Château d'Yquem

Sauternes Sémillon-Sauvignon Blanc Blend

9.615 ratings
9.65 pro ratings
Sauternes, Graves, Bordeaux, France
Sémillon-Sauvignon Blanc Blend
Duck, Squash & Root Vegetables, Shellfish, Turkey, Mushrooms, Cream Sauces, Chicken, Goose, White Fish, Pork, Meaty & Oily Fish, Manchego & Parmesan, Cheddar & Gruyere
Top Notes For
Delectable Wine

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9.7

The 2014 d'Yquem has a complex bouquet with buttered toast, almond, honey and peach skin aromas. It opens with greater zeal than its peers, there is more immediacy here. The palate is very well balanced with crisp acidity, a finely tuned and satisfying Sauternes with style and grace, evincing great tension and mineral drive towards the finish. Superb. Tasted blind at the annual Southwold tasting. (Neal Martin, Vinous, March 2018)

The 2014 d'Yquem has a complex bouquet with buttered toast, almond, honey and peach skin aromas. It opens with greater zeal than its peers, there is more immediacy here. The palate is very well balanced with crisp acidity, a finely tuned and satisfying Sauternes with style and grace, evincing great tension and mineral drive towards the finish. Superb. Tasted blind at the annual Southwold tasting. (Neal Martin, Vinous, March 2018)

Oct 12th, 2018
Delectable Wine

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9.7

The 2014 d'Yquem has a complex bouquet with buttered toast, almond, honey and peach skin aromas. It opens with greater zeal than its peers, there is more immediacy here. The palate is very well balanced with crisp acidity, a finely tuned and satisfying Sauternes with style and grace, evincing great tension and mineral drive towards the finish. Superb. Tasted blind at the annual Southwold tasting. (Neal Martin, Vinous, March 2018)

The 2014 d'Yquem has a complex bouquet with buttered toast, almond, honey and peach skin aromas. It opens with greater zeal than its peers, there is more immediacy here. The palate is very well balanced with crisp acidity, a finely tuned and satisfying Sauternes with style and grace, evincing great tension and mineral drive towards the finish. Superb. Tasted blind at the annual Southwold tasting. (Neal Martin, Vinous, March 2018)

Mar 28th, 2018
David T

Independent Sommelier/Wine Educator

9.4

Stone fruits and citrus blossoms on the nose. Thick & waxy. Stone fruit heaven, marmalade, pineapples, dry apricots, granulated soft minerality and dead on acidity. Beautiful finish that last a full minute.

Stone fruits and citrus blossoms on the nose. Thick & waxy. Stone fruit heaven, marmalade, pineapples, dry apricots, granulated soft minerality and dead on acidity. Beautiful finish that last a full minute.

Oct 29th, 2016
sam howe

Oh my god

Oh my god

Nov 18th, 2017
Raye Ackerman

Mango and citrus and lovely with desserts as flavours changed throughout... very very very fresh. High acidity.

Mango and citrus and lovely with desserts as flavours changed throughout... very very very fresh. High acidity.

Sep 23rd, 2017
Lewis Chester

2014 vintage. At Chateau D'Yquem for lunch. Pale golden hue. High concentration on the nose - saffron and pineapple, white flowers and honey and short bread biscuit. Some stone minerality. On the palate, very fresh high acidity, sugar level seems quite restrained, medium body - silky, very very long. Fantastic. Drink 2025-2050+

2014 vintage. At Chateau D'Yquem for lunch. Pale golden hue. High concentration on the nose - saffron and pineapple, white flowers and honey and short bread biscuit. Some stone minerality. On the palate, very fresh high acidity, sugar level seems quite restrained, medium body - silky, very very long. Fantastic. Drink 2025-2050+

Feb 3rd, 2017
Andrew Davidoff

Triple trouble! We liked this one so much we opened 3! A great year for the D'yquem. 2004 vintage.

Triple trouble! We liked this one so much we opened 3! A great year for the D'yquem. 2004 vintage.

Apr 30th, 2016
Sean Genn

Sean had this a year ago

Sean had this a year ago

Mar 11th, 2018
Steven Teaver

Steven had this 2 years ago

Steven had this 2 years ago

Jul 25th, 2017
Johnny Madsen

Johnny had this a year ago

Johnny had this a year ago

Jan 29th, 2018