Vineyards and winemaking
Château d’Yquem’s Sauternes vineyard is planted principally with Sémillon, supported by Sauvignon Blanc, across a mosaic of gravel, clay and limestone. The estate’s autumn mists and warmer afternoons encourage noble rot, which concentrates the berries while preserving the acidity essential to Yquem’s extraordinary length.
In 1957, rain in September initiated botrytis under favourable conditions after a mixed growing season. Three selective harvest passes were made during October, with pickers returning through the rows to take only suitably concentrated berries; the exceptionally small crop was fermented and matured in oak with the patience demanded by the estate.
Tasting notes
Appearance
Deep copper and mahogany with luminous amber highlights.
Nose
Gentle but intricate, with dried fig, crème brûlée and candied orange peel over walnut, beeswax and saffron. Notes of caramel and old polished wood speak clearly of its considerable age.
Palate
Medium-bodied and mellow, opening with fig, custard and burnt sugar before moving towards citrus peel and toasted nuts. The sweetness is mature and composed, supported by a fine line of acidity and a delicate, tapering finish.
Food pairing
Serve in small measures with fresh figs and crème fraîche, tarte Tatin, Roquefort or a simple walnut tart. At this age, the wine is also best appreciated alone, without an overly sweet accompaniment.
Background story
Château d’Yquem is the only Sauternes estate ranked Premier Cru Supérieur in the 1855 Classification. Its reputation rests on exceptionally selective harvesting, very low yields and an ability to balance immense concentration with freshness over decades in bottle.
This 1957 is a rare mature bottle and condition will vary with storage. Stand it upright well before opening, remove the cork gently and taste immediately; decant only to separate sediment and avoid prolonged aeration. Serve lightly chilled at around 12–14°C and enjoy once opened.
