2012 "Y" d'Yquem
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Tasting notes
The 2012 “Y” has 5 grams per liter of residual sugar and a pale to medium lemon-yellow color. It opens with a zippy nose of lime leaves, lemon drops, and grapefruit oil, followed by suggestions of fresh hay and shaved almonds. The medium to full-bodied palate is lively, with a satiny texture to support the vibrant citrus flavors, finishing on a chalky note.
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Decanter
Lisa Perrotti-Brown MW, The Wine Independent
More reviews and scores
80% Sauvignon Blanc, 20% Sémillon. Alcoholic fermentation in French oak barrels (starting in vats). Aged for 10 months (1/3 new oak) on the lees with bâtonnage. RS 6.2 g/l. Subtle but honeyed on the nose. Rich and tastes almost a little off dry on the palate (confirmed by the numbers). Spicy and full bodied. Lots of freshness but also has a note of barley sugar as if there were some botrytis. (JH)
Lots of sliced apple, pear and lime character on the nose and palate. Lilac and honey character, too. Full body, bright and fresh acidity and a long and flavorful finish. Stylish white with a tangy undertone. Fruity and almost sweet. Lots of character. Lovely aperitif.
A dry white wine made from two-thirds Semillon and one-third Sauvignon from the vineyards of Yquem, Ygrec was first introduced in 1959, and around 1,000 cases are produced each year. An exquisite white Bordeaux, while it does possess a high level of residual sugar (8%-9%), 90% of the people who taste it would say it is completely dry because of its high acids and low pH. A brilliant effort, the 2012 was harvested between September 25 and October 25. It should drink well for 8-12 years. Note: I was unable to taste the 2013 Ygrec because the final blend had not yet been assembled, so I am including the 2012. It appears the 2013 will be composed of equal parts Semillon and Sauvignon.
About the producer
The undisputed finest sweet wine in the world, Château d'Yquem is the only Premier Cru Supérieur estate in Sauternes, classified in 1855. With a long history stretching back to the Middle Ages, the château is entwined with that of the Lur-Saluces family – who remain involved today.