I recently tasted this at the chateau, when I was selecting wine with manager Pierre Lurton for this year's Wine Experience tasting of Yquem that I am moderating. The chateau has agreed to serve it in magnums for the 1,500 participants. Unbelievably generous. Anyway, here is the note:

Amber color with hints of gold and brown. Caramel, marmalade, raisins and orange peel aromas. Full-bodied, and medium sweet with great length and richness. Honey, apple tart, light toffee and spice flavors. It goes on and on. What a wine! Gorgeous and a wonderful example of an aged Yquem. 93 points

Not too many people are responding to these tasting notes, though I'm sure many are reading and enjoying them. I have a statement and a question about Chateau d'Yquem.

I find some of the greatest vintages to be a little cloying, and some of the "lesser" vintages to have a great freshness about them. I've been at dinners where the 1958 and 1959 were served side-by-side and I preferred the 1958. At another dinner, we compared the highly regarded 1975 and 1976 with the lesser regarded 1977. I preferred the 1977.

My question is- Do you ever feel this way about Chateau d'Yquem, and, if not, do think I'm drinking these too young and might enjoy them a little more if they dry out slightly? I will add this. I've had the 1967 three times and appreciated each bottle more than its predecessor. When should I open my last 750 of the 1967?

Thanks for your advice.

quote:

When should I open my last 750 of the 1967?

Next Monday Night.

Board-O. I see your point. And I think you are right that you might find it easier drinking the less charged vintages of Yquem. But the fact is that the great mature vintages such as 1967, 1959, 1947 or 1921 are packed with residual sugar, making them viscous and almost cloying. So may be you need to re-calibrate your palate? By the way, I had the 1958 last night at a dinner in Hong Kong:

Subtle with honey and orange peels on the nose. Medium bodied, lightly sweet with a light peach tart flavor. A medium and fresh finish. Excellent bottle. 91 points.

Great notes! We are all living vicariously through you.

Board-O, it looks like the 2001 Yquem is the wine for you: a monumental vintage with great acidity. I haven't actually tasted it myself, but I've found all of the 2001 Sauternes I've had to have great acidity, giving them wonderful freshness. Too bad it won't be mature for a long, long time.

-Brett

Thanks for the note James. 62 is my birth year and I've always wanted to try something from that year. There's a heavy tax on the Yquem, any other recommendations on something that might still be alive and enjoyable?

quote:

Originally posted by Board-O:
Not too many people are responding to these tasting notes, though I'm sure many are reading and enjoying them.

That is true.

Thanks for the notes.

quote:

Originally posted by grunhauser:

quote:

Originally posted by Board-O:
Not too many people are responding to these tasting notes, though I'm sure many are reading and enjoying them.

That is true.

Thanks for the notes.

Agreed! To respond to these notes would require some experience with the wine, I would think. Unfortunately, these wines are beyond my meager experiences. I am enjoying reading these notes tremendously. I gotta get to dinner with friends in Hong Kong!

PH

quote:

Originally posted by Gigond Ass:
Thanks for the note James. 62 is my birth year and I've always wanted to try something from that year. There's a heavy tax on the Yquem, any other recommendations on something that might still be alive and enjoyable?

I won't attempt to answer for James, GA, but I have a few ideas. 1962 was a great year in Bordeaux and it never got the great press it should have received because it followed 1961. I've had loads of great 1962 Bordeaux and I suspect many of them are still fine, assuming ideal proveneance. Granted, that's a big assumption. The best I had from 1962 to the best of my recollection, are, in order:

Gruaud-Larose
Mouton
Lafite
Latour

The Gruaud-Larose is probably not prohibitively expensive.

GA:

i may be wrong, but i think board-o may also have recommended the 62 beychevelle to me. i picked that up for roughly $160 and i thought it was very nice. keep in mind that this is the extent of my 62 tasting, so i may be off as to what a 62 should taste like. but our entire table liked it alot.

i asked this question(1962) 2-3 years ago and got a bunch of "nothing good came out of that year" answers.

Not from me. The 1962 Gruaud-Larose is in my all-time top ten.