Château d'Yquem 2006

Lovely flavors of apricot, dried tangerine, pineapple and papaya rush along, supported by hazelnut, frangipane and coconut notes. Despite the depth, this is very, very pure, with filigreed acidity carrying the long, long finish. Drink now through 2037. 7,500 cases made.

Sweet crème pâtissière on the nose. Solid and very rich and impressive. Real depth and unctuousness and complexity. This is great stuff. Long and layered. So long! Complex. (JR)

The 2006 Yquem is initially tightly wound on the nose before revealing enticing scents of mandarin, dried honey, quince and just a very slight adhesive note. It is well-defined yet certainly demands more coaxing than its peers. The palate is well balanced with fine delineation, a caressing, viscous texture with desiccated orange peel and a touch of bitter lemon that counterbalances the richness. I noticed this 2006 becoming spicier with aeration. Excellent. Tasted at the Yquem dinner at Rick Stein's restaurant in Barnes.

Bright, sweet, juicy, fresh, and vibrant, the wine leans to the orange-fruit side of the style range with a cornucopia of ripe and overripe candied mangos, apricots, tangerine, and pineapple. There is a wealth of sweet fruit along with bracing acidity that comes through in a discreet style. Drink from 2022–2060.

Pale, bright yellow. Very fruity bouquet, lemon oil, mirabelles, freshly spun acacia honey, beautifully wrapped sweetness. Creamy, juicy palate, very elegant, with a dancing balance, again lots of ripe yellow, cooked fruits, apricot jelly, poached Williams pears, somehow a “Sauternes light” or a sweet Meursault. A Yquem that can also be enjoyed as an aperitif.

Since 1893, this is the first time that by September 15 as many as 150 barriques in the cellar were already filled with sweet grape must. Started on September 6. 80% Sémillon, 20% Sauvignon Blanc. Only 125 grams of residual sugar, which is rather low. Pale, bright yellow. Very fruity bouquet, lemon oil, mirabelle plums, freshly spun acacia honey, a beautifully packaged sweetness. Creamy, juicy palate, very elegant, with a dancing balance, again lots of ripe yellow, cooked fruits, apricot jelly, poached Williams pears, somehow a “Sauternes-light” or a sweet Meursault. In any case, it will be a Yquem you can also drink as an aperitif and never tire of. Apart from the question of budget. This cannot be a great Yquem, but a perfume of it. Quintessence: “Yquem-light!”

A blend of 80% Semillon and 20% Sauvignon Blanc, with 122 grams per liter of residual sugar, the 2006 Yquem is pale to medium gold in color. It is a little shy to begin, requiring a lot of swirling to bring out notes of baked apples, peach preserves, and dried mango, followed by suggestions of ginger cake, toasted almonds, and crème caramel. The palate has impressive tension and tightly wound layers of stone and tropical fruits, finishing with wonderful length and latent depth. It needs time!

The noblest and purest on the nose of all the Sauternes crus, with admirable finesse and purity of style—a masterful achievement by the technical team.

The colour is pale straw and the nose shows lovely intensity with a touch more freshness than usual. The palate lacks Yquem’s usual power—the vintage didn’t allow for it—but it is an incredible mix of lightness and power, with an airy side that invites a touch of frivolity.

Golden color. Intense, delicate, fruity, and pure nose. A hint of gingerbread. Slightly toasty background. Supple palate, developing on a soft body, coherent throughout, without being enchanting. Finish a touch firm. Normal length. A wine more interesting on the nose than on the palate.

94–96. Barrel sample. This is the richest wine of the vintage. With its intense fruit, piles of spice, yet excellent balance, it promises flavors of baked apples and intense dried fruits. The botrytis layer is discreet, a hint rather than overpowering.