The 2001 vintage of this wine was ranked #10 on the Wine Spectator's Top 10 Wines of 2005
Lovely, brilliant, golden-yellow color. Concentrated nose of apricot compote, dried fruit, and figs with vanilla and floral (jasmine and acacia blossom) aromas. The bouquet opens up after swirling in the glass to reveal extremely fresh citrus zest overtones that emphasize the wine's subtle refinement.
2005 Yquem starts out deliciously suave and caressing on the palate, with perfect balance. The fresh acidity and elegance complement the wine's restrained power, giving it incredible class.
There are strong flavors of gingerbread, orange nonette cakes and licorice followed by a gorgeous acid tang that underpins the wine's beautiful, long aftertaste on a par with the chateau's most illustrious vintages. The tremendously varied and complex flavors all seem to vibrate on the same wavelength, melting into a subtle whole.
"This has a deliciously pure feel, with juicy, inviting green plum, ginger, heather, creamed pineapple and Jonagold apple flavors all melded together and gliding through the lengthy finish, which echoes with lilting flowers and dried citrus notes. Best from 2015 through 2045."
"This isn't sweet, but just so wonderfully rich. It’s the concentration of botrytis that makes the wine. The texture is velvet, but with a spicy bite to it. Apricot, honey and marzipan all contribute to a wine that will age over decades."
"What an incredible nose of flowers, honey, spices such as clove, and sandalwood. With time, decadent aromas of apple tart and crumble develop. Full and very round on the palate, this is medium sweet with a velvety texture. Flavors of honey, apple and pear tart appear on the long finish. This is so beautiful, hard not to drink now but will greatly improve with more time."
"Somewhat muted floral aromas of jasmine, orange blossom and honeysuckle over candied pineapple. A waft of anise and some cedar. The palate is quite restrained with well balanced sweetness versus medium to high acidity. Very long finish – a mineral character coming through."
The Wine Advocate