Vinum: 91/ 100 Punkte
3. Platz der Top 100 Very Special Stuff 2024
"Dunkles Goldgelb, Amberfarbene Reflexe; Nüsse, Dörraprikose, Feigen, steinig, auch florale Noten, exotische Früchte; reichhaltig und doch frisch, sensationelle Säure, dicht, dabei mit grosser Eleganz, die Proportionen aus Zucker, Säure und Alkohl, federleicht, schlicht erhaben; endlos lang, Zartbitterorange im Rückaroma."
The Drinks Business: 99 Punkte
" (Sauternes; 65% Sémillon; 35% Sauvignon Blanc; a final yield of 8 hl/ha, comparing favourably with the appellation average of just 3 hl/ha; 148 g/l of residual sugar; pH 3.79; 13.9% alcohol; 100% new oak though you have nothing directly to indicate that). Tutankhamun gold, maybe a hint of buttercup. I find this more direct and intense than the 2020. Yet this is also a wine that exudes balance and harmony, even at this nascent stage. Beautifully limpid and with a disguised natural power. Supremely aerial. Green apple skin. Saffron. Fresh ginger. A hint of confit ginger too. Lime. White grapefruit. A touch of fleur de sel. Marzipan. White almonds. Mango. Guava. Passionfruit. Pineapple – entirely pure and crisply fresh. All in great purity. This is floral, too. Mimosa. Buttercup (almost the leitmotif here). On the palate I find this tight and tense, yet so incredibly softly textured. And, above all, intense and captivating. Sparklingly striking and dynamic – and held together by the salinity as much as by the acidity, the two in fact working together, giving this an incredible aging potential. Delicate in its intensity. Sapid and with lovely waves of saline-inflected juicy fluidity. Even now this is a wine of very considerable complexity – built from assembling the finest botrytised grapes from the best of the couronne (the crown) of Bommes (with the Château of Yquem at the epicentre). This finishes with the most glorious bitter sugar note – burnt caramel just perfectly on the edge of bitterness. So accessible but so totally ageless and, for now, almost cool in its freshness."
(tasted at Yquem with Lorenzo Pasquini and Annabelle Grellier)
