Chateau d'Yquem Sauternes 2005
|Region||France, Bordeaux, Sauternes|
Lovely, brillian, golden-yellow color. Concentrated nose of apricot compote, dried fruit, and figs with vanilla and floral (jasmine and acacia blossom) aromas. The bouquet opens up after swirling in the glass to reveal extremely fresh citrus zest overtones that emphasize the wine's subtle refinement. 2005 Y'quem starts out deliciously suave and caressing on the palate, with perfect balance. The fresh acidity and elegance complement the wine's restrained power, giving it incredible class. There are strong flavors of gingerbread, orange nonette cakes, and licorice followed by a gorgeous acid tangaht underpins the wine's beautiful long aftertaste on a par with the Chateau's most illustrious vintages. The tremendously varied and complex flavors all seem to vibrate on the same wavelength, melting into a subtle whole. Once this is experienced, there is an irresistible urge to plunge back into this sensual, infinitely rich universe.
The pale to medium lemon-gold colored 2005 d'Yquem opens with a provocative, mineral and earth-tinged nose of chalk dust, wet pebbles and dried wild mushrooms over a core of warm apricots, green mango, honeyed toast, ginger and pink grapefruit plus wafts of honeycomb, orange blossoms and saffron. The palate confirms the wine is still a little closed and shut down, offering achingly gorgeous glimpses at the tightly wound, intricate layers structured with a racy acid line and wonderfully creamy texture, finishing incredibly long and perfumed. This decadent flavor bomb still needs a good five to seven years in bottle before it is set to go off, but oh what a spectacle it will give then!
This has a deliciously pure feel, with juicy, inviting green plum, ginger, heather, creamed pineapple and Jonagold apple flavors all melded together and gliding through the lengthy finish, which echoes with lilting flowers and dried citrus notes. Best from 2015 through 2045. 12,000 cases made.
This isn't sweet, but just so wonderfully rich. It's the concentration of botrytis that makes the wine. The texture is velvet, but with a spicy bite to it. Apricot, honey and marzipan all contribute to a wine that will age over decades.