Chateau Yquem

The wines of Château Yquem

Yquem is the most celebrated and greatest sweet wine in the world! 

Owned by LVMH since 1997 (previously the Lur de Saluces family), Château d'Yquem is the only Premier Cru Supérieur classified in Sauternes and Barsac in the 1855 classification of Bordeaux wines, and did not produce any wine in 1910, 1915, 1930, 1951, 1952, 1964, 1972, 1974, 1992 and 2012. Located 45km from Bordeaux (left bank), next to Châteaux Guiraud, Rieussec, Clos Haut Peyraguey, Lafaurie Peyraguey and Raymond Lafon, the 100 hectares of the Yquem vineyard nestle at the top of a sandy-clay terrace, composed of a thin layer of sand over a clay dome.

Château Yquem is legendary and has had, since the 19th century, 100 km of buried pipes to drain rainwater. Around 35 years old on average, the vines — grown using reasoned viticulture — are composed of 75% Sémillon and 25% Sauvignon, and are planted at a density of 7,000 vines per hectare.

The prestigious Château d'Yquem produces two white Bordeaux wines: the Grand Vin of Château d'Yquem and the second wine "Y d'Yquem."

History of Château Yquem 

It all begins in the Middle Ages, when the estate belonged to the King of England, who was then Duke of Aquitaine. In 1453, Charles VII, having attached the region to the French crown, gave the estate its current national identity. A century and a half later, in 1593, Jacques Sauvage, a local notable, became the tenant of Yquem and undertook the construction of the château. He gradually built up the current vineyard by acquiring it plot by plot. In 1711, ennobled during the reign of Louis XIV, the Sauvage family became the outright owner of the Yquem estate. In 1785, the last heiress of the Sauvage d'Yquem family, Françoise Joséphine, married Louis Amédée de Lur-Saluces (colonel of a cavalry regiment). Following his accidental death, the estate passed to his widow, who developed the renown of Yquem's wines, already highly appreciated by the great enthusiasts of the time. Despite a difficult period during the Revolution, she succeeded in preserving the family legacy and making the property prosper. In 1826, she had the wine cellar built, a bold innovation for the time, which transformed the estate into a genuine wine-producing enterprise and developed its international reputation.

What had been merely a family property became internationally recognised thanks to Romain-Bertrand de Lur-Saluces, grandson of Françoise Joséphine, who succeeded her after her death in 1851. The estate was then elevated to the rank of premier cru supérieur at the Paris Universal Exhibition in 1855. During the second half of the 19th century, the estate enjoyed a long period of prosperity. In 1859, Grand Duke Constantin, brother of the Tsar, purchased a barrel of Yquem for 20,000 gold francs, an unimaginable price for the time. Furthermore, Japan, during the Meiji era, discovered the pleasures of Yquem wine. After the death of Romain-Bertrand, the estate was taken over by his son Amédée de Lur-Saluces, then by his younger brother Eugène. This phase of Yquem's history came to an end with the great phylloxera crisis and the First World War.

In 1914, Château d'Yquem was converted into a military hospital while Bertrand de Lur-Saluces, son of Eugène, fought in the trenches. At the end of the conflict, he took over the management of the estate for half a century. Faithful to the philosophy of Yquem, he opposed the chaptalization of the wine and defended family estates even during the crisis of the 1930s. As president of the Union des crus classés de la Gironde, he played a central role in defending the grands crus and contributed to the determination of the Sauternes AOC. He was also one of the main promoters of "château bottling," thereby guaranteeing authenticity. Called up again during the Second World War, he returned to find his estate preserved after having been a prisoner for two years and continued to ensure its development until his death.

In 1966, Bertrand de Lur-Saluces designated Alexandre de Lur-Saluces, one of the sons of his brother Amédée, as his successor at the head of the estate. Despite a difficult start marked by a series of poor years, a severe trade crisis and significant inheritance taxes weakening Yquem, the estate was saved by better management and an excellent 1975 vintage. During the 1980s, improved harvests allowed for new investments, reaching an even higher level of demand and technical expertise than in the past.

Château d'Yquem was acquired in 1996 by the LVMH Moët Hennessy-Louis Vuitton group. In 2004, its management was entrusted to Pierre Lurton, who has since continuously championed its modernity, authenticity and expertise while remaining open to the present day.

Château Yquem, its vineyard and the botrytis cinerea

Here is a paragraph explaining the success of Yquem, the most famous sweet wine in the world! 

For 100 years, it has been the sole Premier Cru Classé of Sauternes: it stands apart for its extreme quality and exemplary consistency, even in more difficult vintages. It produces only prodigies, which reinforces its status as a mythical wine. Indeed, in order not to compromise the exceptional quality of this cru, the estate allows itself to not always produce its wines depending on the quality of the vintage.

This is a wine to be tasted at least once in a lifetime! 

Under the direction of Pierre Lurton (also director of Cheval Blanc), this marvellous Sauternes draws its excellence from its terroir and all the expertise that surrounds it.

Thanks to a terroir where botrytis develops under the best conditions, the wines produced are powerful, concentrated, with an ageing potential unmatched by their neighbours. 

Botrytis cinerea is a fungus that develops and pierces holes in the skins of the berries. It is often considered a parasite responsible for grey rot, but when its development takes place under very precise conditions, the resulting rot is referred to as noble rot. 

To achieve this, the berries must have already reached a certain level of ripeness; the morning mists that facilitate botrytis development and growth must spread in the morning and dissipate in the afternoon, so as to limit the rate of infection and to extend the ripening of the berries until harvest. Furthermore, the vineyard soils are composed of large gravel stones, which promote heat accumulation and the drainage of rainfall, all with the aim of achieving optimal berry ripeness. 

Thus, the holes pierced under such conditions allow for the evacuation of water present in the grape berries: this process concentrates the flavours and sugars.

Such conditions are precise and complex: Yquem's terroir is fortunate to benefit from this microclimate thanks to the Ciron river, which generates morning mists, with afternoons that are often sunny. 

A myth in its own right, with high prices, but sure to delight and leave a lasting impression. 

The expertise of Château Yquem: how are these exceptional wines made? 

The growing methods at Yquem remain traditional. The soil is enriched with farmyard manure on only 20 hectares per year, which helps to maintain the natural balance of the soil. The vines are never chemically weeded, but are constantly tended by winegrowers in accordance with traditional cultivation methods, such as hilling and de-hilling. In winter, severe pruning encourages maximum ripeness. The Sémillon is pruned "à cots" while the Sauvignon is pruned "à cots" for 90% and in "guyot simple" for the remainder. The female winegrowers, for their part, tend to the plots and carry out "green" operations such as desuckering, trellising and shoot removal. Before the harvest, the teams carry out leaf removal so that the bunches dry more quickly in the morning while protecting the west-facing side.

The next step is the harvest, a method that has remained unchanged at Château d'Yquem. Botrytis contaminates the berries, turning them brown and making the skin permeable, which allows water to evaporate and sugar to concentrate inside. The must thus reaches levels well beyond normal ripeness, with a potential of 18 to 30° of alcohol, equivalent to 300 to 600 grams of sugar per litre. The objective is to obtain a must at 20° potential alcohol, which requires a long wait and a significant risk of harvest loss as winter approaches. The low yield at Yquem (9 hectolitres per hectare on average) is explained by the reduction in volume due to this concentration. Thereafter, 200 cutters, organised into 4 teams, comb the vineyard in search of "botrytised" grapes that have reached their optimal concentration. The picking requires several successive passes to harvest only the "roasted" grapes transformed by noble rot. Spread over 6 weeks, this harvest requires an average of five to six passes, and sometimes more than ten in certain years.

From vine to cellar, everything begins with pressing, adapted to the texture of the berries. Unlike other white wines, three to four pressings are carried out at Yquem to increase the sugar content and the quality of the juice. The first pressing, carried out in a pneumatic press, yields 75% of the juice at approximately 19° potential alcohol. The second pressing accounts for 15% of the juice at around 21°, and the third can reach 25°. The juice is then returned to a vertical press for a final drying. Fermentation takes place in barrique, using new barrels traditionally made from oak stave wood. Each barrique is identified and the batches are monitored daily by the château's laboratory. Fermentation can last from two to six weeks depending on the activity of the musts. Each day's harvest is vinified separately over 6 to 8 months. A pre-blend is made from the batches the following spring after harvest, then the wine spends 20 months in the ageing cellar, with 15 rackings to eliminate deposits. Fine particles are removed by a light "fining". The final selection is made through blind tastings to decide on the final blend of Château d'Yquem.

The final step is bottling. During the third winter, the wine is bottled under the best technical conditions, with a 54 mm cork to ensure its great ageing capacity. Yquem offers different bottle formats, from the half-bottle to the Nebuchadnezzar. Once bottled, the presentation is meticulous: label, capsule, the bottle is wrapped in white tissue paper and placed in a wooden case, in crates marked with the château's coat of arms.

The characteristics of the wines of Château Yquem 

The wine produced thus has a golden robe and boasts a magnificent aromatic palette. 

In great vintages, the grand wine Yquem is very opulent, rich, powerful, unctuous and full-bodied, with notes of orange marmalade, pineapple, apricot, peach, crème brûlée, spices and coconut. Its silky texture and enveloping sensation coat the palate, and this nectar offers a magnificent balance between sweetness, opulence, freshness and acidity, all with a pronounced intensity of flavours! 

With its exceptional length, you will need to wait at least 15 years before approaching it, but it can age up to 100 years depending on the vintage. The grand vin is luxuriously aged in new barrels for 42 months.

The Best Vintages of Château Yquem

The greatest vintages of Yquem, with scores above 96/100, are: 2015, 2014, 2013, 2011, 2010, 2009, 2007, 2006, 2005, 2003, 2001, 1997, 1990, 1989, 1988, 1986, 1983, 1976, 1975, 1967, 1959, 1955, 1949, 1947, 1945 and 1937. Yquem has received Parker's perfect score of 100/100 eight times, in: 1811, 1847, 1921, 1945, 1975, 1976, 2001 and 2009. The reviews of Château d'Yquem are fabulous, with 3 stars in the RVF Green Guide, and the prices are commensurate with this iconic great wine and its incredible ageing potential.

The price of Yquem: why is it a safe investment?

The prices of Château d'Yquem bottles from the previous century are very high for several reasons, which contribute to the reputation and value of this exceptional wine:

History and Prestige: Château d'Yquem is one of the most prestigious and oldest wine estates in the world. Its history dates back to the Middle Ages, and it was classified as Premier Cru Supérieur at the Paris Universal Exhibition in 1855, a unique distinction in the classification of Sauternes wines. This historical recognition and its prestige contribute to its value.

Quality and Singularity: Yquem is renowned for its exceptional quality. The production of this wine is marked by unparalleled rigour and attention to detail. The estate uses very precise winemaking and ageing techniques, and the harvests are carried out by hand, selecting only grapes affected by noble rot (botrytis cinerea). This laborious and delicate process ensures a unique concentration of sugar and aromas.

Longevity: The wines of Château d'Yquem are known for their exceptional ageing capacity. They can improve over several decades, or even more than a century, developing remarkable complexity and depth over time. This longevity makes Yquem wines highly sought-after collector's items.

Limited Production and Low Yields: The production of Yquem is deliberately limited to maintain quality. Yields are very low, approximately 9 hectolitres per hectare, which is well below the average of other vineyards. This scarcity increases the value of the bottles.

International Reputation and Demand: Château d'Yquem enjoys an international reputation and is highly sought after by wine lovers and collectors from around the world. Demand for these wines is consistently high, which drives prices upward.

Exceptional Vintages: In certain years, climatic conditions and the terroir allow for the production of exceptional vintages. These vintages are particularly sought after and can reach very high prices. Wine enthusiasts often seek out specific years known for their extraordinary quality.

Auction Success: Yquem wines frequently achieve record prices at auction, reinforcing their reputation as a safe investment and a solid asset.

In summary, the high prices of bottles of Château d'Yquem from the previous century are explained by its prestigious history, its exceptional quality, its ageing capacity, its limited production, and its international demand. These factors make Yquem a safe investment for wine lovers and investors alike.

How should a Château Yquem be tasted?

When opening a bottle of Yquem, you should ensure that it is an optimal experience. 

It will be necessary to open the bottle a little in advance so that the wine can open up: 1 to 2 hours before tasting, to be enjoyed chilled at around 10°C. The taster should take their time to allow the wine to express its full aromatic palette. It is also worthwhile spending time describing its colour, the aromas that emerge on the first and second nose, as well as fully appreciating its flavours and texture on the palate, either on its own or paired with a variety of dishes. 

Here are several tasting notes for various vintages of Château Yquem, produced by our teams: 

Yquem 2008: This is a wine one could enjoy for hours on the nose alone. White fruits, peach, pineapple, honey, crème brûlée, orange marmalade… Magnificent aromas for a 16-year-old Yquem! On the palate, the opulence, power, richness and unctuousness are balanced by a lovely freshness. The intensity of flavours is of course pronounced, and the length is infinite. A sheer delight. Even for those who are not particularly fond of sweet wines or any form of sugar in wine, a small tasting portion alongside a dessert is sure to win everyone over.

Y d'Yquem 1985: Deep gold colour, with a few orange hues. A rather unexpressive nose at first, but which opens up nicely after an hour of aeration. The aromas of a great sweet wine gradually appear, followed by floral notes and dried fruits. The palate is unmistakably that of a dry wine, with a superb balance, a lovely acidity and a substance that is still very lively for a dry white of this age. One could even wait a little longer!

Yquem 1985: Deep orange-gold colour, the most intense of the sequence. Honeyed and candied nose, with notes of stewed white fruits and toffee. The palate is ample with medium acidity. This wine is undoubtedly the most evolved of the three in this sequence. The fragile cork of this bottle may be the cause of this rather premature evolution.

Yquem 1995: Golden colour with no perceptible orange hues. Nose of stewed orchard fruits, fruit paste, caramel and vanilla. The palate is of great power and the body is massive, with reasonable acidity. A vintage of great ageing potential.

Yquem 1961: Deep orange-gold colour with amber hues. A very expressive and elegant nose, with notes of honey, dark rum, beeswax, dried fruits, mushrooms and medicinal plants. The palate, however, is narrow, with low concentration. Even though the superb fill level and solid cork of this bottle left one dreaming, this old wine seduces primarily through its aromatics.

Yquem 1982: Deep orange-gold robe. One of the most seductive noses, featuring quince, orchard fruits, honey, flowers, dried fruits and bitter orange. The palate is magnificent. Upright, balanced, with beautiful concentration and a most refreshing acidity. The length is remarkable. A synthesis of Yquem's elegance and uniqueness.

Yquem 1976: Deep orange-gold colour. Expressive nose of macerated fruits, honey, fruit paste and exotic fruits. A spherical, rich and massive palate that makes one want to wait several more years to enjoy it more fully.

Y d'Yquem 1979 : A medium intensity robe of gold/old gold colour. On the nose, aromas of wax, cream, very ripe exotic fruits, orange peel, mushroom and gentle spices are found. On the palate, the volume is significant, with sustained acidity and notes of smoke, undergrowth and earth. A slight bitterness on the finish.

Yquem 2002: The colour is of medium intensity, gold/old gold with no orange hues. The nose is intense, with notes of pineapple, apricot, orange, vanilla and honey. On the palate, one finds crème brûlée and orange peel, with a lovely acidity that leaves the palate clean over a great length.

Yquem 1958: A distinctly amber colour. The very complex nose reveals notes of cognac, coffee, tobacco, prune, "Quinquina," quince paste, mushroom, honey and bitter orange. The fine and subtle palate is, however, less complex than the nose. A lovely freshness with a somewhat shorter but still reasonable length. Remarkable finesse for a wine of nearly 60 years old, and still very much alive!

Yquem 1987 : A fairly sustained intensity, golden/old gold, more orange than Yquem 2002. The nose, with apricot, dried fruits, mushroom and quince, is moderately intense. The harmony on the palate, the acidity/alcohol balance are remarkable, even if a hint of bitterness is perceived on the finish and a length hampered by a hollow in the mid-palate.

Yquem 1995 : A fairly sustained intensity, a golden/old gold robe with orange highlights, reminiscent of Yquem 1987. Notes of very intense bitter orange (significant botrytis), exotic fruits, candied citrus and a few mushroom notes envelop the nose. On the palate, great amplitude, sustained acidity and considerable length dominate. A very significant reserve of life!

Yquem 1990: One of the most intense and most orange-hued colours. The nose reveals aromas of quince paste, ripe apricot, date and dried fig, evoking "fruits of the sun." An immense volume with a very sharp acidity on the finish, leaving the palate perfectly clean. Pronounced notes of orange peel and marmalade dominate throughout an interminable length. Perhaps the wine of the evening…

Food and Wine Pairings for the Grands Crus of Château Yquem

In terms of food and wine pairings for Yquem, you have plenty of choices!

Simple dishes made with quality ingredients: a Roquefort puff pastry, duck with honey and balsamic vinegar, roast chicken or another simple poultry dish, duck breast with peaches, lobster with mango sauce, a cassolette of scallops or another delicate white fish… 

For desserts, you may opt for citrus notes that will perfectly complement the orange marmalade character of this nectar, while ensuring that the chosen recipe is not too sweet! Flambéed orange crêpes suzette, chocolate-coated orange peel, pineapple tart, tarte tatin… 

How to store the wines of Château Yquem

Endowed with a very high ageing potential, great care must be taken when storing Yquem so as not to… ruin everything. You should wait at least 15 years before tasting it and appreciating its tertiary aromas, which develop through bottle ageing under perfect conditions. Here they are. 

The wines must be stored on their side, away from light, temperature variations and vibrations, in a space with perfect humidity, outside their cardboard box and away from strongly scented products. You should also avoid any location subject to vibrations or tremors. 

Please pay close attention to storage conditions, so that on the day of tasting, everything is perfect! 

Y d'Yquem

The second wine of Yquem offers an aromatic palette of candied yellow fruits, quince, frangipane, soft spices, and a hint of minerality. This wine is produced from the same plots as Yquem, but was made from 1959 to 1996 using non-botrytised grapes. Since 1997, the grapes are harvested fully ripe for the Sauvignon, and just before botrytisation for the Sémillon. This wine should be cellared for a minimum of 10 years to fully express itself.

Discover other great wines from Sauternes such as Guiraud, Fargues, Sigalas Rabaud, Filhot, Rabaud Promis, Rieussec and Suduiraut!

For over 10 years, Vins & Millésimes has offered you the opportunity to buy online the finest bottles of aged wines and grands crus, in stock and with fast delivery! Discover the bottles and magnums of Château d'Yquem available for purchase!