D'Yquem 2007 (1.5L)

98+ WA / 98 DE / 96 JA / 96 WS / 95 VM / 17.5 JR

Pale to medium gold colored, the 2007 d'Yquem delivers powerful scents of tropical fruits—dried mangoes and pineapple paste—accented by acacia honey, toasted almonds and woodsmoke with hints of chalk dust, kettle corn and lime blossom. The palate reveals one of those vintages that shape-shifts into an apparently drier style than it is, largely thanks to its uber-racy backbone of freshness and layered mineral-inspired flavors, finishing with a regal, satin-textured savoriness. Difficult to resist now, this will be one of those Rip Van Winkle vintages that can be predicted to cellar not just for decades but for generations. For number crunchers: 14.2% alcohol, 137 grams per liter residual sugar, and total acidity is 3.7 grams per liter H2SO4. - LPB, Wine Advocate

Befitting a glorious Sauternes vintage, the 2007 Yquem stood out in this tasting like a beacon. Sandrine Garbay notes that it was ‘a great year for noble rot and feels that, like 2001, 2007 is a “classic” expression of Yquem.’ Burnished hue in the glass, remarkably powerful and concentrated with endless layers of flavour. Aged in oak for 2.5 years, remarkably this could still benefit from further ageing and integration of oak. Despite the power and weight, the wine remains fresh and vibrant with driving acidity. Should improve for a decade and drink well for 30-40 years. Residual Sugar: 137g/L. Tasted Feb. 2022. - Andy Howard MW, Decanter

Soft gold in colour, packed full of generous stone fruit, nectarine and white peach, honeysuckle, white truffle, saffron-laced lemon curd, bitter orange peel, all wrapped up in the satiny texture that makes drinking Yquem feel like the most indulgent of moments. The 2007 vintage was a fairly generous 18hl/h yield, with 130g/h residual sugar. Winemaker Sandrine Garbay. - Jane Anson, Inside Bordeaux

Intense, with a wide range of maple, hazelnut-singed piecrust and apple crumble notes, all offset beautifully by a taut orange zest accent that imparts tension and length to balance the broad, rich core. Ends with a viscous feel and lingering energy.Non-blind Yquem vertical (July 2014). Best from 2015 through 2040. 10,000 cases made. James Molesworth, Wine Spectator

There was only one way to finish: by switching over to Sauternes for the 2007 d'Yquem. This is a vintage I have tasted several times. Lucid amber in color, it has a reticent nose at first, though it blossoms with aeration to reveal captivating aromas of mirabelle, dried honey and beeswax. A subtle adhesive scent loiters backstage. The palate is medium-bodied with vanilla pod and almond on the entry, and very tensile with a seductive viscosity toward the close. Touches of nougat and white chocolate lace the finish of one of the finest Yquems of this decade. Glorious to drink now and doubtless glorious to drink in 50 years' time! Neal Martin, Vinous Media

80% Sémillon, 20% Sauvignon Blanc. After a relatively mild winter, temperatures shot up in April, and were more in keeping with a beautiful month of May. This obviously had an effect on vine growth and the first flowers appeared on 11 May, some two weeks earlier than average. While minimum temperatures were slightly higher than usual thereafter, maximum temperatures began to drop. This tendency increased as the season went on, and the summer ended up being fairly cool. Furthermore, it rained heavily (twice the average amount) and more frequently (3 days out of 4) in May and June. Flowering was thus upset, and spread over four weeks. Harvest 10 September to 7 October.

Deep orangey gold. Complex nose. Rather fat and waxy with lots of development. Masses of palate weight. Very precise definition on the palate initially although on the finish it's already a bit diffuse. This would be a good Yquem to enjoy now, or any time over the next decade or two. - Jancis Robinson