CRITIC REVIEWS
Lisa Perrotti-Brown
There was no frost at d’Yquem in 2017, and botrytis was very regular and even this vintage. The nose opens with very pure notes of freshly sliced oranges, yuzu and lemon barley water with hints of white pepper, fresh ginger and lime cordial. The incredibly rich, unctuous sweetness (148 grams per liter of residual sugar) is beautifully marbled with bright, vivacious citrus fruit and spice flavors, while lifted by well-knit freshness, and it finishes with epic length and great depth.
Lisa Perrotti-Brown
A blend of 75% Semillon and 25% Sauvignon Blanc, with 148 grams per liter of residual sugar and a pH of 3.8, the 2017 Yquem has a pale lemon-gold color. It is a little shy to begin, featuring delicate scents of chalk dust, coriander seed, and lemongrass, leading to a profound core of apricots, fresh Bosc pears, and blanched almonds, plus a hint of wet slate. Full-on unctuous, the tension in the mouth is exhilarating, creating layer upon layer of stone fruits, minerals, and spices, finishing with epic length and amazing depth. It is powerful, with an alcohol level of 14% this year.