Château d'Yquem 2014 half flesje

Neal Martin (on Robert Parker website) 96-98 "The Château Yquem 2014 was picked over 9 weeks this year, with one-quarter of the grapes picked prior to 15 September. It delivers 134 grams per liter residual sugar and 7.3 grams per liter tartaric acid, with a pH 3.60. It has a captivating bouquet (I know...I know...what else were you expecting) But it entrances with its pure, wild honey notes mixed with almond and white chocolate scents, bestowed with beguiling delineation and focus. The palate is very poised with the acidity nigh on perfect. Occasionally an Yquem only reveals its components parts at this early juncture, necessitates conjecture. However the 2014 has a sense of harmony and completeness already, as if the élevage is merely there to usher it on to its finished state. There is undeniably great depth here, perhaps less conspicuous than other vintages because of that silver thread of acidity: notes of lemon sherbet, orange zest, shaved ginger and again, a few "flakes' of white chocolate. It is extremely long with tenderness rather than power on the finish. It's not quite up there in the rarefied heights of say, the 2001 or 2009, but it is what we call in the trade, "the business."

Jancis Robinson MW 19 "Everything was very early, although they are always a week earlier at Yquem. Harvest started on 8 October with grapes slightly dried as well as botrytised. These grapes gave great freshness. They picked up until 28 October thanks to at least three botrytis infections. 15% passerillé grapes. TA 4.9 g/l (= 7.5 g/l expressed as tartaric) – a record. RS 135 g/l. Bright gold with a green note. Intense freshness on the nose. Fabulous nose of richness and freshness. The residual sugar is not high but the balance is great. Lime and pears and great richness and almost like a fruit juice, it’s so refreshing yet dense and sweet."

Tim Atkin MW 98 "The vintage at Yquem was the earliest since 1893, starting on the 3rd of September and continuing for another seven weeks. The result is one of the best ever wines from the château, combining exotic flavours of pineapple, tangerine and mango underpinned by a core of acidity and scented vanilla oak. Every bit as good as 2001, 2009 and 2014."

Chris Kissack (Winedoctor) 18.5-19.5 "Three pickings here, giving 25%, 25% and 50% of the crop respectively, unusual for the vintage. Residual sugar 134 g/l. Acidity 4.9 g/l. An absolutely gorgeous nose here, with a very pure, sorbet-like intensity to the fruit, yellow peaches, just a little touch of mango, swirled with a vanilla cream. Very tense, with suggestions here of real substance and polish. Captivating. The palate has a finessed start, an attractive cool and vibrant character, showing great balance and elegance, and then in the middle there is richness, controlled through, with seams of oranges and apricots, with a very impressive depth and a controlled, polished breadth. A wine of finesse and energy, but not over-the-top exuberance. Very convincing, such beautifully straight lines, with a elegant fruit-cream sense. So complete in style, long and poised too. Absolutely top class."

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