Sauternes Sémillon-Sauvignon Blanc Blend

The 2014 d'Yquem has a complex bouquet with buttered toast, almond, honey and peach skin aromas. It opens with greater zeal than its peers, there is more immediacy here. The palate is very well balanced with crisp acidity, a finely tuned and satisfying Sauternes with style and grace, evincing great tension and mineral drive towards the finish. Superb. Tasted blind at the annual Southwold tasting. (Neal Martin, Vinous, March 2018)

[from 750] drinking very well right now (2018). Indescribable? Taste from some other axis of space-time-sense? Custard, melon, pineapple, diesel, bandaid, orange spice. . .

Always a treat but I wonder if this was a rupee or warmer year. A bit more fruit in your face than I’ve had in the past.

The 1988 d'Yquem is almost identical to the bottle I tasted in 2016. This is almost Barsac-like in style on the nose with scents of barley sugar, complemented by marmalade and mandarin, fresh and vibrant with a palpable sense of energy. The palate is medium-bodied with a viscous texture but it is not, and has never been, as unctuous as either the 1989 or 1990. However, what the 1988 does possess is a surfeit of vitality and tension. There are layers of blood orange, quince and marmalade towards the finish that as the aromatics suggest, comes across as quite Barsac in style. Superb. Tasted at Château Batailley. (Neal Martin, Vinous, May 2018)

The 2014 d'Yquem has a complex bouquet with buttered toast, almond, honey and peach skin aromas. It opens with greater zeal than its peers, there is more immediacy here. The palate is very well balanced with crisp acidity, a finely tuned and satisfying Sauternes with style and grace, evincing great tension and mineral drive towards the finish. Superb. Tasted blind at the annual Southwold tasting. (Neal Martin, Vinous, March 2018)

Gorgeous aromas of honeycomb, dried herbs, apricot and paprika. Melon rind and pecan - a wine that enchants just as much for its texture as it does its flavor. So much more than sweet, this d'Yquem gains complexity through its pine sap, beeswax, pollenous tones.

Flashbacks to when I got the opportunity to try the 1919 yquem in a wine shop in DC 12 years ago. Most amazing wine I have ever had.

1990: Corked, unfortunately. My mom had the best line, "It sure tastes better than it smells!" I recall what it was like on release, hard candy sweetness with a surprisingly light framework, particularly compared to both the '88 & '89 on release, and the crazy depth of the'90 Ch. Filholt Creme de tete, which was massively concentrated. This bottle still had oomph, yet wasn't all there.

This showed me what d'Yquem is about. Still a baby, but do beautiful tasting the progression over 4 hours.

Unbelievable!!!