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gneas , ScandiaJim , LJLAnesthesia

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$239.20 Details
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1998 Yquem Bordeaux Blend - France - Bordeaux - Sauternes - White - Sauternes-Barsac Premier Cru Superieur

France - Bordeaux - Sauternes

White Bordeaux Blend - Sauternes-Barsac Premier Cru Superieur
Producer Notes

Chateau d'Yquem is world famous for its sweet wine, which commands some of the highest prices on the market. Established in 1593, the chateau is located in the Sauternes region of Bordeaux and is the only property given the highest rating of Premier Cru Superieur. The estate contains a 110-hectare vineyard planted with 80% Semillon and 20% Sauvignon Blanc. The wines are created from botrytized... More »

JR 18
WS 89
WA 95
IWC 95
Drink Dates
Comm: 2011-2011 WA: 2003-2053 WS: 2008+
Buy from Vinfolio
375ml $144.95

IWC 95
Source International Wine Cellar
Issue Issue 79

Pale gold. Knockout aromas of creme brulee, coconut, vanilla bean, honey and orange peel. Lush and seductively silky in the mouth; its creamy, seamless texture makes it seem deceptively accessible today but sound acid structure should keep it going for 20 years or more. Not hugely sweet or tropical but very complex and fine. Firm, hazelnutty finish offers great length, if not quite the grip of the '89.

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JR 18
Source Jancis Robinson
Drink Dates 2009-2025

Lift and richness and electrified raisins! There's a lot of energy here. Medicine? Sinewy. Not the sweetest.

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WA 95
Source Wine Advocate
Drink Dates 2003-2053

The 1998 Chateau Yquem was released several months ago. This estate does not allow tasting from cask (where the wine spends 42 months), and it is not released until five years after the vintage. The 1998 Yquem (95 points) is a great success. Made in an elegant style, it is not a blockbuster such as 1990, 1989, and 1988. It is well-delineated, with wonderfully sweet aromas of creme brulee, pineapples, apricots, and white flowers. Medium to full-bodied, it is not as sweet as the biggest/richest Yquem vintages, but it is gorgeously pure, precise, and strikingly complex. Already approachable, it should evolve for 30-50 years ... without a doubt.

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WS 89
Source Wine Spectator
Issue Web
Drink Dates 2008+

Cooked apple, with hints of honey, lemon and butter. Turns to dried apricots. Full and round, very sweet, with a candied character. Good enough, but a little cloying on the palate. I have had this many times: not what it should be. Lots of bottle variation. Drink now.

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Author wineangelo
Site / Blog   Trust Rating 95.988%
Tasted On 12/26/2013
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Author Horms
Site / Blog   Trust Rating 16.372%
Tasted On 11/23/2013
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Author will1408
Site / Blog   Trust Rating 98.397%
Tasted On 08/18/2012
Drink Dates 2012

strong honey, honeysuckle, tropical, good acidity

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Author scottto
Site / Blog   Trust Rating 75%
Tasted On 06/25/2011
Drink Dates 2011

Light gold in color. Minimal aromatics. Unique, smooth, creamy flavors. Light/Medium bodied. Silky texture coats the mouth for ages. Long finish, that our group timed over 120 seconds, with changing undertones throughout the finish. I think this is an underrated Yquem for it's smooth creamy, if not powerfully sweet, qualities.

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Author RWG III
Site / Blog   Trust Rating 98%
Tasted On 08/29/2010
Drink Dates
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Author floober
Site / Blog   Trust Rating 100%
Tasted On 04/30/2010
Drink Dates 2010+

opened and decanted for 1 hour. colour: deep and bright golden. viscous nose: subtly complex. chalk and wax at first then opens up to show custard cream and vanillin. very slight floral hint. taste: very smooth and unctious. custard cream again. waxy. great balance between sweetness and acidity. a little peach and a long finish. I am not sure whether yquem can ever live up to the hopes and expectations of its legendary status, especially when tasting it for the first time , however, this is undoubtedly a great wine but i was hoping for more. in saying that, i'm not exactly disappointed as this is a very lovely wine to drink now or in the long term future.

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Author Toby Thomas
Site / Blog   Trust Rating 92.558%
Tasted On 02/27/2010
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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
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