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Château d'Yquem 2005
1st Grand Cru Classé Superior in 1855
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What Domaine more famous throughout the world to evoke the great sweet wines of the Sauternes vineyard than Château of Yquem? A name associated with a myth whose reputation has undoubtedly crossed borders. It was in 1593 that Jacques Sauvage was granted "tenure rights", and a few years later began the construction of Château. Françoise-JosépHine de Sauvage d'Yquem married Count Louis Amédée de Lur-Saluces in 1785. At the death of the latter, she will gradually raise the Domaine to the top of the hierarchy of great wines of Sauternes.
During the classification of Bordeaux wines formalized in 1855 at the request of Napoléon III for the Paris World's Fair, Yquem's Château would be the only Domaine to obtain the distinction of Premier Cru Superior.
A page will turn for Yquem Château when it is acquired in 1999 by the LVMH group. Pierre Lurton has been its Chairman and CEO since 2004. The Château d'Yquem has long adopted the philosophy of producing a great wine only if nature has allowed it, in other words if the vintage has been up to La Tâche thus conducive to giving a botrytized grape of quality.
Yquem's Château rests on the highest point of the Sauternes appellation, covering a 103-hectare vineyard planted on gravelly-sandy soils with clay-limestone outcrops at the break of slope. The grape varieties are 75% Semillon and 25% Sauvignon Blanc. The wines are aged for 24 months in 100% new barrels.
The property produces a white wine Sec from the same grapes named Y. In addition, for a small portion of the production, Domaine produces blended wines named simply Sauternes. These wines are the result of an average of 4 to 5 years of blending.
At Yquem Château, one vine will yield only one glass of the famous sweet nectar. This illustrates the drastic work and impeccable selection that goes into this Domaine of excellence.
The Château d'Yquem is a nectar that leaves an unforgettable memory, delivering a finesse and complexity that only it manages to achieve. Its exquisite aromatic expression, freshness and elegance are the fruit of an exceptional terroir coupled with impeccable know-how.
Critics Château d'Yquem 2005.
Description Château d'Yquem 2005.
The 2005 vintage offered magnificent conditions in Sauternes to produce a great wine from Château d'Yquem. The season was marked by constant sunshine without excessive heat, while the end of the summer was more temperate, ideal for concentrating the berries in acidity. The alternation of rain and dry heat in September and October allowed a good development of the noble rot, offering berries rich in sugar and aromas.
Blend of the 2005 vintage : Sémillon, Sauvignon blanc.
The robe is a magnificent pronounced golden color with elegant copper reflections.
The nose opens with splendid notes of candied fruits, roasted pineapple and almond paste, enhanced by a note of beeswax and muscadelle.
The attack is fat and delicate, delivering a wine of a rarely equalled finesse. It evolves in roundness and smoothness, releasing honeyed and quince flavors while being supported by a beautiful acid framework. Wonderfully balanced between the sugar and its evolutionary notes, it melts into an interminable finish of great freshness.
Food and wine pairing:
Château d'Yquem 2005 will accompany meats such as duck with honey or quail with foie gras, as well as fish such as scallops with shallot cream, lobster or monkfish with a sweet and sour sauce.
Enjoy it with suitable blue-veined cheeses such as Roquefort, Bleu d'Auvergne, Caesar Regal or Fourme d'Ambert.
For dessert, you can enjoy it wonderfully with a tarte tatin or peach tart, an orange salad with cinnamon or a rice pudding with turmeric.
Ageing potential and tasting:
Château d'Yquem 2005 has exceptional cellaring potential, still being able to wait in the cellar to reach its peak between 2035 and 2040.
However, it will lend itself very well to tasting if properly prepared. To do so, take care to open the bottle 2 to 3 hours in advance by keeping it in the refrigerator. Take it out a few minutes before tasting so that it can be served between 10 and 12°C.
The bottles should be kept in a dark cellar, lying down, with an optimal hygrometric degree of 70%.