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Yquem 1954

HED2267 75cl 13%
£2,000.00
£1,666.67 ex-VAT Pay ex-VAT when shipping outside the UK
Château d’Yquem is unparalleled in its consistency, quality and near limitless capacity to age, frequently earning it the status of the greatest white wine in the world. The 1954 vintage was hallmarked by cold and wet weather until September, with warm, dry conditions coming after. Harvest was later than usual, but two passes of the vineyard yielded beautiful, rich grapes and a wine of generosity and vivacity.
The 1954 Yquem is another off-vintage that Pierre Lurton opened during my visit to the château. Records state that it was picked from October 4 to November and contains 79g/l residual sugar. Deep amber in color, the nose offers scents of crème brûlée, rosewater and light algae-like scents, quite pure and fragrant. The palate is obviously not high on botrytis concentration, with notes of tangy marmalade, mandarin and a touch of marjoram. As Yquem goes, you could argue that it is one-dimensional, but as one-dimensional wines go, it's delicious. Lovely. Tasted at the château.
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1 left
96 RP
Rated 96 points by Robert Parker's Wine Advocate
1 left
13% ABV
Bordeaux, France
White
Sauvignon Blanc - Semillon
£3,500.00
£2,916.67 ex-VAT Pay ex-VAT when shipping outside the UK
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Sauvignon Blanc / Semillion
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lemon
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melon
nectarine
Chateau d`Yquem

Chateau d`Yquem

Considered by many to be the peak of fine sweet wine, Château d'Yquem manage around over 100 hectares of vineyards in Sauternes planted with a mixture of 80% Semillon and 20% Sauvignon Blanc. The grapes are only picked when the so-called 'noble rot' has fully taken hold and yields are, as a result, meagre - it's said that each vine at d'Yquem produces a single glass of wine.

Fermentation takes place in 100% new oak and the wine is left to mature for up to three years before release. Characterised by an exotic richness in youth, the wine has the ability to age for untold decades. A second wine 'Y de Yquem' is produced in select vintages, a dry counterpart to the Grand Vin. 

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