99 points James Suckling: "This is a great Yquem, delivering thrilling purity and intensity. The nose offers intense aromas of fresh and dried apricot and peach pastry, as well as freshly baked creme brulee, candied and fresh orange and kumquat. Some marmalade, too. Smooth, glossy texture with flavors of grilled orange, dried apricot and an exceptionally long finish with a powerful, driving push to the end. A flicker of toasty-oak influence arrives late, but this wine has completely consumed the oak. The 2017 Yquem is a very powerful wine from a very rich and exceptional vintage. The acidity has a big hand in balancing the richness. Pithy finish. The phenolics deliver some great depth. Rain at the beginning of September prompted an extensive infection of noble rot. The harvest lasted from September 26 to October 13. Great quality and one of the best since the legendary 2001. Drink or hold. (12/20/20)"
97-99 points Lisa Perrotti-Brown (Wine Advocate): "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. (4/27/18)"
98+ points Peter Moser (Falstaff): "Very fine, nuanced botrytis on the nose with notes of nuts, nectarine and terroir. Noble. A lot of finesse on the palate, silky and tender, but with immense firmness, sublimely textured, pronounced sweetness supported by delicate acidity and penetrating minerality, all closely intertwined with the minerality underscoring things right through the finish. Very fine with lots of inner tension, delicacy and grip. Immensely precise. Alcohol 14%. (5/28/21)"
98+ points Lisa Perrotti-Brown (The Wine Independent): "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. Alcohol 14%. Drink: 2029-2079. (9/4/23)"
96-98 points Chris Kissack (Winedoctor): "Here at Yquem the 2017 vintage boasts an impressive residual sugar of 148 g/l, an alcohol of 13.9% and a total acidity of 3.9 g/l. The blend this here is 85% Semillon and 15% Sauvignon Blanc, a little more Semillon and less Sauvignon than the norm. The aromatics are very pure, fresh and vibrant, with scents of mango, pineapple, yellow peach and lychee. In short it has the usually defined and yet evocative nose, precise, expressive, rich, with wonderful freshness and purity. This comes across on the palate too, which starts with a frame of stone, with wonderful breadth and texture, controlled and refined, but fresh, with a mélange of pure, harmonious and ripe polished fruits. It gentle fades, showing a precise textural definition wrapped around a central core of grip and acidity. This is clearly a great Sauternes in the making, and while it might not be at the level of the greatest vintages, it is deliciously defined and elegant, with rich textural and botrytis potential beneath. (Apr 2018)"
97 points Neal Martin (Vinous): "The 2017 Yquem is destined to be one of my favourite recent vintages. It has brilliant delineation on the nose with acacia honey, saffron, white flowers and a subtle crushed stone element. So much energy is palpable. The palate is supremely well balanced, surfeit with energy, spicy and feisty and yet paradoxically beautifully controlled and pixelated towards the extended finish. It’s not unlike the brilliant 2014 in style. Tasted at the château. Drink: 2027-2065. (Apr 2022)"
96 points Jane Anson (Inside Bordeaux): "To overcome the gap between the dry white harvest (16-25 August, even earlier than in 2003) and the noble rot harvest (20 September to 14 October), the team began by picking their best plots on the cooler clay terroirs to ensure maximum freshness. They have expertly managed to retain a beautiful focus, showing pared back but fleshy white peach and pear notes, saffron, white pepper, subtle gunsmoke and slate, followed by a fantastic kick of ginger through the mid palate and beyond. There was no frost impact here, but they were still very strict in the blending, using just 45% of their 17hl/ha crop. This wine has a fairly high 148g/l of residual sugar, with TA6 and 3.8pH (compared to 3.65pH in 2015). They expect to carry out long oak ageing to add structure and to balance the sugars. Drink: 2020-2042. (4/8/18)"
96 points Wine Spectator: "Very flattering and unctuous in feel, with coconut, creamed papaya, toasted hazelnut and warmed peach and tangerine cream flavors gliding along in unison, all framed by warm brioche and piecrust notes on the finish. Remarkably rich, yet poised and pure. Sémillon and Sauvignon Blanc. Best from 2025 through 2045. (3/31/20)"
|Designation||First Growth|Premier Cru|
|Blend||75% Sémillon, 25% Sauvignon Blanc|