2013 d'Yquem, Sauternes (375ml)
Bright aromas of sliced mango, papaya, botrytis, and lemon follow through to a full body, medium sweet and phenolic palate that gives the wine structure and beauty. Electric acidity and freshness yet an impressive energy and length. A severe selection was made. 40% of the production was destined to the grand vin.
*Barrel Sample* The beautifully aromatic, honeyed scent leads into flavors of bitter orange and honey, along with extreme freshness. Notes of white peach and Rocha pear give richness to a wine that is not huge, but wonderfully balanced. (RV)
*Collectible* Lightly toasted marshmallow and macadamia nut aromas lead the way, followed by incredibly juicy mirabelle plum, green fig, and glazed pear and peach flavors. As big as this is, there are still plenty of honeysuckle, quinine and chamomile notes kicking the finish into yet another gear. This has purity and length to burn, with decades more to go. Best from 2020 through 2050.
Robert Parker's Wine Advocate
Firstly, you notice the color, which is a touch deeper than recent vintages at this stage. The bouquet is quite honeyed and rich for Yquem at this early juncture, with subtle scents of peach skin, white flowers, and a puff of chalk and frangipane. The palate is viscous on the entry, all about the texture at first, coating the mouth with luscious botrytized fruit. There are touches of Seville orange marmalade, fresh apricot, a hint of spice and passion fruit. This is imbued with impressive depth and weight, perhaps an Yquem that is determined to make an impression after last year-s absence. It might not possess the finesse of a top flight Yquem, but it has immense power and persistency. (NM)
Stephen Tanzer's International Wine Cellar
(70% Semillon and 30% Sauvignon Blanc; 13.1% alcohol and 140 g/l residual sugar; total acidity of almost 6 g/l): Luminous medium yellow-gold. Almost Germanic in its perfumed, bright aromas of tangerine, grapefruit, peach, lemon, lichee and ginger. Lush but very fresh, with bracing limey acidity giving sharp definition to the complex flavors of honey, ginger, green fig, yellow melon and peach. The brisk, harmonious acidity really cleanses the palate and makes this one of the most immediately appealing (almost too easy to drink!) Yquems in memory. The finish is extremely long and vibrant. This is a much less massive, opulent Yquem than usual but is extremely graceful and refined. The product of four different tries, performed from September 25 to October 24, but only 40% of the total volume made it into Yquem. As much as I liked this wine, I think it's a little too dominated by the Sauvignon Blanc (only the 2004, at 35% of the total, had more Sauvignon Blanc among Yquem's most recent vintages). Winemaker Sandrine Garbay told me using more Sauvignon was unavoidable in 2013 because the last Semillons harvested in the third and fourth tries were opulent but simple, and a little bitter, so she included less of the variety than usual. (ID)
The 2013 d'Yquem is rich, honeyed and voluptuous in the glass, but never excessively heavy. Crème brulee, candied lemon, apricot jam, orange marmalade, sweet spices and almond paste meld together in a Sauternes built on class and finesse What a gorgeous wine this is. (AG)
70% Sémillon, 30% Sauvignon Blanc. RS 140 g/l – same as 2010 and 2011. Harvested over one month, in good conditions for Sauternes that were excellent for botrytis development. Pale gold – not as lustrous, perhaps, as you’d expect. Really intense nose – no shortcomings apparent here, the flavours are pure and complex and compelling. Marmalade, lime juice, treacle tart and a savoury note too – mushroom, mint, menthol. Beautiful elegance on the palate – wonderful sweetness with precise acidity. 19+/20 points (RH)