Vineyards and winemaking
Yquem’s Sauternes vineyard is planted predominantly with Sémillon and a smaller share of Sauvignon Blanc on gravel, clay and limestone soils. Alternating autumn mist and warmth encourages noble rot, and the harvest team works through the vineyard in successive passes to select berries only when they have reached the desired concentration.
The 2004 crop was picked by hand in multiple tries, then fermented slowly in oak and matured in barrel. The vintage produced a generous, weighty Yquem with ripe tropical and citrus character; this half-bottle format develops more quickly than a 75cl bottle while offering an ideal measure for two to four small glasses.
Tasting notes
Appearance
Rich golden amber with bright, honeyed reflections.
Nose
Lemon curd, Mirabelle plum and mango rise above dried honey and orange blossom. Vanilla, saffron and a restrained toast note add the layered complexity of barrel fermentation and bottle age.
Palate
Viscous and generous, with mango, apricot and preserved lemon carried by measured acidity. Honeycomb and fine oak broaden the middle, while citrus peel and gentle spice keep the long tropical finish articulate.
Food pairing
Pair with duck-liver parfait and toasted brioche, apricot and almond tart, blue cheese with oatcakes, or roast pineapple with crème fraîche. The half bottle is equally suited to a quiet glass after dinner.
Background story
Château d’Yquem stands alone as the only Premier Cru Supérieur of Sauternes in the 1855 Classification. Its exacting berry-by-berry selection and refusal to compromise on unsuitable harvests have made it the benchmark for long-lived botrytised sweet wine.
Neal Martin awarded the 2004 vintage 93 points and suggested a drinking window extending to 2040. In half bottle it will evolve somewhat faster than a standard bottle; serve at around 10–12°C and allow it to warm gently in the glass.
