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chateau d'yquem
CHATEAU D'YQUEM 1er cru superieur, Sauternes 2016 Bottle
chateau d'yquem
CHATEAU D'YQUEM 1er cru superieur, Sauternes 2016 Bottle
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Expert Review
Lisa Perrotti-Brown MW
Containing 135 grams per litre of residual sugar, the pale lemon-gold coloured 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.
98+ points, Lisa Perrotti-Brown MW, Wine Advocate, March 2019.
Expert Review
Jancis Robinson MW
Broad and waxy with lovely lift and precision on the palate. It’s far from the most luscious or concentrated Yquem but it is recognisably waxy Yquem with medium intensity and sweetness and great length.
18 points, Jancis Robinson MW, jancisrobinson.com, September 2018.
Expert Review
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.
99 points, James Suckling, jamessuckling.com, December 2019.
Expert Review
Jane Anson
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.
97 points, Jane Anson, Decanter, April 2017.
Expert Review
Jeb Dunnuck
The 2016 Chateau d’Yquem is pure magic and dessert wines don’t get much better. Offering a pale gold colour 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.
99 points, Jeb Dunnuck, jebdunnuck.com.