d'Yquem Sauternes 2007

100 points (20/20) La Revue du Vin de France: " (2011).

98+ points Lisa Perrotti-Brown (Wine Advocate): "Pale to medium gold colored, the 2007 d'Yquem delivers powerful scents of tropical fruits—dried mangoes and pineapple paste—accented by acacia honey, toasted almonds and woodsmoke with hints of chalk dust, kettle corn and lime blossom. The palate reveals one of those vintages that shape-shifts into an apparently drier style than it is, largely thanks to its uber-racy backbone of freshness and layered mineral-inspired flavors, finishing with a regal, satin-textured savoriness. Difficult to resist now, this will be one of those Rip Van Winkle vintages that can be predicted to cellar not just for decades but for generations. For number crunchers: 14.2% alcohol, 137 grams per liter residual sugar, and total acidity is 3.7 grams per liter H2SO4. Drink: 2019-2080. (8/30/19)"

98 points Andy Howard, MW (Decanter): "Befitting a glorious Sauternes vintage, the 2007 Yquem stood out in this tasting like a beacon. Sandrine Garbay notes that it was ‘a great year for noble rot and feels that, like 2001, 2007 is a “classic” expression of Yquem.’ Burnished hue in the glass, remarkably powerful and concentrated with endless layers of flavour. Aged in oak for 2.5 years, remarkably this could still benefit from further ageing and integration of oak. Despite the power and weight, the wine remains fresh and vibrant with driving acidity. Should improve for a decade and drink well for 30-40 years. Residual Sugar: 137g/L. Drinking Window: 2022-2055. (Feb 2022)

98 points Robin Lee (Falstaff): "Deep gold, with an intense Botrytis nose of saffron and dried apricot. The satiny damask texture is sensuous and extravagant in its sheer volume. Long and intense flavour that continues to develop. Quince tart, roasted walnuts, notes of cinnamon, star anise and spicy white radish. There is a bitter phenolic on the finish, very pronounced, which, for me, is the marker of Yquem. (2/3/22)"

98 points Lisa Perrotti-Brown (The Wine Independent): "A blend of 80% Semillon and 20% Sauvignon Blanc, with 137 grams per liter of residual sugar, the 2007 Yquem has a pale to medium gold color. It slips sensuously from the glass with open-knit scents of apricot preserves, persimmon butter, and Golden Delicious apples, followed by hints of baking bread, aniseed, and wood smoke. The palate is concentrated, with alluring stone fruit and spiced apple layers, supported by just enough freshness, finishing long and opulently spicy. Alcohol 14.2%. Drink: 2023-2057. (9/4/23)"

95-98 points Stephen Tanzer (International Wine Cellar): "(14% alcohol with 140 g/l r.s.; 70% semillon and 30% sauvignon blanc) Pale gold. Knockout nose of mirabelle, pineapple, spices and honey. Dense and thick but with racy acidity leavening the wine's liqueur-like flavors of peach, apricot and pineapple and imbuing it with superb energy. With aeration, this showed captivating notes of vanilla, toast and fresh and exotic herbs, plus a saline aspect on the very long finish. Still an infant, but already boasts terrific cut and purity of fruit. Director Pierre Lurton was thrilled to have a large quantity of wine at this high level of quality. (Jul/Aug 2008)" "

96 points Wine Spectator: "Intense, with a wide range of maple, hazelnut-singed piecrust and apple crumble notes, all offset beautifully by a taut orange zest accent that imparts tension and length to balance the broad, rich core. Ends with a viscous feel and lingering energy.—Non-blind Yquem vertical (July 2014). Best from 2015 through 2040. (11/15/14)"

96 points Jane Anson (Inside Bordeaux): "(70% Sémillon, 30% Sauvignon Blanc). Soft gold in colour, packed full of generous stone fruit, nectarine and white peach, honeysuckle, white truffle, saffron-laced lemon curd, bitter orange peel, all wrapped up in the satiny texture that makes drinking Yquem feel like the most indulgent of moments. The 2007 vintage was a fairly generous 18hl/h yield, with 130g/h residual sugar. Winemaker Sandrine Garbay. (7/8/21)"