Owners LVMH took the decision to delay the release of the 2019
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.
The 2019 vintage of ChÃ¢teau d'Yquem has the highest proportion (45%) of Sauvignon Blanc in any modern Yquem. The Sauvignon Blanc adds to the freshness acting as a great balance to the succulent sweet and voluptuous palate. Intense peach and apricot combined with lemon and orange zest make this highly appealing to drink right away â€“ an ideal vintage with which to start Yquemâ€™s â€˜lighthouseâ€™ project. However it would be a shame not to give this 10+ years maturation to see how it develops. Very well I suspect. The growing season was both warm and wet with mildew a big threat. After a mostly dry September 40mm rain came at the end of the month leading to a very short harvest window. All of the Yquem grapes were picked in two tries within a one-week period. Residual Sugar: 138g/L. Drinking Window 2025 - 2060
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.