13.4% 119 g/l RS, TA 5. Wet and cool winter and spring and very hot summer and very dry autumn. No rain mid Sep –mid Oct. Harvested 29 Sep 16 days non stop. Then 20 Oct – 10 Nov. Sweet and smooth. Coppery tawny, rose petals on the nose. Great vivacity. Real punch. Lots of acidity but lots of attack too. Exciting. Ripe pears – very exciting. But not one of the richest – a little nervy. Will never be a heavyweight.

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The 1983 is among the most concentrated wines from this property over the last 20 years, with a staggering display of extract and a mind-boggling amount of glycerin. The vintage commenced early for Yquem, beginning on September 29 and finishing on November 18. Most observers feel the 1983 will mature more slowly than the 1986, and will last for almost 100 years. Given Yquem's unbelievable aging potential, such comments do not seem far fetched. At present, the 1983 is enormous, with huge, honeyed, pineapple, coconut, and caramel flavors, massive extract, and an unctuous quality barely framed by acidity and new oak. I do not feel the wine has changed since bottling, and I would not want to start drinking it for at least another 10-15 years. Last tasted, 12/90.

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Super-intense and full-throttled, elegant and stylish. Dark amber in color and rich in complexity, this '83 coats your mouth with butterscotch, dried apricot, fig and spice flavors. Made to age for decades.

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Beautiful amber honey color. The nose and taste indescribable. Everything it's supposed to be and then some. Had it with a lemon raspberry cream cheesecake on our 28th Anniversary.