David Kline

9.6

Honey-brioche and almond extract commingle with orange blossom, crystalline honey, light maple syrup and butter, marmalade with aromatic musk. The warm flavors of mouth-coating, unctuous citrus defy comparison, but evocative of marmalade hard candy, candied oranges, tangerine, clementine, nectarine, dried apricot, Meyer lemon essences, and baked apple and yellow pear. Golden; delicious.

#chateaudyquem #dyquem #sauternes #botrytis #1997 #appellationsauternescontrolée #misenbouteilleauchateau #lursaluces — 2 years ago

with Courtney

Art Kuo

9.0

This is actually the Y, and not the Yquem... First time that I've so clearly tasted compressed melon in a wine. Definitely traces of the Yquem also shines through. Lovely wine. #heartsdelight #yquem #dyquem — 10 years ago

Peter Scudamore-Smith MW

9.0

Magnum of 87 D'yquem drinking well now; reflects the soggy harvest conditions though the 200 ha site on the top of the hiil escaped most of the drizzle to ripen this more dilute but easy drink; not lacking sugar, just botrytis intensity; says winemaker Sandrine; deep not long; #sauternes #dyquem #sémillon #sauvignonblanc #bordeaut — 9 years ago

Molly Brooks

9.3

Stinky wet hay, dirty peaches, caramel apple...mmhhmmmm #sauternes #dyquem — 10 years ago

with Christanna

Peter Scudamore-Smith MW

9.7

Institute of Masters of Wine Sydney Bordeaux 2010 tasting yesterday; cracking Sauternes; #acsauternes #bordeaux #dyquem #imw #drinkfrance — 10 years ago

Peter Scudamore-Smith MW

9.8

Nice to drink a d'Yquem at the top of its game; this 75 was; superb, peachy actually in harmony with the botrytis aromatics which have subsided back to semillon honey; dried nut delicious, not overly coloured; just perfect with double cream brie; produced by locals when d'Yquem winemaker came to town with 13 and 05 to show; wow, #sauternes #bordeaux #botrytis #sémillon #sauvignon #dyquem #classy — 9 years ago

Art Kuo

9.5

#winenight #taipei #sauternes #dyquem younger dyquems appeals more to the traditional Asian crowds where the ideal desert is one that is 'not too sweet' that there is still plenty of fruit and acidity but less viscosity and honey may seem adverse to how Sauternes are usually judges but in this cultural context works fine. — 10 years ago