Wine Advocate 94 points - Served from an ex-chateau bottle. Picked in one trie, the 2003 Chateau d’Yquem is slightly deeper in color compared to the 2004. It is attired with an intriguing bouquet with Manuka honey, quince, honeycomb and a touch of nougat, though it does not have the pixilation of a top vintage. The palate is unctuous right from the start: gloopy in texture with hedonistic ripe honeyed fruit laced with orange zest and a strong spicy note on the finish. It has moderate length, but finishes with plenty of glycerine in the mouth. This is certainly the finest 2003 Sauternes. (Jun 2014)
Wine Spectator 98 points - Subtle and racy, with lemon rind, vanilla cream and dried pineapple. Very spicy and intense. Full-bodied, with great length and flavor. Electrified yet refined, with medium sweetness and a wonderful finish. I love the class of this, and the length. Has afterburners. Best after 2010. –JS
(Dec 31 2006)
This Chateau has been the very top sauternes for generations. It was built in the 16th century, but before then there stood a castle. It has been in the possession of the D'yquem family since 1592. In 1785 Josephine D'yquem married Comte Louis Amedee de Lur Saluces. The winery was in their possession until 1999 when it was acquired by the LVMH. Every year 140 pickers divided into 4 groups pick grapes one by one at the very right moment. They pick the most botrytis (rotten) fruit and leave grapes that fall short of their criteria for later harvesting. There are very low yields 45 hl/hectare. Poor vintages have only happened 9 times in the 20th Century. The wines can be aged for over 100 years if kept in proper conditions.
Importer Diageo Chateau & Estate.
Bottle Production 542 cases/yr
|Classification AOC Alcohol 14% Serving Temperature 45 F
Fermentation Grapes are pressed 3 times. Aged 3.5 years in oak.
|Starters: Foie gras, mussel salad, oysters, lobster
Main course: Sole, Turbot, white meats and poultry