2019 Yquem Magnum

Clear push and pull between acidity and lusciousness from the first moments. A higher percentage of Sauvignon Blanc than in a typical year, showing in sculpted gunsmoke and white truffle on the opening beats. Fresher flavours continue with lemongrass and lime zest, broadening out into luscious mango, grilled caramel, pineapple and brioche, and a welcome edge of bitterness on the finish with mandarin peel and oyster shell salinity. As has so often been the case in recent years, the team at Yquem needed to hold their nerve, as a dry September meant the noble rot took its time to get underway, with harvest finally taking place from around October 10 though to early November. 138g/l residual sugar, 10hl/h yield. Organic conversion began in August 2019, with certification expected 2022. Winemaker Sandrine Garbay. 97/100 Jane Anson

Pale lemon-gold in color, the 2019 Château d’Yquem springs
forth with confident, alluring scents of lime blossoms, mandarin
peel, and candied lemon slices over a core of fresh pineapple,
white peaches, and crushed stones, plus a hint of shaved ginger.
The palate absolutely pops with vibrant citrus flavors accented
by tropical fruits and peachy nuances, supported by an achingly
velvety texture and seamless freshness, finishing with long-lasting
mineral and floral fireworks. An irresistible fat-cheeked baby with
that Mona Lisa smile at the moment, give it 6-8 years in the cellar
to begin to reveal its opulent personality, and then drink it over the
next 30-35 years+. The blend is 55% Semillon and 45% Sauvignon
Blanc with 138 g/L of residual sugar and a pH of 3.9. The alcohol
weighs in at 14.4. 97/100 Lisa Perrotti-Brown, The Wine Independent