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Château d'Yquem 2018
1st Grand Cru Classé Superior in 1855
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What Domaine more famous throughout the world to evoke the great sweet wines of the Sauternes vineyard than Château of Yquem? A name associated with a myth whose reputation has undoubtedly crossed borders. It was in 1593 that Jacques Sauvage was granted "tenure rights", and a few years later began the construction of Château. Françoise-JosépHine de Sauvage d'Yquem married Count Louis Amédée de Lur-Saluces in 1785. At the death of the latter, she will gradually raise the Domaine to the top of the hierarchy of great wines of Sauternes.
During the classification of Bordeaux wines formalized in 1855 at the request of Napoléon III for the Paris World's Fair, Yquem's Château would be the only Domaine to obtain the distinction of Premier Cru Superior.
A page will turn for Yquem Château when it is acquired in 1999 by the LVMH group. Pierre Lurton has been its Chairman and CEO since 2004. The Château d'Yquem has long adopted the philosophy of producing a great wine only if nature has allowed it, in other words if the vintage has been up to La Tâche thus conducive to giving a botrytized grape of quality.
Yquem's Château rests on the highest point of the Sauternes appellation, covering a 103-hectare vineyard planted on gravelly-sandy soils with clay-limestone outcrops at the break of slope. The grape varieties are 75% Semillon and 25% Sauvignon Blanc. The wines are aged for 24 months in 100% new barrels.
The property produces a white wine Sec from the same grapes named Y. In addition, for a small portion of the production, Domaine produces blended wines named simply Sauternes. These wines are the result of an average of 4 to 5 years of blending.
At Yquem Château, one vine will yield only one glass of the famous sweet nectar. This illustrates the drastic work and impeccable selection that goes into this Domaine of excellence.
The Château d'Yquem is a nectar that leaves an unforgettable memory, delivering a finesse and complexity that only it manages to achieve. Its exquisite aromatic expression, freshness and elegance are the fruit of an exceptional terroir coupled with impeccable know-how.
Critics Château d'Yquem 2018.
Description Château d'Yquem 2018.
The 2018 vintage is a very good year in Sauternes, in spite of the climatic conditions which were fluctuating at times. The installation of the noble rot on the berries was late due to the dryness of the summer and the late season, despite the optimal maturity they reached in September. The harvest took place in October, requiring several selections in order to obtain the best possible quality.
Blend of the 2018 vintage: 85% Semillon, 15% Sauvignon Blanc.
The robe presents a magnificent bright gold color, with pale reflections.
The nose blends harmony and finesse, revealing notes of yellow fruits, white flowers, spices and fine paste.
The mouth follows the same register of elegance, with a suave attack that gives way to delicious flavors of exotic fruits, quince and vanilla wood. Evolving with freshness and generosity, it is subtly sweet but without being exuberant, gracefully ending on a long and very complex finish.
Food and wine pairing:
Château d'Yquem 2018 is best enjoyed with refined dishes, such as foie gras pan-fried with gingerbread, scallops fried in vanilla and lemon butter, cod fillet in sauce, honey-glazed pork loin, or duck in orange sauce.
Enjoy it with blue-veined cheeses such as Roquefort, Bleu d'Auvergne, Caesar Regal or Fourme d'Ambert.
For dessert, finish it off with a Perouges cake, a citrus sabayon or an apricot bavarois.
Cellaring potential and tasting:
Château d'Yquem 2018 has exceptional cellaring potential, and deserves to wait in the cellar for several years in order to refine and show itself to be grandiose. Its peak will be reached between 2038 and 2042.
However, it will lend itself very well to tasting if properly prepared. To do so, take care to open the bottle 2 to 3 hours in advance by keeping it in the refrigerator. Take it out a few minutes before tasting so that it can be served between 10 and 12°C.
The bottles should be kept in a dark cellar, lying down, with an optimal hygrometric degree of 70%.