Review about Château d'Yquem 2007 from Passione Vino

Château d'Yquem (Sauternes)

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Château d'Yquem 2007

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  • 4 /5
Grapes: 80% Sémillon - 20% Sauvignon Blanc

Alcohol: 14, 0
Place: France
Contents: 0, 75 l
Château d'Yquem is a wine "Premier Cru Supérieur" produced in Sauternes, a region that is located in the south of Bordeaux. In the official classification of Bordeaux wines of 1855, Château d'Yquem was the only Sauternes to have this qualification. The grapes are harvested in the same way in Chateau d'Yquem for centuries. At harvest time, 140 people divided into four groups involved in the collection. Scour the entire vineyard in search of cibebas who have reached the highest sugar concentration. As soon as they are harvested, the grapes are then transported quickly in the cellar, where they are pressed several times. This is essential to completely extract the substances contained nell'acino. Alcoholic fermentation occurs naturally and lasts for about 3-4 weeks at the end of which the wine will have a sugar content of about 125 g / l. After fermentation the wine is ready for a period of aging in new barrels. Every three months, the wine is separated from the dregs from the bottom of the barrel. The wine finishes the aging in oak barrels and is bottled in the fourth spring after the harvest. Intense golden yellow color; the bouquet is incredibly fine, with hints of dried fruit (dried apricots, prunes, cooked fruit and jam), spices (cinnamon, saffron and liquorice), and even the flowers (lime blossom, etc.). The first impression of Chateau d'Yquem is always very silky on the palate, and often sumptuous. completely envelops the palate. This wine has a strong character, but never intrusive, with great elegance. It always keeps in balance between sugars and acidity (sweetness and freshness). A touch of bitterness may also contribute to the harmony general. In addition to traditional combinations such as foie gras and blue cheeses, it blends wonderfully with seafood and shellfish and, similarly, is the fabulous wedding with some fish, such as turbot and sea bass. Serve at 6 ° - 8 ° C

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