbers, however, even remotely begin to tell you how profound this wine is. The nose opens with electric notes of ripe pineapples, green mango, orange blossoms and lemon tart with hints of fungi, lime zest, crushed rocks and jasmine. The freshness on the palate is just astonishing, permeating and lifting layer upon layer of tropical fruits and earthy notions, all encased in a sumptuous texture and culminating in a very, very long, mineral-tinged finish. Truly, this is a legendary vintage for d'Yquem. I've been conservative with my drinking window here, and I would not be at all surprised if our descendants are drinking this vintage well into the next century.

James Suckling (99)

A very classic Yquem. Breathtakingly wide spectrum of floral honey, exotic fruit (passion fruit, mango and pineapple), caramel and marzipan aromas. But none of this is a jot too much. In fact, the wine is extremely precise and finely nuanced. Wonderful freshness and textural complexity, in spite of the considerable concentration and extravagance. Very suave and sensual finish that goes on and on. Drink or hold.

James Suckling (98-99)

The tannins and phenolic tension are very impressive to this. Dried-lemon undertones and burning botrytis. Full-to medium-bodied, linear and racy. Beautiful fruit and intensity. Such clarity. Extreme but wonderful style.

James Suckling (98-99)

The tannins and phenolic tension are very impressive to this. Dried-lemon undertones and burning botrytis. Full-to medium-bodied, linear and racy. Beautiful fruit and intensity. Such clarity. Extreme but wonderful style.

Wine Advocate (98)

The 2018 d'Yquem is all lime cordial, grapefruit oil and mandarin peel to begin. With a little coaxing, the fireworks really begin, letting off a whole array of honeysuckle, candied ginger, dried pineapple, lemon pastilles, chalk dust and sea spray scents, followed by a savory undercurrent of shaved almonds, allspice and baking bread. The palate is an exercise in polish and poise, featuring the most gorgeously creamy texture and bright, sparkling freshness, framing all the densely laden tropical and citrus fruit layers, finishing with a powerful BANG of profound floral and spice perfume. It is wonderfully sweet, yes, but that—paradoxically for a "sweet wine"—is almost beside the point.

Wine Advocate (98)

The 2018 d'Yquem is all lime cordial, grapefruit oil and mandarin peel to begin. With a little coaxing, the fireworks really begin, letting off a whole array of honeysuckle, candied ginger, dried pineapple, lemon pastilles, chalk dust and sea spray scents, followed by a savory undercurrent of shaved almonds, allspice and baking bread. The palate is an exercise in polish and poise, featuring the most gorgeously creamy texture and bright, sparkling freshness, framing all the densely laden tropical and citrus fruit layers, finishing with a powerful BANG of profound floral and spice perfume. It is wonderfully sweet, yes, but that—paradoxically for a "sweet wine"—is almost beside the point.

Wine Advocate (98)

The 2018 d'Yquem is all lime cordial, grapefruit oil and mandarin peel to begin. With a little coaxing, the fireworks really begin, letting off a whole array of honeysuckle, candied ginger, dried pineapple, lemon pastilles, chalk dust and sea spray scents, followed by a savory undercurrent of shaved almonds, allspice and baking bread. The palate is an exercise in polish and poise, featuring the most gorgeously creamy texture and bright, sparkling freshness, framing all the densely laden tropical and citrus fruit layers, finishing with a powerful BANG of profound floral and spice perfume. It is wonderfully sweet, yes, but that—paradoxically for a "sweet wine"—is almost beside the point.

Vinous - Neal Martin (98)

Owners LVMH took the decision to delay the release of the 2019 Yquem until spring 2022. It was tasted with winemaker Sandrine Garbay in London. After the summer drought when Sauternes received just 2.5mm of rain until 26 July, that day saw a 112mm deluge that replenished underground reserves and gave ripening the push it needed. Dry and warm conditions prevailed throughout September when there was no sign of botrytis infection. That was finally provoked by 38mm of rain between 21 and 25 of September, followed by warm clement weather. After minor picking of Sauvignon Blanc on 7 of October, the main harvest began in earnest on 10 October. Pickers worked over the following five days, including Sunday. Time was of the essence because, as forecasts predicted, the weather suddenly changed on 14 of October with 40mm or rain. After that, the picking teams skirted between showers between 17 and 22 of October, though by now the fruit had begun to deteriorate. Therefore, the key aspect of this Yquem is the extremely tight picking window. The final blend contains 138g/L residual sugar, which is slightly less than the previous vintage, with 5.5g/L total acidity and 14.4% alcohol. Tasting the 2019, I noticed that it has a slightly paler hue compared to recent vintages (though I never read too much into the colour of young Sauternes.) For certain, it has a highly-aromatic bouquet that is beguiling in purity, enticing aromas of honeysuckle and saffron, soon joined by camomile, white flowers and orange blossom. It has wonderful delineation and gains intensity with aeration. The palate is supremely well-balanced with fine bead of acidity. Very harmonious and armed with just the right amount of viscosity, this Yquem is surprisingly understated at first but gains presence, offering irresistible flavours of layers of honey, lemongrass, lemon thyme and orange pith. Yquem is so tempting in its youth, but I feel that this vintage will repay those with the nous to cellar for at least a decade.

Vinous - Neal Martin (98)

Owners LVMH took the decision to delay the release of the 2019 Yquem until spring 2022. It was tasted with winemaker Sandrine Garbay in London. After the summer drought when Sauternes received just 2.5mm of rain until 26 July, that day saw a 112mm deluge that replenished underground reserves and gave ripening the push it needed. Dry and warm conditions prevailed throughout September when there was no sign of botrytis infection. That was finally provoked by 38mm of rain between 21 and 25 of September, followed by warm clement weather. After minor picking of Sauvignon Blanc on 7 of October, the main harvest began in earnest on 10 October. Pickers worked over the following five days, including Sunday. Time was of the essence because, as forecasts predicted, the weather suddenly changed on 14 of October with 40mm or rain. After that, the picking teams skirted between showers between 17 and 22 of October, though by now the fruit had begun to deteriorate. Therefore, the key aspect of this Yquem is the extremely tight picking window. The final blend contains 138g/L residual sugar, which is slightly less than the previous vintage, with 5.5g/L total acidity and 14.4% alcohol. Tasting the 2019, I noticed that it has a slightly paler hue compared to recent vintages (though I never read too much into the colour of young Sauternes.) For certain, it has a highly-aromatic bouquet that is beguiling in purity, enticing aromas of honeysuckle and saffron, soon joined by camomile, white flowers and orange blossom. It has wonderful delineation and gains intensity with aeration. The palate is supremely well-balanced with fine bead of acidity. Very harmonious and armed with just the right amount of viscosity, this Yquem is surprisingly understated at first but gains presence, offering irresistible flavours of layers of honey, lemongrass, lemon thyme and orange pith. Yquem is so tempting in its youth, but I feel that this vintage will repay those with the nous to cellar for at least a decade.

Vinous - Neal Martin (98)

Owners LVMH took the decision to delay the release of the 2019 Yquem until spring 2022. It was tasted with winemaker Sandrine Garbay in London. After the summer drought when Sauternes received just 2.5mm of rain until 26 July, that day saw a 112mm deluge that replenished underground reserves and gave ripening the push it needed. Dry and warm conditions prevailed throughout September when there was no sign of botrytis infection. That was finally provoked by 38mm of rain between 21 and 25 of September, followed by warm clement weather. After minor picking of Sauvignon Blanc on 7 of October, the main harvest began in earnest on 10 October. Pickers worked over the following five days, including Sunday. Time was of the essence because, as forecasts predicted, the weather suddenly changed on 14 of October with 40mm or rain. After that, the picking teams skirted between showers between 17 and 22 of October, though by now the fruit had begun to deteriorate. Therefore, the key aspect of this Yquem is the extremely tight picking window. The final blend contains 138g/L residual sugar, which is slightly less than the previous vintage, with 5.5g/L total acidity and 14.4% alcohol. Tasting the 2019, I noticed that it has a slightly paler hue compared to recent vintages (though I never read too much into the colour of young Sauternes.) For certain, it has a highly-aromatic bouquet that is beguiling in purity, enticing aromas of honeysuckle and saffron, soon joined by camomile, white flowers and orange blossom. It has wonderful delineation and gains intensity with aeration. The palate is supremely well-balanced with fine bead of acidity. Very harmonious and armed with just the right amount of viscosity, this Yquem is surprisingly understated at first but gains presence, offering irresistible flavours of layers of honey, lemongrass, lemon thyme and orange pith. Yquem is so tempting in its youth, but I feel that this vintage will repay those with the nous to cellar for at least a decade.

The Wine Independent (97+)

The 2020 Château d'Yquem a blend of 75% Sémillon and 25% Sauvignon Blanc. It has 135 grams per liter of residual sugar and a pH of 3.79. Pale lemon-gold colored, citrus and baking spice notes emerge slowly from the glass, rising to offer well-defined scents of candied ginger, orange blossoms, allspice, and almond tart, leading to a flamboyant core of peach cobbler, ripe, juicy pineapple, jasmine tea, and apple butter with a waft of saffron. The palate is full-bodied and characteristically rich, yet possesses impressive tension and therefore stunning harmony. Layers of exotic spices and fragrant white flower accents fill the palate, leading to a long finish with lingering chalk and mineral nuances. It’s a showy Yquem that is gregarious in youth but is reserving that extra something for those with the patience to wait twenty years or more.

The Wine Independent (97+)

The 2020 Château d'Yquem a blend of 75% Sémillon and 25% Sauvignon Blanc. It has 135 grams per liter of residual sugar and a pH of 3.79. Pale lemon-gold colored, citrus and baking spice notes emerge slowly from the glass, rising to offer well-defined scents of candied ginger, orange blossoms, allspice, and almond tart, leading to a flamboyant core of peach cobbler, ripe, juicy pineapple, jasmine tea, and apple butter with a waft of saffron. The palate is full-bodied and characteristically rich, yet possesses impressive tension and therefore stunning harmony. Layers of exotic spices and fragrant white flower accents fill the palate, leading to a long finish with lingering chalk and mineral nuances. It’s a showy Yquem that is gregarious in youth but is reserving that extra something for those with the patience to wait twenty years or more.

The Wine Independent (97+)

The 2020 Château d'Yquem a blend of 75% Sémillon and 25% Sauvignon Blanc. It has 135 grams per liter of residual sugar and a pH of 3.79. Pale lemon-gold colored, citrus and baking spice notes emerge slowly from the glass, rising to offer well-defined scents of candied ginger, orange blossoms, allspice, and almond tart, leading to a flamboyant core of peach cobbler, ripe, juicy pineapple, jasmine tea, and apple butter with a waft of saffron. The palate is full-bodied and characteristically rich, yet possesses impressive tension and therefore stunning harmony. Layers of exotic spices and fragrant white flower accents fill the palate, leading to a long finish with lingering chalk and mineral nuances. It’s a showy Yquem that is gregarious in youth but is reserving that extra something for those with the patience to wait twenty years or more.

The Wine Independent (97+)

The 2020 Château d'Yquem a blend of 75% Sémillon and 25% Sauvignon Blanc. It has 135 grams per liter of residual sugar and a pH of 3.79. Pale lemon-gold colored, citrus and baking spice notes emerge slowly from the glass, rising to offer well-defined scents of candied ginger, orange blossoms, allspice, and almond tart, leading to a flamboyant core of peach cobbler, ripe, juicy pineapple, jasmine tea, and apple butter with a waft of saffron. The palate is full-bodied and characteristically rich, yet possesses impressive tension and therefore stunning harmony. Layers of exotic spices and fragrant white flower accents fill the palate, leading to a long finish with lingering chalk and mineral nuances. It’s a showy Yquem that is gregarious in youth but is reserving that extra something for those with the patience to wait twenty years or more.

The Wine Independent (97+)

The 2020 Château d'Yquem a blend of 75% Sémillon and 25% Sauvignon Blanc. It has 135 grams per liter of residual sugar and a pH of 3.79. Pale lemon-gold colored, citrus and baking spice notes emerge slowly from the glass, rising to offer well-defined scents of candied ginger, orange blossoms, allspice, and almond tart, leading to a flamboyant core of peach cobbler, ripe, juicy pineapple, jasmine tea, and apple butter with a waft of saffron. The palate is full-bodied and characteristically rich, yet possesses impressive tension and therefore stunning harmony. Layers of exotic spices and fragrant white flower accents fill the palate, leading to a long finish with lingering chalk and mineral nuances. It’s a showy Yquem that is gregarious in youth but is reserving that extra something for those with the patience to wait twenty years or more.

The Wine Cellar Insider (98)

The complex aromatic profile explodes from the glass with pineapple, papaya, apricot, Meyer lemon, tangerine peels, caramel, honey, vanilla, saffron, cashews, and candied grapefruit in the aromatic profile. The palate resides perfectly in the middle of hedonism, and vibrancy. Clearly, there is ample sweetness, but the racy acidity provides incredible lift, energy, and length. The fruit expresses purity in its tangerines, oranges, mango, papaya, banana, and pineapples all slathered in honey. This is one of those Yquem's that can be enjoyed either as a sweet wine, or due to its vibrancy, with a diverse array of savory, and spicy dishes. Produced from a blend of 65% Semillon and 35% Sauvignon Blanc, 148 Grams per liter, 14% ABV, 3.79 pH. Yields were only 8 hectoliters per hectare. The harvest took place over an extended time, September 12 - October 27, with 4 passes in total. As you can see, the harvest was quite long, but picking the heart of vintage took place mid-to late October. Drink from 2027-2075.

The Wine Cellar Insider (98)

The complex aromatic profile explodes from the glass with pineapple, papaya, apricot, Meyer lemon, tangerine peels, caramel, honey, vanilla, saffron, cashews, and candied grapefruit in the aromatic profile. The palate resides perfectly in the middle of hedonism, and vibrancy. Clearly, there is ample sweetness, but the racy acidity provides incredible lift, energy, and length. The fruit expresses purity in its tangerines, oranges, mango, papaya, banana, and pineapples all slathered in honey. This is one of those Yquem's that can be enjoyed either as a sweet wine, or due to its vibrancy, with a diverse array of savory, and spicy dishes. Produced from a blend of 65% Semillon and 35% Sauvignon Blanc, 148 Grams per liter, 14% ABV, 3.79 pH. Yields were only 8 hectoliters per hectare. The harvest took place over an extended time, September 12 - October 27, with 4 passes in total. As you can see, the harvest was quite long, but picking the heart of vintage took place mid-to late October. Drink from 2027-2075.

Wine Advocate (91)

The 2013 De Fieuzal Blanc has quite a candied nose with hints of brown sugar lurking behind that veneer of tropical fruit. For Fieuzal I find this refreshingly vivacious in style. That comes through on the palate with nectarine and peach skin, a keen line of acidity with a slightly overworked finish that is more phenolic than its peers. It needs 3 or 4 years in bottle to really show its mettle, though instinct tells me that it will be worth waiting for.

Wine Advocate (92-94)

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Wine Advocate (95+)

The 2021 Blanc is turning out beautifully, evoking aromas of mint, spices, peach, lemon oil and spring flowers. Medium to full-bodied and perfectly balanced, it’s tense and fleshy, crystalline and seamless, with a fresh, saline and pure finish. It feels reassuringly persistent and could age well over the next two decades. This outstanding wine is crafted from 60% Sauvignon Blanc and 40% Sémillon.

Wine Advocate (93-95)

The 2023 Blanc from de Fieuzal is another great success this year, exhaling pure aromas of white fruits, white flowers, ripe orchard fruits, menthol and anise. Medium to full-bodied, seamless and broad, it has a delicate, pure mid-palate with chalky dry extract and a long, mouthwatering and saline finish. The aging period in barrels may enhance its mid-palate, potentially making it one of the standout white wines of the vintage. This is a blend of 60% Sauvignon Blanc and 40% Semillon.

Jancis Robinson (18)

Pale orangey gold. Seductive broad orangey freshness. Long and tangy and positive, great value! Long. Very engaging and spicy, even if it’s not as massive and sweet as some. So complete. VGV

Vinous - Ian D'Agata (93-96)

Bright yellow-gold. Enticing aromas of mango, guava, yellow peach, saffron, minerals and honey, complicated by high-toned botrytis. Rich, dense and almost oily, with intense ripe yellow fruit and honey flavors lifted by firm acidity. The finish boasts outstanding length and a bright lemony touch.

Vinous - Antonio Galloni (97)

The 2017 Doisy-Daëne is so compelling. Rich and ample in the glass, the 2017 just blossoms with a bit of time. Candied apricot, exotic white flowers, mint, hazelnut and chamomile notes confer richness. The 2017 is deep, powerful and wonderfully resonant from start to finish. Moreover, it has very few peers in this vintage, one of them being the top-of-the line L'Extravagant.

Vinous - Neal Martin (96)

The 2019 Doisy-Daëne has a gorgeous bouquet of wild honey, quince, saffron and touch of shucked oyster shell, intense and utterly seductive. The palate is well balanced, taut and fresh, with a fine bead of such perfectly pitched acidity that you barely notice the botrytized finish. An outstanding wine from Jean-Jacques Dubourdieu.

Vinous - Neal Martin (93)

Limpid gold in color, the 2001 Doisy-Védrines offers beeswax, honeysuckle and quince jelly on the nose; hints of gingerbread emerge with time. The oak comes through a bit here, which is odd after two decades. The palate is vibrant and tensile on the entry, delivering the weight one expects from this Barsac, allied with a fine bead of acidity that imparts tension. Tangy marmalade and quince notes appear toward the finish. This is a fine Doisy-Védrines that is à point.

Wine Spectator (92)

Quite lively, with a floral edge to the white peach, pineapple and heather notes. Good freshness and definition. Score range: 89-92 -JM

Jeb Dunnuck (99)

The white of the vintage is the 2016 Domaine de Chevalier Blanc, which comes from a high-density planting of 30-year-old vines located west and south of the town of Léognan. A blend of 75% Sauvignon and 25% Sémillon raised in 35% new barrels, it offers a massive bouquet of crushed citrus, salty minerality, white flowers, and grapefruit. Racy, full-bodied, concentrated and beautifully textured, it’s a brilliant wine that has more flesh and texture than the 2015 and will keep for two decades or more. Hats off to the team at Domaine de Chevalier for this brilliant, brilliant white!