2018 Chateau Yquem 375ml

97 POINTS

Peter Moser - Falstaff

Medium greenish yellow with silver reflections. Ripe yellow tropical fruit underlaid with fine savoury noble wood, candied orange and grapefruit, peach and blossom honey with some cookie notes in the background. Substantial, elegant, balanced ripeness, delicate coconut and lychee, creamy, silky texture, very poised, ripe peach, honey and white pepper on the very long finish. Shows great promise.

97 POINTS

Peter Moser - Falstaff

Medium green yellow, silver reflections. Ripe yellow tropical fruit underpinned by fine oak savouriness, candied orange and grapefruit zest, some peach and blossom honey, some cookie in the background. Textured, elegant, pleasant fruit sweetness, delicate hints of coconut and lychee, creamy, silky texture, very balanced, ripe peach and honey on the finish, very promising, shows great length, white pepper on the finish. (2025-2075).

97 POINTS

Jane Anson - Decanter

Average temperatures were 2.7°C over average, combined with 20% of the noral rain rain from mid August to the end of July which made this a naturally rich, low yielding vintage (40% less than average, not helped by a hail storm in July), with a gloriously gourmet 145g/l residual sugar, and a pH level of 3.95. As ever with Yquem, patience was the key, taking in the grapes slowly but surely over 17 days harvest that extended well into October. The results in the glass are intense and glossy, full of satin-textured apricot and white peach alongside exotic fruits of pineapple and mango but winemaker Sandrine Garbay has kept a focus on fresher flavours of lime zest and citrus that balance out the natural richness and concentration. Pretty closed right now, but there is power and balance here - an excellent Yquem.

97 POINTS

Jane Anson - Decanter

Average temperatures 2.7°C over average, combined with 20% of the normal rainfall from mid August to the end of July made makes this a naturally rich, low-yielding vintage (40% less than average, not helped by a hail storm in July), with a gloriously gourmet 145g/ha residual sugar, and a pH level of 3.95. As ever with Yquem, patience was the key, taking in the grapes slowly but surely over 17 days harvest that extended well into October. The results in the glass are intense and glossy, full of satin-textured apricot and white peach flavours. There are exotic fruits of pineapple and mango but winemaker Sandrine Garbay has kept a focus on fresher flavours of lime zest and citrus that balance out the natural richness and concentration. Pretty closed right now, but there is power and balance here, an excellent Yquem.

97 POINTS

James Suckling

An extremely polished and refined d’Yquem with lightly cooked peaches and mangos and an overlay of vanilla and cream with some lemon meringue. Orange peel, too. What is striking is the texture, which is creamy and so fine. The tannins give the wine energy and beauty. The finish is extremely long and impressive. So clean and refined. Not heavy at all, but vivid and clean as crystal. Goes on for minutes. Elegance with stature is a good description. Drinkable now, but better in 2023 and onwards.

96 POINTS

Wine Spectator

A beauty from start to finish, with fresh, racy notes of honeysuckle, quinine and mirabelle plum leading off, followed by richer quince, creamed pear and white nectarine flavors. Everything melds through the finish, picking up macadamia nut and brioche accents to complete the seduction. Sémillon and Sauvignon Blanc.

94 POINTS

Jane Anson - Decanter

For the third time in its history, this was entirely harvested in August (mainly 23 to 28, but the first berries were picked on August 13 - the earliest date ever). Rich fruit, lovely acidity and salinity on the finish, shot through with honeysuckle and clear citrus. They harvest Y in the same way as Yquem, where it is grape by grape rather than vine by vine, and sometimes grapes from the same bunch goes on to make Yquem later. 3.15pH. Also tasted September 2020; same score.