Château Yquem

The world’s greatest sweet white wine – Time and noble rot brought to their purest expression

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Sauternes | Premier Cru Supérieur (1855) – The Only One

Château d’Yquem exists in a category of its own. The only estate classified as Premier Cru Supérieur in 1855, it stands apart not only within Sauternes, but within the entire wine world. Here, sweetness is not a style, but a consequence of precision, patience, and selection pushed to its limits. Located where the Ciron meets the Garonne, the estate benefits from a singular microclimate that allows Botrytis cinerea to develop under exacting conditions. Since its acquisition by LVMH in 1999, the philosophy has remained unchanged. Nothing is produced unless it reaches the level required. Even then, yields remain among the lowest in the world.

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Terroirs
The vineyard extends over 113 hectares on an elevated plateau overlooking the surrounding landscape. The soils are composed of three distinct layers: surface gravels, intermediate clay-limestone, and deeper sandy layers resting on Tertiary limestone. This geological complexity ensures both drainage and water retention where needed. The proximity of the Ciron creates morning mists followed by dry afternoons, the essential condition for the development of noble rot, concentrating both sugars and aromatic compounds.

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Viticulture and Selection
The vineyard is planted with approximately 80 percent Sémillon and 20 percent Sauvignon Blanc. Vines average over fifty years of age, with a planting density of around 6,500 vines per hectare. Harvest is carried out through successive passes, sometimes up to thirteen, with pickers selecting only berries affected by perfect botrytis. This level of selection dramatically reduces yields, often to less than 900 litres per hectare.

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Vinification and Botrytis
Fermentations are slow and can extend over several weeks. They naturally stop around 13 to 14 percent alcohol, leaving a significant level of residual sugar balanced by acidity. Botrytis plays a central role, not only concentrating sugars but also generating a complex aromatic palette, from dried fruits to honey, spice, and subtle oxidative notes.

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Élevage and Maturation
The wine is aged for approximately three years in French oak barrels, with 20 to 30 percent new oak, followed by an additional one to two years in bottle before release. Time is not a constraint at Yquem, it is an integral part of the wine’s construction.

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Style and ageing potential
Yquem is defined by its texture as much as its aromatics. The wine unfolds in layers of honey, candied apricot, acacia, roasted almond, and exotic spices, carried by a freshness that prevents any sense of heaviness. The presence of Sauvignon Blanc provides the structural acidity that keeps the wine in tension. Its ageing potential is effectively limitless. Bottles more than a century old continue to evolve with coherence, the 1811 vintage famously achieving a perfect score.

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FAQ
Why is Yquem not produced every year?
If climatic conditions do not allow for the development of ideal botrytis, no wine is produced. The estate accepts absence over compromise.

What does botrytis bring to the wine?
It concentrates sugars while transforming the aromatic profile, creating layers of complexity that cannot be achieved through ripeness alone.

How long can Yquem age?
There is no fixed limit. The greatest vintages can evolve for over a century while maintaining freshness and structure.

How should Yquem be tasted?
Served lightly chilled, around 8 to 10 degrees, it can be approached as an aperitif or at the end of a meal. More than a pairing, it invites a slower, contemplative form of tasting.

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