d'Yquem Sauternes 2016 375ml

99 points Jeb Dunnuck: "The 2016 Chateau D’Yquem is pure magic and dessert wines don’t get much better. Offering a pale gold color as well as a blockbuster bouquet of honeyed tangerines, tart apricots, liquid rocks, white flowers, and honeysuckle, it hits the palate with full-bodied richness, an opulent texture, vibrant acidity, and again, an incredible sense of minerality, despite having no shortage of sweetness or richness. The 2016 is a classic blend of 75% Sémillon and 25% Sauvignon that hit 14.2% alcohol with 135 grams of residual sugar. It’s already complex and approachable yet will keep for 3-4 decades. Drink: 2019-2054. (6/14/19)"

99 points James Suckling: "A very classic Yquem. Breathtakingly wide spectrum of floral honey, exotic fruit (passion fruit, mango and pineapple), caramel and marzipan aromas. But none of this is a jot too much. In fact, the wine is extremely precise and finely nuanced. Wonderful freshness and textural complexity, in spite of the considerable concentration and extravagance. Very suave and sensual finish that goes on and on. Drink or hold. (12/3/19)"

98+ points Lisa Perrotti-Brown (Wine Advocate): "Containing 135 grams per liter of residual sugar, the pale lemon-gold colored 2016 d'Yquem leaps from the glass with honeyed apricots, pineapple, green mango, crushed rocks, candied ginger, coriander seed and citrus peel with hints of orange blossom. The palate is very tightly wound, vibrant and refreshing with layer upon layer of minerals and spices, finishing with epic poise and persistence. Drink: 2024-2064. (Apr 2015)"

98 points Chris Kissack (Winedoctor): "It is interesting to note that some of the figures for the 2016 vintage seem to have drifted away from those presented at the primeurs, the acidity now declared as 3.5 g/l, a rather lower figure. Sandrine tells me the lower acidity is down to the blend, which is sourced from the fruit picked during the second half of October during what was a late harvest. The residual sugar here is 135 g/l. The nose opens with a wealth of sweet orchard fruit, peach especially, laced with little nuances of toasted coffee and praline, from the oak most likely, although perhaps also the botrytis in the case of the latter. It feels nicely defined, smoky and lightly reductive too though. There follows a very pure start to the plate, with a gently creamed textural substance, fresh and bright, carrying fine phenolic and bitter elements which add contrast to the sweetly polished fruit. It has vibrancy and delicious acidity, which gives a very complete and gripped feel to the complex flavour profile, which combines desiccated peaches with bitter beeswax, honey and tea leaf notes. An energetic blend this year, long pure. Incredible length too. This has ended up at the top of y score range. (Apr 2019)"

97 points Jane Anson, MW (Decanter): "Despite a rich botrytis character, this balances impact with delicacy. Clear citrus on the nose with a hint of flint and smoke, allowing the soft white flowers and lime blossom to steal up on you slowly. There are caramel notes through the mid-palate and great persistency, as ever. Extremely elegant. This was the driest summer since 1898, and the harvest at Yquem lasted a full two months, from 4th September (for the dry white Y d'Yquem) through to 4th November for the final selection of botrytis berries. The final yield is 20hl/ha, the highest in recent years against their average of 9hl/ha, with 40% going into the grand vin compared to 50% last year. 135g/l residual sugar and 3.9pH. 75% Sémillon and 25% Sauvignon Blanc. Drinking Window: 2025-2050. (Apr 2017)""

95-97 points Wine Enthusiast: The bouquet opens with aromas of honey and citrus, offering richness and freshness at the same time. The mouthfeel is opulent, with honeyed flavors. There is some acidity underneath, although decadence and concentration are its defining attributes. It will age for decades. (Apr 2017)"