Tasting of five vintages of Yquem in New York
16 November 2011 Wine
On a trip to New-York, some of the team were invited to a private tasting, organized by an Yquem lover, who had previously visited us at the Château.
This was a wonderful opportunity to check how some of our wines are developing and spend some time with an older vintage that has now become very rare : Yquem 1929.
Yquem 2001: This vintage is still relatively young and has huge potential. On the palate, it is already remarkably intense and well-balanced.
Yquem 1976: That evening, this sun-drenched vintage seemed, perhaps, a little less complex than others.
Yquem 1959: A magnificently rich, opulent wine. Tasting superbly at the moment.
Yquem 1955: This elegant vintage has retained all its finesse and remarkable purity. Its full personality shines through, even following the ’59.
Yquem 1929: “I have been lucky enough to taste this wine 3 times and this bottle was undoubtedly the best” explained Sandrine Garbay, the cellarmaster, commenting on the amazing freshness of the vintage, considering its great age. This wine has extraordinary length on the palate and its aromas are reminiscent of plum jam, with a few hints of roasting coffee, combined with a lovely, spicy bouquet, which adds to its irresistible charm.
Have you ever tasted one of these vintages ? Share that experience with us.
J’ai eux la chance de déguster dans le passer le 59, 76
je me souviens de c’est deux la comme de très grand Yquem. Le 2001 était tellement jeune quand j’ai déguster
mais avec un très potentiel……est-ce que le 1929 et meilleur que le 1921? sante patrus
Impossible de classer ces deux millésimes : ce sont vraiment deux vins exceptionnels ! Leur style est différent : 1921 est un vin très élégant, d’une grande délicatesse, 1929 joue plus sur la richesse et la puissance, même si à son âge il est, lui aussi, désormais très bien équilibré.
Si la dégustation d’un 1929 vous tente…
J’ai un bel Yquem 1929 à céder à un amateur. La couleur est celle de la photo.
La bouteille a été conservée en famille depuis les années 60 dans la cave d’un chateau sans jamais bouger.
Je suis en région parisienne
Mike