Wein von ChÂteau d'Yquem Premier Cru Supérieur sauternes

Appellation Sauternes Contrôlée, Rebsorten: 80 % Sémillon, 20 % Sauvignon, perfekt gelagert und gereift seit Kauf en primeur ab Château, zu genießen bis nach 2049, Füllstand hf high fill

Jancis Robinson  20

La Revue du Vin de France  19

Bettane et Desseauve  19

Jeff Leve, The Wine Cellar Insider  97

VertdeVin  96-97

Robert Parkers Wine Advocate  96

The Wine Independent  96

Verkostet Oktober 2023:

2003 Château d'Yquem zeigt im Glas sich bernsteinfarben, von mittlerer, goldgelber Farbe. In der Nase Aromen von Orangenschale, reifer Ananas, Limette, geröstete Mandeln. Der Geschmack wirkt cremig mit dichtem Schmelz, Zitrusnoten, am Gaumen konzentrierte, frische Frucht, tropische Früchte und Fruchtwürze, die endlos lange nachklingt. 

Ein Traum von einem Sauternes, der jetzt seine Reife begonnen hat.

Jeff Leve, The Wine Cellar Insider  97

"2003 Vintage Tasted: Dec 2020

Consistently, this is a beautiful Sauternes. Fat, but not cloying, the notes of buttered pineapple, apricots, candied orange rind, caramel, butterscotch and flowers come through easily. Rich, concentrated but with energy and lift, this luscious treat continues getting better and better."

VertdeVin  96-97

"2003 Vintage Tasted: Apr 2014

The nose is pleasant, elegant and fruity. It expresses notes of exotic fruits (mango, pineapple), flowers, vanilla and slightly pear and caramel. The palate is intense, fruity, very syrupy but well-balanced ease thanks to a little acidity. In mouth fruits notes are well defined. It includes notes of pineapple, mango and pineapple."

The Wine Advocate RP 96  Reviewed by: Lisa Perrotti-Brown Drink Date: 2019 - 2049

The average June temperature for 2003 was the warmest ever recorded at Yquem since they installed their first weather station in 1896. And things were only just starting to heat up. This notoriously hot vintage nonetheless produced some very pleasant Bordeaux surprises, Yquem being one. As readers can guess, obtaining the necessary sugar levels was not the problem this year. If it was a question of sugar alone, berries could well have been harvested in August. But come September, the wait was on for the botrytis. Fortunately, a little rain beginning on the 5th of September kick-started proceedings, and with the help of continued warm temperatures, the noble rot took off like a rocket! After this, frenetic harvesting and strict selection ensued. Harvest was over in a record nine days, resulting in a super rich, concentrated and full botrytized expression that beautifully does justice to both the vintage and to Yquem. Medium lemon-gold colored, the 2003 d'Yquem seems to be emerging from a slumber, awakening with gloriously expressive notes of ginger ale, pineapple upside-down cake, toasted hazelnuts, star anise, cinnamon stick and preserved mandarin peel plus hints of lemon butter, crushed rocks, musk perfume and chalk dust. Full-bodied, super concentrated and decadently unctuous, the palate exudes waves of preserved tropical fruits and citrus sparks charged with energetic freshness, finishing epically long and wonderfully spicy. Alcohol is 13.5% this year, while the residual sugar comes in at a whopping 147 grams per liter, nicely balanced by a total acidity of 4.2 grams per liter H2SO4.  Published: Aug 30, 2019 

1. 14 % Vol. Alc., Naturkork 
2. Allergene: Enthält Sulfite
3. Flascheninhalt: 0,75 l     

4. Erzeuger/Abfüller: S.A. Château d'Yquem, Verantw. Pierre Lurton, F-33210 Sauternes, France, Tel. + 33 5 57 98 07 07, email: dpo@yquem.fr