Château d'Yquem, Sauternes, 2022, 75cl

A blend of 80% Sémillon and 20% Sauvignon Blanc, the 2022 d'Yquem is a strong candidate for the title of wine of the vintage. Exhibiting a remarkably delicate, complex and energetic bouquet of rose, confit citrus, exotic fruits and orange marmalade, it's full-bodied, dense and deep with a pristine balance enhanced by a fleshy core of fruit, bright acids and beautiful, gastronomic bitterness and dry extracts that segue to a long, ethereal, delicately perfumed and refined finish. Lorenzo Pasquini and his team have perfectly understood the vintage by privileging the third tries, fully exposed to Botrytis cinerea, in the blend, bringing density and precision along with an energetic and splendidly balanced interplay of bitterness and sweetness. Residual sugar levels reach 160 grams per liter, marking it as the second-highest since the iconic 1945 vintage.Drink Date: 2034 - 2074- Yohan Castaing, The Wine Advocate.

A perfect Yquem again after the 2021, which is fresher and more refined than the 2022. The perception of sweetness is super-knit. Lots of botrytis, with turmeric, saffron, cream, roasted meringue, pine nuts, spices and dried mangoes. This is a powerful, seductive and lush wine. Ornamented and richer this year than 2021, but there is so much charm and harmony. Long and spicy, with a hint of petrol at the end. Wow. The second most concentrated Yquem after 1945, according to the winemaker. About 160 grams of residual sugar. So approachable now, but better in five or six years. It will live forever.

The first time I have tasted this vintage, as it was only released earlier this year, and it is a wonderful wine, generous, luscious, but absolutely balanced despite the heat of the vintage, with a twist of grated citrus, pineapple, white tea, bitter almond and candied orange peel. Layers of marmalade, white truffle, salted tarte tartin, a beautiful push and pull of opulence and acidity that is so essential in a vintage as concentrated as this. Will power through the years, no question. 160g/l residual sugar. Lorenzo Pasquini estate director.